This dish is a delicious twist on the classic Chinese take-out favourite of egg fried rice & pork. The pork belly is braised in a sweet, savoury & sticky sauce until melt-in-your-mouth tender. Served over a bed of egg fried Jasmine rice & charred broccoli. The result is a dish that is packed with flavour & texture. Ready the chopsticks!
Chinese Braised Pork Belly
Chinese Braised Pork Belly
with egg fried rice & charred broccoli
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Broccoli Florets
- Chinese 5-Spice
- Chinese Sauce
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Jasmine Rice
- Mixed Sesame Seeds
- Pork Belly Pieces
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Sugar/Sweetener/Honey
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 10ml of sweetener, and 20ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack an egg into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked egg and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 100ml
Mixed Sesame Seeds - 5ml
Broccoli Florets - 150g
Chinese Sauce - 35ml
Chinese 5-spice - 5ml
Fresh Ginger - 10g
Pork Belly Pieces - 200g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 20ml of sweetener, and 40ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 2 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 200ml
Mixed Sesame Seeds - 10ml
Broccoli Florets - 300g
Chinese Sauce - 70ml
Chinese 5-spice - 10ml
Fresh Ginger - 20g
Pork Belly Pieces - 400g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 30ml of sweetener, and 60ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 3 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 300ml
Mixed Sesame Seeds - 15ml
Broccoli Florets - 450g
Chinese Sauce - 105ml
Chinese 5-spice - 15ml
Fresh Ginger - 30g
Pork Belly Pieces - 600g
Spring Onions - 2
Fresh Chillies - 2
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 40ml of sweetener, and 80ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 4 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 400ml
Mixed Sesame Seeds - 20ml
Broccoli Florets - 600g
Chinese Sauce - 140ml
Chinese 5-spice - 20ml
Fresh Ginger - 40g
Pork Belly Pieces - 800g
Spring Onions - 2
Fresh Chillies - 2
Frequently Asked Questions
What is the preparation time for Chinese Braised Pork Belly?
The preparation time for Chinese Braised Pork Belly with egg fried rice & charred broccoli is between 25 and 40 minutes.
What is the total time required to make Chinese Braised Pork Belly with egg fried rice & charred broccoli?
The total time required to make Chinese Braised Pork Belly with egg fried rice & charred broccoli is between 40 and 60 minutes.
How many servings does Chinese Braised Pork Belly provide?
4 servings
What are the main ingredients in Chinese Braised Pork Belly?
Broccoli Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Mixed Sesame Seeds, Pork Belly Pieces, Spring Onion, Spring Onions
What is the nutritional information of Chinese Braised Pork Belly?
Calories: 884, Carbs: 80 grams, Fat: grams, Protein: 48.1 grams, Sugar: 5 grams, Salt: 1178 grams
How do I prepare Chinese Braised Pork Belly?
TIME TO SUC-SEED: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BROCC: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover. PERFECT PORK BELLY: In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 20ml of sweetener, and 40ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover. LAY THE FOUNDATION: Crack 2 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season. GET IN MY BELLY!: Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef! FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Chinese Braised Pork Belly?
Broccoli Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Mixed Sesame Seeds, Pork Belly Pieces, Spring Onion, Spring Onions
How many calories does Chinese Braised Pork Belly have?
884 calories
How much fat content does Chinese Braised Pork Belly have?
grams
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