Easy Recipe: Delicious Melt in your mouth Pork Belly

Easy Recipe: Delicious Melt in your mouth Pork Belly

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Melt in your mouth Pork Belly

Before you jump to Melt in your mouth Pork Belly recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Select water over other products. Drinking a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your only source of hydration, conversely, is dumb. Having water instead of other types of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Productive weight loss efforts often depend entirely on water consumption.

There are a whole lot of things that contribute to your getting healthy. An costly gym membership and very restrictive diets are not the only way to do it. You can do small things every day to improve upon your health and lose weight. Make smart choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Don’t ignore that health isn’t only about just how much you weigh. It’s about making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to melt in your mouth pork belly recipe. To cook melt in your mouth pork belly you only need 12 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Melt in your mouth Pork Belly:

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

Instructions to make Melt in your mouth Pork Belly:

  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.

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