Braised Pork Belly with Sweet and Sour Sauce


3 pounds pork belly, skin removed, fat intact
2 tablespoons fresh thyme leaves
2 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 medium onion, sliced into 1/2-inch rings
1 cup dry white wine

Gingery Rhubarb Compote

1 pound rhubarb, trimmed, sliced 1/2-inch thick
1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tablespoon drained capers
crushed red pepper flakes
freshly ground black pepper


  1. To make the compote, combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
  2. Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
  3. Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4-inch intervals, taking care not to cut into meat.
  4. Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
  5. Preheat oven to 250°F.
  6. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion. Add wine.
  7. Cover pot and place in oven to braise pork, basting occasionally, until fork-tender, 2-1/2 to 3 hours.
  8. Increase oven temperature to 400°F. Remove cover of pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
  9. Slice pork and serve with Gingery Rhubarb Compote.

Makes 6 servings.

Source: Bon Appetit


Chinese-style Baked Fish with Spicy Coconut Sauce


10 oz garoupa fillet
5 oz potato
1 large coconut
3/4 tsp curry powder
2/3 cup coconut milk
1/3 cup evaporated milk
1/2 can cream chicken soup
1/2 oz butter
1/2 cup cornstarch


Dash of sesame oil
pinch of pepper
1/3 tsp salt
1/2 egg
1 tsp cornstarch


  1. Peel potato. Rinse and dice. Cook in boiling water until done. Drain off excess water.
  2. Cut off the top of coconut. Pour out water inside. Put coconut in a heat-proof dish.
  3. Rinse garoupa fillet and wipe dry. Cut into chunks. Mix with marinade ingredients and set aside for 10 minutes.
  4. Coat fish with cornstarch. Deep fry in boiling oil.
  5. Saute curry powder with 2 Tbsp oil. Add cream chicken soup and bring to a boil. Mix in coconut milk. Continue to cook while stirring until the mixture is boiled again.
  6. Add 1/2 tsp sugar, evaporated milk, potato and garoupa fillet. Mix well and put all ingredients into the coconut. Add butter and cover with foil. Bake in a preheated 350ºF oven for 20 minutes.

Source: Hong Kong magazine

Japanese-style Stir-fried Pork Belly and Microwave-cooked Cabbage


125 g cabbage
100 g pork belly
1 slice ginger, minced
2 tbsp sesame oil, divided
1 stalk green onion, chopped
salt and pepper
1 tbsp sake


1 tbsp miso
3 tbsp mirin
1 tsp sweet bean paste


  1. Cut cabbage into bite-sized pieces and put in a microwavable container. Cover with wrap and cook in the microwave at half power(500 W) for 2 minutes. Remove and place on serving platter. Keep warm.
  2. Cut pork belly into thin slices, about 5 mm thick. Season pork with salt and pepper.
  3. Heat 1 tbsp sesame oil to a pan. Add pork and stir-fry until no longer pink.
  4. Mix in ginger and sake. Toss briefly. Add sauce ingredients and stir-fry until the pork is fully cooked.
  5. Remove pork and place on top of the cabbage in the platter.
  6. Scatter green onion on top before serving

Source: Japanese magazine

Italian-style Baked Red Snapper


4 red snapper fillets, about 4 oz each
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 onion, diced
3 garlic cloves, peeled and minced
3 large tomatoes, peeled and chopped
8 Nicoise olives, pitted and sliced
2 tablespoons drained capers
1 tablespoon minced anchovies
1/4 cup (1/3 oz) chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup (1/3 oz) chopped fresh flat-leaf (Italian) parsley
1/2 lemon, cut into 4 wedges
4 fresh flat-leaf (Italian) parsley sprigs


  1. Preheat an oven to 350°F (180°C).
  2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
  3. To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes.
  4. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
  5. Pour the sauce over the fillets and top with the chopped parsley.
  6. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
  7. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Makes 4 servings.

Source: Cooking for Healthy Living

Pork Belly and Cabbage Cooked in White Wine


180 to 200 g pork belly thin slices
1/2 medium-size cabbage
salt and ground black pepper to taste


3 tbsp white wine
1/3 tsp salt
2 tsp olive oil


  1. Cut meat into 4 to 5 cm in length. Mix with some salt and pepper.
  2. Tear by hand the cabbage into pieces.
  3. Layer the pork and cabbage alternately in a pot. Add seasoning ingredients. Cover and cook over medium heat.
  4. When the liquid boils, turn down heat and simmer until the pork is fully cooked and the cabbage pieces are tender.
  5. Taste and adjust with salt and pepper before serving.

Source: Hong Kong magazine