How to Cook Delicious Pork Belly with Leeks and Capsicum

Pork Belly with Leeks and Capsicum. Fry the pork belly till light brown and set aside. Stir fry capsicum till aromatic and add in sauce ingredients. Add in pork belly and let the sauce coat.

Add the red bell pepper and turn the heat up to medium. Note: If possible, begin a day ahead so that the pork is seasoned and rests uncovered in the refrigerator. When the pork belly is cold, remove from fridge and cut into very thin slices. You can cook Pork Belly with Leeks and Capsicum using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pork Belly with Leeks and Capsicum

1. It's of Pork belly or roasted pork.
2. You need 1 of Leeks.
3. You need 1 of Capsicum.
4. You need of Sauce Ingredients.
5. You need 1 1/2 tbsp of fermented bean paste.
6. You need 2 tbsp of sweet sauce.
7. You need 1 tsp of dark soy sauce.
8. Prepare 1 tsp of sugar.
9. You need 1 tbsp of Shaoxing wine.

This delicious belly pork with leek potato mash recipe is comforting food at its finest. Easy to make, the meat is tender and will fall of the bone. Score the fat of the pork belly before rubbing some salt into it. Place the pork belly in a roasting tin along with the veggies and peppercorns.

Pork Belly with Leeks and Capsicum instructions

1. Blanch pork belly in hot water for 30 minutes and cut into slices. You can skip this step if you have ready roasted BBQ pork..
2. Fry the pork belly till light brown and set aside..
3. Stir fry capsicum till aromatic and add in sauce ingredients. Add in pork belly and let the sauce coat..
4. Add in leeks and stir fry for another 2 minutes and serve..

While you are frying the pork prepare the leeks. Heat the remaining olive oil in a medium pan on medium heat then add leeks and saute until soft before adding the lemon juice and reducing this liquid. Strain the meat, season with salt and pepper and add to the pot. Add the celery and the leeks and season with a bit of salt and pepper. Awamori, a lightly sweet rice distillate, is used to blanch and cook, as well as coat in a sticky sauce, the tender cubes of pork belly, flavored with leeks, ginger, and dashi.