Pork belly recipes with Asian and Chinese flavours as well as pork belly dumplings and slow roasted pork belly with crispy crackling.
This dish will impress your family or your dinner-party guests. A slow-roasted pork belly that gives you beautiful succulent moist tender pork with light crisp crackling - extremely easy and quick preparation time. You can even prepare it ahead by slow-roasting the day before and finish cooking just before serving, with a choice of accompaniments and finishing sauces.
Adapted from a microwave recipe. Everyone loves this as the meat is so tender and tasty. Cornflour thickening gives more delicate flavour than gravy powder. Always have to make a triple or quadruple batch, so there are leftovers for later. Leftovers also freeze well and reheat easily in the microwave.
For this recipe you can use pork belly slices (cubed) or pork pieces also. Note: make up 1 cup of stock as you may need to add extra fluid if needed, but the end result should be lovely sticky and melt in the mouth meat with very little sauce left over. I like to serve this with steamed rice and some green veges or a light salad.
Pork belly is the most delicious cut of the pig - after all, it's what they make bacon from! You can eat it on its own, with gravy or sliced in sandwiches.
Good with most cuts over two kilos. I used pork belly in this one. Serve with rice, steamed veg or salad. the one in the picture was over cooked by 1 hour so it is a little burned.
This is a famous Chinese dish called Dongpo pork. Pork is made extremely soft, succulent and tender by long slow braising in Chinese rice wine.
This is a famous home-style dish from Szechuan province. The pork-belly steak is boiled, sliced and then stir-fried with sweet flour paste, chilli paste and green capsicums. Although the dish is made from pork belly, it is not greasy because the fat is fried out. It goes well with steamed rice.
There is something very satisfying about making your own dumplings, and it's not as hard as it might seem. You can also adjust the size and spiciness to your taste.
Cocido Madrileno is a Spanish chickpea stew that resembles the French pot-au-feu. Watch this recipe being made in the Allrecipes Cocido Madrileno Video.
Cooking Okonomiyaki takes time, especially when you make many. Why don’t you bake it in oven just like pizza? You can make very large Okonomiyaki at a time and you don’t need to flip it over. Again I used pork and cabbage in this recipe. These can be substituted for any ingredients at all. Because this is ‘Okonomiyaki’, you can use whatever you like.