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ASIAN STYLE PORK BELLY
ASIAN STYLE PORK BELLY

Before you jump to ASIAN STYLE PORK BELLY recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. The overall economy is impacted by the number of people who are suffering from conditions such as hypertension, which is directly associated with poor eating habits. Even though we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by making several modest changes.

If you want to see results, it is definitely not essential to drastically change your eating habits. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get used to the taste of these foods, you will see that you’re eating more healthily than you did. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to asian style pork belly recipe. To make asian style pork belly you need 9 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make ASIAN STYLE PORK BELLY:
  1. Get 750 grams Pork Belly
  2. Use Chinese 5 Spice Powder
  3. You need 3 Cloves of Garlic
  4. Use 1 tbsp Fresh Ginger (peeled and chopped finely)
  5. Use 1 Red Chilli (finely sliced)
  6. Provide 1 Stick of Lemongrass (bashed and cut into 3 pieces)
  7. Use 800 ml Chicken Stock
  8. Prepare Olive Oil
  9. Use 1 cup water
Instructions to make ASIAN STYLE PORK BELLY:
  1. Pre heat your oven to as high as it will go , which will give the skin a chance to start crisping up.
  2. Make sure that your pork belly is scored on the top in a criss cross pattern. Most pieces come with it done already, but if not then use a very sharp knife, and cut around half a centimeter into the skin.
  3. Sprinkle the 5 spice powder over the top of the pork belly, and make sure to give it a good rub to get all of the flavours into the cuts on the top. Then drizzle with olive oil, and give it a good rub all over, then set aside for around 30 mins to let it do its magic.
  4. In the meantime, it is time to prepare your stock. I find the jelly stock pots perfect for this, so chuck your stock cube into a measuring jug and add the water. Then add the chilli, ginger, garlic and lemongrass. With the lemongrass it is important to bash it with the flat part of a knife before you add it, as this releases all of the flavour. Set this aside to let all of the flavours infuse.
  5. Grab yourself a small deep sided roasting tray, that is big enough to fit the pork belly in whilst still allowing around 5 cm of space around the sides. Put the roasting tray on the hob and add a good glug of olive oil. Once the oil is hot, add the pork belly and colour it on all sides, but not the top. Once this is done, turn off the gas.
  6. By now, your oven should be screaming hot, so transfer the pork belly in its roasting tray to the oven, and let it cook for around 20 mins.
  7. Remove the tray from the oven, and turn the temperature right down to 150°c and then pour your stock (which should be smelling amazing by now) very carefully around the sides of the pork belly, and leaving a bit aside just in case you need to top it up. It is VERY important to make sure that the stock doesn't cover the fatty top as this will stop it from crisping up.
  8. Put the pork belly back into the oven, and cook for around 1½ hours. After around an hour, go back and make sure that the stock level hasn't dropped too low.
  9. After 1½ hours, remove the pork belly from the oven and take it out of the tray. Set aside for 10 minutes to let it rest…. and your done! I like my crackling REALLY crispy, but this is down to your own personal choice.
  10. I like to serve this dish with steamed Pak Choi, and Dauphinoise potatoes.

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