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We hope you got benefit from reading it, now let’s go back to kanya's braise pork belly with ginger and 5 spices recipe. You can cook kanya's braise pork belly with ginger and 5 spices using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Kanya's Braise Pork Belly with ginger and 5 spices:
- Use 400 grams of pork belly.
- Prepare 1 packages of five spices,small pack..
- Use 100 grams of sliced fresh ginger.
- Provide 2 of coriander roots.
- Provide 3 clove of garlic.
- You need 1 tsp of black pepers.
- Prepare 2 tbsp of soy sauce.
- Provide 3 tbsp of oyster sauce.
- You need 1 tbsp of sesame oil.
- You need 1 1/2 tbsp of dark soy sauce.
- Use 1 1/2 tbsp of brown sugar.
- Use 2 cup of water.
Steps to make Kanya's Braise Pork Belly with ginger and 5 spices:
- Clean pork belly ,pat dry.
- Add finely chop coriander roots ,garlic and pepper.
- Add seasonings.
- Slice ginger,or julien as it will melt in your pork after cook.
- Add water to the pot ,let it boil on medium heat until pork cook approximately 10 mins.
- Lower heat ,let it simmer for 2 hours ,until pork belly is tender ,check frequently as liquids may get dry ,can add more water until done to your tenderness preference ,heat off..
- Let cool the tender belly ,just cool enough to slice and place on serving plate ..while the sauce still simmering a little thicker for pour on serving.
- This can be main course,or serve as appetizer too ,hope you like it :).
Chef Haleem tantalises our taste buds with Five Spiced Pork Belly and fried rice, Chef Andre follows with Whisky Flamed Peppercorn Steak with Fondant Yellow Yam and Chef Terri- Ann ends the Place the pork belly skin side up in a large pot with clean water. Add soy sauce, garlic, ginger and pimento. Braised pork belly has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. Kakuni (Japanese Braised Pork Belly) – Slow cooked pork belly in soy sauce glaze, serve with In a large pot, put the seared pork belly, green part of the Negi, half of the sliced ginger (save the half for later) The Chinese also braise pork belly, and often five-spice is being used in the braising liquid.
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