74 pork belly sauce Recipes

pork belly, garlic, crushed, ginger, sliced, bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock), awamori okinawa sake or 1 cup substitute bourbon or 1 cup scotch whisky, sugar, shoyu (japanese soy sauce), mirin (japanese rice wine)

pork belly, marinade, sugar, light soya sauce, dark soya sauce1 1/4 tsp salt, chicken stock powder or msg (optional)

salted vegetable (available in asian grocery stores), pork slices (cut into small strips and seasoned with 1 tbsp of soya sauce), garlic, chopped, tomatoes, cut into wedges, sugar (to your taste )

pork belly, onion, roughly diced, garlic cloves, minced, sugar, fish sauce, black pepper, water

fresh pork belly, fresh ginger , smashed, scallion , smashed, leek, cut diagonally into 1-inch-thick slices (chinese if you can get them), chinese chile bean sauce, cayenne, chinese fermented black beans , soaked in water 10 minutes and drained, hoisin sauce, rice wine or 2 tsp medium-dry sherry, dark soy sauce, peanut oil

pork belly, light soya sauce, cooking oil (for deep frying), stalks spring onion, ginger, star anise, water, light soya sauce, chinese cooking wine ( shaoxing wine), you can add more if you like the wine taste , else can also replace with water or chicken stock., sugar, corn flour water for thickening, garnishing, few stalks of blenched green vegetables/xiao bai cai, when blench add 1 tbsp oil and pinch of salt to the boiling water, makes vegetables looks vibrant green)

whole pork belly, soy sauce, brown sugar, water, mirin (japanese sweet wine), ground ginger, garlic , or to taste

pork baby back ribs* (cut apart between bones ), chicken backs or wings, carrot, chopped, onion, chopped, garlic cloves, crushed, divided, vegetable oil, dried shiitake mushrooms, qts. reduced-sodium chicken broth, divided, pork belly*, skin removed but thick layer of fat retained (ask a butcher to do this), sake, divided, kosher salt, sugar, soy sauce, quarter-size slices fresh ginger, lemongrass stalk , smashed with a mallet and cut into 3-in. pieces, kombu* (dried seaweed), about 3 by 8 in ., white (shiro ) miso, qt. (1 1/4 lbs.) peeled butternut squash pieces, chopped pickled ginger, butter , cut into pieces, fresh thin asian wheat noodles (or use 13 oz. dried ), mung bean sprouts, qt. lightly packed watercress sprigs, green onions , cut into 2-in. slivers

pork belly (pork butt is fine), edible pork blood, chicken stock (water is fine), vinegar (i use datu-puti brand), fish sauce, garlic cloves, peeled and smashed, onion, sliced thinly, bay leaf, jalapenos, sliced, ground black pepper, accent seasoning , to taste, kosher salt, oil, for sauteing

belly pork (the more fat between the skin & the meat the better), sichuan peppercorns, black peppercorns, sea salt, five-spice powder, caster sugar, sever with, pok choy or any other chinese green you can lay your hands on, oyster sauce, rice

ground spicy pork sausage, chopped onion, tomato sauce, water, chopped black olives, chopped green olives, ground black pepper, soy sauce, chili powder, kidney beans

pork belly (there must be some fat with the meat but if less fat is preferred, then use pork fillet though it mi), fine sugar, light soy sauce, dark soya sauce, five-spice powder, sesame oil, chinese wine (i suppose sherry would do)

pork belly, without rind and bones (about 2.7kg/6lb before boning and derinding), olive oil, plus extra for frying, carrots, sliced, onion, sliced, celery ribs, sliced, chinese five spice powder, clear honey, soy sauce, red wine, chicken stock

chicken, cut into serving pieces, pork liempo or 1/2 kg pork belly, cubed, vinegar, crushed garlic, bay leaf, soy sauce, peppercorn, water, oil

fresh pork belly (unsmoked bacon) with skin and bones, club soda, vegetable oil, garlic cloves, by 1/4-inch) slices fresh ginger , smashed with flat side of a heavy knife, scallions, trimmed and smashed, chinese white rice wine , chinese white rice cooking wine, or japanese sake, whole star anise, by 2-inch) piece dried tangerine peel, chinese sweet red rice wine , chinese sweet red rice cooking wine, or medium-dry sherry, dark soy sauce (also known as superior), cornstarch, accompaniments: corn flan and onion and orange marmalade

dipping fish sauce, fish sauce, white vinegar, sugar, water, garlic, chile, chopped, fresh lime juice, salad, green papaya, peeled and finely julienned, (about 6 oz), cooked pork belly, thinly sliced, fresh green mint leaves, finely sliced, fresh asian basil leaves, finely sliced, fresh perilla leaves, finely sliced, fresh coriander ( cilantro) leaves, finely sliced, cooked medium-size tiger prawns ( shrimp), peeled, deveined and halved lengthwise, fried red asian shallots, crushed roasted peanuts, fried garlic chips, chile, sliced, be found at specialty asian markets ., note : submerge the julienne green papaya in cold water for 4 minutes, then, drain. this keeps the crisp texture of the green papaya .

chicken breasts or 1 kg pork belly, water, soy sauce, sugar, chinese star anise, hard-boiled eggs

pork butt, brown sugar rub , recipe follows, sliced smoked cheddar, hot link sausages (we make ours in house but you can use any spicy store-bought sausage), hamburger buns, south carolina mayo , recipe follows, pickled chiles, maple bacon , recipe follows, hand-cut fries , potato salad or chips, for serving, brown sugar, chili powder, kosher salt, granulated garlic, granulated onion, black pepper, cayenne pepper, yellow mustard, cider vinegar, brown sugar, paprika, black pepper, cayenne pepper, worcestershire sauce, mayonnaise, kosher salt, brown sugar, pink salt (optional, only necessary if smoking the bacon ), skinless pork belly, michigan maple syrup (or your favorite real maple syrup)