Comments on: Sticky Chinese Pork Belly

By: Johnny

Johnny — Sun, 26 Jan 2025 00:16:11 +0000

Wowsers. I Made this for tonights dinner,
Couldn’t find lemon grass paste only dried in the ‘erb isle (my partner is Canadian) of my local supermarket. I put 3 stalks in the 1st part (stock) along with a star anise.
3rd part replaced lemon grass with the juice of half a lemon. , and also added a dash of fish sauce.

some inspiration from ‘Steve’ see below

The leftover stock/broth is in the fridge. Looking forward to using it for a noodle soup.

By: Pat Pulliam

Pat Pulliam — Sat, 28 Dec 2024 21:37:28 +0000

I have a 1.5 pound slab of pork belly. Do I boil it whole or cut it into pieces? What size pieces for the boiling part?
Thank you.

By: Esabee

Esabee — Sat, 28 Dec 2024 06:15:14 +0000

In reply to Eleni.

Very tasty! A bit messy to cook even with a spatter guard and the extractor on high. I added a few green beans, quartered baby carrots, red and green pepper slices and broccoli to give it a bit of colour. Served with rice and cucumber salad with a rice vinegar and sesame oil dressing. Would double the amount of meat next time

By: Jill

Jill — Thu, 05 Dec 2024 18:44:52 +0000

So easy but make loads because it will be gone in a flash! Very tasty.

By: Steve

Steve — Tue, 03 Dec 2024 14:45:27 +0000

Great little dish this.
Made it a few times now with only a couple of alterations.
Instead of lemon grass paste in the sauce, I use 2 stalks of lemongrass in the stock.
(Adds an extra element to the stick to use with other dishes. I like to use it for a sauce with pork chops, mash and cabbage)
I add a dash of fish sauce and use 3 birds eye chillies in the sauce, and throw some onions, peppers and mushrooms into the mix too.
I usually serve this with potato dauphinoise and some green vegetables

By: Wendylou

Wendylou — Thu, 28 Nov 2024 07:37:15 +0000

Best flavour! I’ve made this many times now, I cook triple the amount of pork because it’s a great recipe to freeze (pork only) the stock used to cook the pork I use for other dishes! Also I add broccoli, carrots and celery! Just delicious!!!

By: Eileen Longmore

Eileen Longmore — Mon, 25 Nov 2024 08:19:08 +0000

Delicious! I will definitely use it again. I made a few minor adjustments because I did not have in all the ingredients, so now intend to source rice wine and lemon grass paste. Thank you.

By: Eleni

Eleni — Wed, 20 Nov 2024 16:27:52 +0000

This was absolutely delicious! I followed the recipe exactly, except I used less chili so the kids could eat it as well. I made some bao buns and we ate it on those. The whole family demolished this dish in about 10 minutes!

By: Letitia

Letitia — Fri, 15 Nov 2024 16:17:55 +0000

The first time I made this, my world traveling adult kids really liked it. My husband and I think it’s too fatty, so now I make it with pork shoulder. It is delicious. Other than than changing the cut of meat, I follow the recipe.

By: Jane MacDonell

Jane MacDonell — Sat, 02 Nov 2024 15:54:51 +0000

In reply to Ally. Hi Ally, the stock makes a fantastic Chinese broth. I have added prawns, shredded cooked chicken or pork and even scallops. It is glorious and beats any Chinese take out broth hands down

By: Florence Jones

Florence Jones — Thu, 31 Oct 2024 10:07:44 +0000

Hi Nikky It Florence from youtube Comment on u video and we love u Nikky and I love pork