Steps to Prepare Taiwanese Pork Belly Buns

Chinese-Style Pork Belly With Fried Rice

Fill a large pot with water.

Recipe Summary Chinese-Style Pork Belly With Fried Rice

Slow-cooked pork belly strips in a ginger and spring onion reduction with added cashew nuts for some crunch. Best served on sticky fried rice.

Ingredients | Taiwanese Pork Belly Buns

1 pound pork belly, cut into strips

⅓ cup water

3 ⅓ tablespoons dark soy sauce

1 ½ tablespoons honey

2 cloves garlic, minced

1 (1 inch) piece ginger, grated

3 spring onions, sliced on the diagonal

¼ cup cashew nuts

4 cups water

2 cups uncooked white rice

1 pinch salt

1 tablespoon olive oil

⅔ cup green peas

1 egg, lightly beaten

1 tablespoon soy sauce

Directions

Preheat oven to 275 degrees F (135 degrees C).

Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.

Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.

Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.

Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.

Serve pork belly over rice.

Info | Taiwanese Pork Belly Buns

prep: 20 mins cook: 2 hrs 39 mins additional: 5 mins total: 3 hrs 4 mins Servings: 4 Yield: 4 servings

TAG : Chinese-Style Pork Belly With Fried Rice

Meat and Poultry Recipes, Pork,