800g (1 lb 12 oz) pork belly, skin removed, cut into 4cm (1.5”) chunks
3 strips orange peel
juice of 1 orange
1 cup chicken stock
½ cup brown sugar
⅓ cup apple cider vinegar
⅓ cup soy sauce
2 tbsp sweet dark soy sauce
⅓ cup Angostura Aromatic Bitters
1 tbsp finely grated ginger
1 tsp sea salt
½ tsp ground black pepper
1 brown onion, peeled, cut into wedges
Asian herbs (e.g. mint or coriander), to serve (optional)
Carrot pickle:
3 large carrots
⅓ cup white vinegar
⅓ cup white sugar
2 tsp sea salt
Nuoc cham dressing
3 tbsp fish sauce
3 tbsp white sugar
2 tbsp white vinegar
2 garlic cloves, finely chopped
1-2 birdseye chillies, finely chopped
Awsome asian recipes
The most high experience and well shown demonstations of all recipes ive seen as i can cook aisian
Perfect !
I’m usually hesitant to cook pork belly this way because I’m afraid the result will be too fatty.
I tried because the combination of the ingredients used interested me strongly, especially the flavor of the orange mixed with the soy sauce and the other ingredients (this mixture made me think strongly of the delicacy of the ponzu sauce).
The result is incredible.
I offered it with plain Japanese sushi rice and sautéed mushrooms.
I will make this fabulous dish again, tasty and rich in flavors.
Pure happiness to share with family or friends.
Amazing
I made this today for my family and it was amazing. It was delicious. Everyone in the family loved it and there was nothing left after the meal. Easy to do too. Will definitely make again soon.