Comments on: Worcestershire Fried Belly Pork Snack

By: Patrick

Patrick — Thu, 18 Dec 2008 05:08:08 +0000

Use about half a teaspoon of baking soda for a pound of meat. Don’t use too much or marinate it too long, otherwise you’ll have mushy meat with a strange aftertaste.

By: pablopabla

pablopabla — Sun, 05 Oct 2008 09:09:29 +0000

Anthony : Tamarind is one of its chief ingredients but it is quite a complex sauce made up of many ingredients. A great sauce recipe, I must say

By: Anthony

Anthony — Sat, 04 Oct 2008 13:44:00 +0000

Do you realise that Worcestershire sauce is basically tamarind anyway?

By: pablopabla

pablopabla — Fri, 22 Aug 2008 03:13:46 +0000

Audrey : Thanks for your compliments and thank you for sharing an alternative way of cooking pork belly Hope to see you again

By: Audrey

Audrey — Thu, 21 Aug 2008 23:39:18 +0000

Hi Hochiak, your blog is a pleasure to read! Your dish looks pretty similar to the “red cooked” belly pork I made the other day. Cook pork in marinade (garlic, soy sauce, rice wine, some sugar) and boil for about half an hour covered @ medium high heat. Uncover, stir to prevent sticking. Adjust seasoning and color. Stir in some 1″ long green onions. Stir for a few more minutes. Dish out and serve with rice or as snack. If done this way, the pork is tender enough while skin will be on the slight tasty chewy side.

Try sprinkling about 1 tsp of baking soda to tenderize meat before adding seasonings (it always works with lean meat pork and beef).

Good luck.

By: pablopabla

pablopabla — Fri, 04 Jul 2008 15:17:40 +0000

Regina & assamfan : Thanks for sharing your tips with other readers here. I must try them out someday

By: assamfan

assamfan — Sun, 29 Jun 2008 04:38:03 +0000

You could try pressure cooking the pork belly piece with Worchestershire sauce diluted with water or stock and some spices (e.g. garlic, pepper, cinnamon or star anise) till tender and then chop it into pieces for shallow frying till fragrant.

By: Regina

Regina — Thu, 05 Jun 2008 22:14:36 +0000

I came across your website while searching for recipe for stew duck (Lor Ark). About the pork belly bites, my family has a different version: saute smashed garlic cloves, add in pork belly bites(preseasoned with some soysauce)and saute until lightly brown on the outside. Add in soy sauce (both dark and regular). Then add in some hot water (not too much) and continue to cook uncovered on med to med-high heat until the the water almost dries out. Check if the pork is tender enough. If not then add bit more hot water and continue to cook. When the pork reach the desired tenderness then keep stirring until the food is a bit dry and more fat come out the meat. Remember this is not a stew dish so don’t expect the meaty part will be tender like pork stew, it just tenderise the lean meat part enough without sacrifice the texture of the fatty part (Oh, I sometimes take off the skin as the skin tastes a bit chewy for my kids– but keep the fatty part– that’s the best)