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Crisp Szechuan pork belly with bok choy and palm sugar glaze recipe
- Cuisine: Chinese
- Servings: Serves 4
- Cooking Time: Less than 30 minutes
- Course: Entree
Want to try another pork belly recipe? Take a look at Matthew Evans’ braised pork belly with brown sugar and star anise. For something a little more French, Stephane Reynaud’s caramelised pork belly recipe fits the bill. Or, browse all our pork belly recipes.
Ingredients
400g pork belly1 small bunch of bok choy, chopped
1 red capsicum, chopped
good quality vegetable oil for deep frying
1 packet vermicelli rice noodles
30g butter
½ bunch coriander, chopped
1 knob ginger, chopped
3 kaffir lime leaves
200g palm sugar
50ml fish sauce
Preparation
Steam pork until just cooked through and then slice into 1 cm thick pieces and put aside.Add chopped ginger and finely sliced kaffir lime leaves to a pot with palm sugar and fish sauce. Bring to the boil then reduce to simmer for 3 minutes until nice glaze consistency.
Heat oil until nearly smoking. Put rice noodles in for 3 seconds and they will puff up. Take out and place on paper to drain oil.
Put pork into hot oil, fry until crispy. In a pan, sauté bok choy and capsicum with butter. Add pork, then glaze, and sauté for another minute.
Place rice noodles on plate, top with glazed pork, drizzle remaining glaze over the top and sprinkle with coriander.
If you enjoyed this Crisp Szechuan pork belly with bok choy and palm sugar glaze recipe then browse more Chinese recipes, low-carb recipes, gluten-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.
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