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Fry-Day: Chinese Braised Pork Belly with Recipe

I've cooked a lot of meat, but I've never made any meat dish that smelled so good from the moment I started putting it together. The fragrance of the soy sauce, wine, cinnamon and orange said this dish was going to be a winner.

The only thing I'd do differently is cook it longer. (I live in the Denver area, where everything takes a little longer to cook because of the altitude.) This dish takes awhile to make and takes some planning since it has to marinade for six hours or overnight. But if you make a double-batch as I did, you'll have many easy meals for your effort.

Braised Pork Belly with Cauli-Rice.
The recipe is by Australian chef Cheong Liew and appears in the book Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan. You can see it here.

ETA: I used Splenda instead of brown sugar, and only half the amount called for. I turned out just right for my taste.


Yes, planning / thinking ahead for this recipe - but I can smell it from here.

Once again cauliflower rice, I just love it.

All the best Jan
Lori Miller said…
The cauli-rice goes well with the sauce.
Lori Miller said…
tess has left a new comment on your post "Fry-Day: Chinese Braised Pork Belly with Recipe":

sounds so intriguing, I ordered the book! :-D

(Sorry, Tess, I accidentally deleted your comment.)
tess said…
:-) i've come close to accidentally doing that myself, many times!
Lori Miller said…
I thought I was deleting the comment from my email.

Anyway, I hope you enjoy the book.

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