Chinese Style Pork Belly

Instructions were not clear

Ingredients and instructions had gaps that didn't make sense. Thaw the vegetables? How much water to add when cooking for 45 minutes? I had to edit and save my own version to make it properly.

Skipped the green onion. Added 1/2 stick of butter. Sautéed all ingredients. Kept in sauté pan, placed in oven, uncovered at 425 for 30 minutes. Add 1 c brown sugar. Bake for an additional 30 minutes.

Needs a little more sugar in the ingredients. Other than that it's a good recipe

Very good...didn't see the 45min cook at the end so just cooked high heat with a bit of extra cornstarch and more water to sauce the rice well!

What an amazing recipe, the meat is so sweet and flavourful. I think that the portion sizes are... ambitious (325 grams of fatty meat is way too much) but other than that, I really like it. I recommend serving with some pickled vegetables. You need about half a litre of water for the final simmering step btw. No idea why it wasn't added to the recipe.

this had a lovely charred flavor that’ll stick with you! the aroma was reminiscent of carcinogens. would make again!

This was awesome and actually pretty easy altogether. Calls for lots of rice due to the richness of the pork belly but that’s hardly a con. Be sure to crisp it up real good before the simmering step.

Great recipe! Marinated with same ingredients and oven cooked instead of boiling - worked well too in case you’re short on pans :)

Don’t worry too much about the boiling process, as long as you get all the scum out you can take it out of the pot. Simmering it for 45 mins will cook whatever wasn’t cooked during the boiling process. Also add a bit of kosher salt to the pork before boiling and let it rest for 20 mins.

Tastes great, but eating it every week will not be a healthy option