How to Prepare Appetizing Melt in your mouth Pork Belly

Melt in your mouth Pork Belly. This will be one of the best pork belly you've ever made. This Chinese pork belly is first braised with reed leaves and various spices in a wok before put. Lu Rou Fan is a Taiwanese braised pork and rice dish.

This is the traditional Chinese way of serving it. If you're serving this western style with sides, you may want to cut into bigger serving sizes. This pork belly recipe is actually a fusion between Chinese Twice-Cooked Pork and Korean spicy Samgyupsal. You can cook Melt in your mouth Pork Belly using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Melt in your mouth Pork Belly

1. You need of Pork Belly.
2. It’s 1/2 cup of soy sauce.
3. Prepare 1 tbsp of dark soy sauce.
4. It’s 1/4 cup of cooking wine.
5. It’s 1 tbsp of rock sugar.
6. It’s 1 tsp of chicken stock.
7. You need 1 of cinnamon stick.
8. You need 2 of star anise.
9. Prepare 2 of bay leaf.
10. Prepare 5 pcs of Reed leaf.
11. You need 6 stalks of spring onion.
12. You need 8 pcs of ginger.

It just so happens that spicy samgyupsal is my absolute FAVORITE dish on the rare occasion we go out to eat at our It just melts in your mouth, and the spices are right on point. Pork chops are slow-simmered in a soy and teriyaki sauce. Reviews for: Photos of Melt In Your Mouth Pork Chops. This will be one of the best pork belly you've ever made.

Melt in your mouth Pork Belly step by step

1. Remove hair on the skin of pork belly by rubbing the skin on a hot wok surface. Then, simmer the meat in hot water with spring onion and ginger for 20 minutes..
2. Put lotus leaf, spring onions, ginger, bay leaf, star anise, cinnamon stick in a wok put all the sauces and sugar and put the meat in it, add water to cover the meat and simmer for 90 minutes..
3. Transfer the meat into a steamer, add in some broth from the wok and steam for 3 hours. Add more sugar adjust to taste. Thicken leftover broth with cornstarch solution and pour on top of the meat and serve..

This Chinese pork belly is first braised with reed leaves and various spices in a wok before put into a steamer. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all. Most home recipes and even some ramen restaurants use the slabs for the sake of saving time and labor. The end goal of simmering pork belly using lower heat is to get a melt-in-your-mouth texture. The higher cooking temperature it cooks, the drier meat it becomes.