I love pork belly. It's a great cut of meat with lots of flavour and is also one of the cheapest you can get. I love it so much we're even serving it at my upcoming wedding. This recipe uses Chinese flavours to complement the richness of the meat and is great served with simple stir-fried greens and some steamed rice. There are no complicated techniques here or hard to find ingredients but you do need the time to allow the marinade to work and for the pork to slow cook.
If you have never visited Singapore, try this Honey Chinese BBQ Pork Recipe. It makes one of those tasty treats which I find so hard to resist and stop eating once I start delicious Bak Kwa -- an all time premium gift (cost about 40 Sing Dollars per kg) that any Chinese Singaporean would always welcome during the Chinese Lunar New Year celebrations. Also many kids'favourite because it's so fragrant, sweet, and chewy!
I have specially picked the rose floral variety of honey for this BBQ pork as I find it goes perfect with its overall barbequed pork fragrance.
1 kilogram lean pork
Seasoning: 2 clove Garlic blended/ground, 1/2 tsp.five spice powder, 1 1/2 tblsp.soy sauce, 1/2 tsp.pepper, 1 tsp.salt
1 tblsp margarine
4-5 tblsp rose honey
1. Slice pork thinly and knock each slices to tenderise it.
2. Add seasoning, place pork slices ina container, and leave it in the fridge for at least 5 hours to marinade.
3. Arrange thin pieces of pork onto a flat plate to dry.
4. When dry, cut pork slices into squares of about 10 cm. 5. Barbecue the square pork slices with burning charcoal until both sides are golden in colour.
6. Glaze the slices with honey from time to time.
7. Cooled barbecued slices can be stored in the refrigerator freezer for a few weeks.
Pork is the culinary name for meat from the domestic pig. It is one of the most commonly consumed meats worldwide with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is a popular meat in the Western world, and is very common in Chinese cuisine. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork. It remains illegal in several Muslim countries. Raw or undercooked pork may contain trichinosis, but advances in food hygiene have caused a decrease in cases.
Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine.There, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour.The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.In rural tradition, pork is shared to celebrate important occasion and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve"Feijoada, the national dish of Brazil is prepared with pork trimmings: ears tail and feet.
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