Asian-Inspired Crispy Pork Belly
Asian-Inspired Crispy Pork Belly with Stir-Fried Vegetables and Fragrant Rice
Asian-Inspired Crispy Pork Belly with Stir- Fried Vegetables and Fragrant RiceIngredients:– 1 pound pork belly, skin removed and cut into cubes– 1 cup soy sauce– 1/2 cup rice vinegar– 1/4 cup honey– 4 cloves garlic, minced– 1 inch ginger, sliced– 2 star anise– 1 cinnamon stick– 1 cup water– 2 tablespoons vegetable oil– 1 red bell pepper, sliced– 1 cup broccoli florets– 1 carrot, julienned– 2 cups cooked jasmine rice– Sesame seeds, for garnish– Green onions, chopped, for garnishInstructions:1. In a large bowl, mix soy sauce, rice vinegar, honey, garlic, ginger, star anise, and cinnamon stick. Add the pork belly cubes and marinate for at least 1 hour or overnight.2. In a large pot, add the marinated pork belly along with the marinade and water. Bring to a simmer over low heat and cook for 2-3 hours, until the pork is tender.3. Remove the pork belly from the braising liquid and let it cool. Pat dry the pork belly with paper towels.4. Heat vegetable oil in a wok over high heat. Add the pork belly cubes and sauté until crispy, about 5-7 minutes, stirring occasionally.5. In the same wok, add the red bell pepper, broccoli, and carrot. Stir-fry the vegetables until they are crisp-tender, about 3-4 minutes.6. Serve the crispy pork belly and vegetables over a bed of fragrant jasmine rice. Garnish with sesame seeds and chopped green onions.Enjoy this flavorful Asian-inspired dish of crispy pork belly with steamed vegetables and fragrant rice!
Equipment
- Hex Clad Woc
Ingredients
- 1 pound pork belly Cut in 1” planks
- – 1 cup soy sauce
- – 1/2 cup rice vinegar
- – 1/4 cup honey
- – 4 cloves garlic minced
- – 1 inch ginger sliced
- – 2 star anise
- – 1 cinnamon stick
- – 1 cup water
- – 2 tablespoons vegetable oil
- – 1 red bell pepper sliced
- – 1 cup broccoli florets
- – 1 carrot julienned
- – 2 cups cooked jasmine rice
- – Sesame seeds for garnish
- – Green onions chopped, for garnish
Instructions
- In a large bowl, mix soy sauce, rice vinegar, honey, garlic, ginger, star anise, and cinnamon stick. Add the pork belly cubes and marinate for at least 1 hour or overnight.
- In a large pot, add the marinated pork belly along with the marinade and water. Bring to a simmer over low heat and cook for 2-3 hours, until the pork is tender, additionally you may want to add some other aromatics to braising liquid.
- Remove the pork belly from the braising liquid and let it cool. Pat dry the pork belly with paper towels. When cool cut into bite size pieces.
- Heat vegetable oil in a wok over high heat. Add the pork belly cubes and sauté until crispy, about 5-7 minutes, stirring occasionally.
- In the same wok, add the red bell pepper, broccoli, and carrot. Stir-fry the vegetables until they are crisp-tender, about 3-4 minutes.
- Serve the crispy pork belly and vegetables over a bed of fragrant jasmine rice. Garnish with sesame seeds and chopped green onions.
- Enjoy this flavorful Asian-inspired dish of crispy pork belly with steamed vegetables and fragrant rice!
Notes
For added flavor you can add additional ingredients to marinade at time of cooking. Ginger, garlic, leaks, bay leave. Then strain and save for later use.