Best 2 Wicklewoods Chinese Style Pork Belly Gf Recipes

**Wicklewoods Chinese-Style Pork Belly: A Flavorful and Aromatic Dish to Delight Your Taste Buds**

Pork belly is a versatile cut of meat that can be cooked in a variety of ways. One popular method is to braise it, which results in tender, fall-off-the-bone meat that is infused with a rich and flavorful sauce. This recipe for Wicklewoods Chinese-style pork belly takes braising to a whole new level, using a combination of soy sauce, Shaoxing wine, Chinese five-spice powder, ginger, and garlic to create a truly unforgettable dish. The pork belly is first marinated in the sauce for several hours, then braised in a Dutch oven until it is fork-tender. The result is a dish that is both savory and sweet, with a perfect balance of flavors. This recipe also includes instructions for making a variety of side dishes to accompany the pork belly, including stir-fried greens, steamed rice, and a simple cucumber salad. Whether you are a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Chinese-style Glazed Pork Belly Recipe by Tasty image

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Provided by Alvin Zhou

Categories Dinner

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

Steps:

Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
Enjoy!

APPLEWOOD SMOKED PORK RIBS WITH RED CHILE GLAZE

Applewood Smoked Pork Ribs with Red Chile Glaze image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 pounds pork baby back ribs
1 yellow onion, peeled and coarsely chopped
4 green jalapeno chiles, stemmed, seeded, and coarsely chopped
12 black peppercorns
1 bay leaf
1 tablespoon cumin seeds
Applewood chips (available at most home barbecue centers)
Red Chile Glaze, recipe follows

Steps:

Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.
Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.
Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.
Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.
Red Chile Glaze:
1 cup pineapple juice
2 tablespoons cornstarch
3/4 cup brown sugar
1 teaspoons salt
3/4 cup rice wine vinegar
2 tablespoon ketchup
2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped
Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.
Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.
Yield: 4 cups

Tips:

Choose the right pork belly: Look for a piece of pork belly that is at least 1 inch thick and has a good amount of marbling. This will ensure that the pork belly is tender and flavorful.
Score the pork belly: Scoring the pork belly before cooking helps the fat render and the flavors penetrate the meat. To score the pork belly, use a sharp knife to make shallow cuts in the fat, about 1/4 inch deep and 1 inch apart.
Marinate the pork belly: Marinating the pork belly in a mixture of soy sauce, rice wine, garlic, ginger, and other spices helps to add flavor and tenderize the meat. Marinate the pork belly for at least 30 minutes, or up to overnight.
Cook the pork belly slowly: Pork belly is a tough cut of meat, so it needs to be cooked slowly in order to become tender. The best way to cook pork belly is to braise it in a liquid, such as water, broth, or beer. Braising the pork belly helps to break down the connective tissue and make the meat fall-apart tender.
Serve the pork belly with your favorite sides: Pork belly is a versatile dish that can be served with a variety of sides. Some popular sides for pork belly include steamed rice, roasted vegetables, and stir-fried greens.

Conclusion:

Wicklewood's Chinese-style pork belly is a delicious and easy-to-make dish that is perfect for a special occasion or a casual meal. By following these tips, you can make sure that your pork belly turns out perfect every time.