Whether you are toasting to the National Pork Belly day or simply want to save a luscious pork belly recipe for later, this step-by-step guide to making the meat at home by RCB Bar & Cafe will do the trick. Try and see it for yourself!
Preparing dishes that include red meats sometimes calls for special recipes that are easy to follow and equally savoury to make. For gourmands who especially enjoy relishing pork, hunting for restaurants for that perfectly cooked meat can be a challenge but no more. Because, we are decoding how you can make a totally tantalising pork belly recipe at home with a super scrummy recipe shared by RCB Bar & Cafe.
Dubbed Belgium Pork Belly Basil Chilli, this classic pork belly recipe, made with boneless and fatty cut of meat, is also our toast to the National Pork Belly Day, celebrated on 10th November. Let’s get behind the kitchen and learn the recipe…
Ingredients
- Pork Belly – 1 kg
- Whole Garlic – 10 gm
- Ginger – 10 gm
- Celery – 10 gm
- Spring onion – 10 gm
- Leeks – 10 gm
- Onion – 20 gm
- Oyster Sauce, dark and light soy sauce – 5 ml /each
- Broth powder – 3 gm
- Chilli paste – 20 gm
- Salt – To taste
Method
- Preheat the oven to 160° C.
- Roughly dice onion, ginger, celery, leeks and spring onion.
- Pat dry the pork belly with a paper towel.
- Marinate the pork belly with salt, broth powder, oyster sauce, light soy sauce, dark soy sauce and chilli paste.
- In a large baking tray, place the roughly chopped vegetables. Then, lay the marinated pork belly over the vegetables.
- Place it in the oven and cook for 60-80 minutes or until the belly is tender and cooked thoroughly.
- Remove the pork belly, cover with foil and allow it to rest.
Making the sauce—Ingredients
- Refined Oil – 2 tbsp
- Onion (Finely Chopped) – 1 tbsp
- Garlic (Finely chopped) – 1 tbsp
- Green chilli (Finely chopped) – 1 tbsp
- Ginger (Finely chopped) – 1 tbsp
- Basil leaves (Chiffonade) – 1 tbsp
- Dark and light soy sauce – 1 tsp
- Oyster Sauce – 1 tsp
- Chilli paste – 1 tbsp
- Bamboo shoot – 6 pcs
Method
- Cut the cooked pork belly into medium dices.
- Make a batter of eggs and corn flour. Coat the diced pork belly in the batter and deep fry until crispy.
- In a wok, heat oil and add onion, garlic, green chilli, ginger and basil.
- Add oyster sauce, dark soy, light soy, broth powder and chilli paste.
- Add the fried pork belly and garnish with basil to serve.
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