Go Back
This Steamed Pork Belly with Asian Glazed Sauce is the adjacent recipe after I made Lechon Kawali because both recipes prelude with boiling to soften.

STEAMED PORK BELLY WITH ASIAN GLAZED SAUCE

By shobee@theskinnypot
STEAMED PORK BELLY WITH ASIAN GLAZED SAUCE
5 from 1 vote

Equipment

  • Steamer
  • oven safe plate

Ingredients
  

  • 2 lbs Pork Belly pre boiled
  • 1 tablespoon canola oil
  • 1/4 cup onion chopped
  • 1/8 cup Hoisin Sauce
  • 1/8 cup Rice Cooking Wine
  • 1/4 cup water
  • 1 stem Green onion to garnish

Instructions
 

  • Fill steamer with 6-10 cups of water and let the water boil.
  • Slice pre boiled pork belly into 1 1/2 inch by 1 1/2 inch thick.
  • Transfer meat and arrange into a heat safe container. In my case,I used a glass pie pan and then steam ,(boiling water) , the pork belly until more juices comes out-around 10 more minutes-
  • Drain the juices into a separate container and mix with the Hoisin sauce,cooking wine and water. Set aside.
  • In a pan, heat canola oil and saute the onion until translucent. Add in the pork belly and let it absorb the onion flavor for 2 minutes. Mix in the Hoisin sauce mixture and let the meat simmer for another 3 minutes.
  • Season with salt if you need to, but the seasoning of this recipe is ample for us. Garnis with green onion.