Pork belly (also known as pork belly with skin) is a fat-rich part suitable for a variety of Chinese and Southeast Asian dishes. The following are common uses:
Common methods:
1. Braised pork
• Stewed with soy sauce, rock sugar, dark soy sauce, star anise, etc., it is fat but not greasy and has a soft and glutinous texture.
2. Dongpo pork
• Slowly simmered for several hours, it melts in the mouth and is a famous dish for banquets.
3. Braised pork (pork with preserved vegetables)
• The pork belly is fried and then steamed with preserved vegetables, which is fragrant and tasty.
4. Roasted pork belly (roasted pork)
• Hong Kong-style crispy roasted pork, with crispy skin and fragrant meat, is very popular.
5. Braised pork rice/braised platter
• Braised with spices, it can be sliced as a braised platter or served with rice.
6. Bak kut teh
• Some versions add pork belly to add flavor and taste.
7. Taiwanese braised pork rice (braised pork rice)
• Chop and cook until soft, suitable for making meat sauce rice.
8. Ingredients for cooking
• Slice and stir-fry garlic sprouts, garlic moss, pickled cabbage, etc., the oil can enhance the flavor of the whole dish.
9. Hot pot/casserole ingredients
• Cut into thin slices and put into the pot, it is oily but not greasy.
10. Bacon/salted meat products
