Step-by-Step Guide to Prepare Perfect Melt in your mouth Pork Belly

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The ingredients needed to make Melt in your mouth Pork Belly:

1. Prepare Pork Belly
2. Make ready 1/2 cup soy sauce
3. Make ready 1 tbsp dark soy sauce
4. Take 1/4 cup cooking wine
5. Take 1 tbsp rock sugar
6. Take 1 tsp chicken stock
7. Prepare 1 cinnamon stick
8. Make ready 2 star anise
9. Prepare 2 bay leaf
10. Take 5 pcs Reed leaf
11. Take 6 stalks spring onion
12. Take 8 pcs ginger

Just season pork back ribs with salt and pepper and grill over indirect heat until tender, one to two hours. This easy barbecue sauce uses French dressing and dry onion soup mix as. This pork belly recipe is actually a fusion between Chinese Twice-Cooked Pork and Korean spicy Samgyupsal. It just so happens that spicy samgyupsal is my absolute FAVORITE dish on the rare occasion we go out to eat at our It just melts in your mouth, and the spices are right on point.

Instructions to make Melt in your mouth Pork Belly:

1. Remove hair on the skin of pork belly by rubbing the skin on a hot wok surface. Then, simmer the meat in hot water with spring onion and ginger for 20 minutes.
2. Put lotus leaf, spring onions, ginger, bay leaf, star anise, cinnamon stick in a wok put all the sauces and sugar and put the meat in it, add water to cover the meat and simmer for 90 minutes.
3. Transfer the meat into a steamer, add in some broth from the wok and steam for 3 hours. Add more sugar adjust to taste. Thicken leftover broth with cornstarch solution and pour on top of the meat and serve.

This pork belly recipe is actually a fusion between Chinese Twice-Cooked Pork and Korean spicy Samgyupsal. It just so happens that spicy samgyupsal is my absolute FAVORITE dish on the rare occasion we go out to eat at our It just melts in your mouth, and the spices are right on point. This will be one of the best pork belly you've ever made. This Chinese pork belly is first braised with reed leaves and various spices in a wok before put into a steamer. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all.

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