Chinese Pork Belly Sandwiches Recipes

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

CHINESE PORK BELLY SANDWICHES

Steps:

• Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
• Spread each bun with aïoli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.

PORK BELLY TEA SANDWICHES

Steps:

• In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy 1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent leaking, and refrigerate at least 24 hours, turning from time to time.
• The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade, add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool in pan about 30 minutes.
• While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl mix mayonnaise with garlic and sambal oelek.
• When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be able to make at least 36 4-inch slices.
• Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave sandwiches whole or cut each into thirds, between the slices of pork, and serve.