{"id":14466,"date":"2019-12-20T01:56:35","date_gmt":"2019-12-20T01:56:35","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/20\/nian-wuhuarou-klebriger-schweinebauch-sticky-chinese-pork-belly\/"},"modified":"2024-10-24T11:54:34","modified_gmt":"2024-10-24T03:54:34","slug":"nian-wuhuarou-klebriger-schweinebauch-sticky-chinese-pork-belly","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/20\/nian-wuhuarou-klebriger-schweinebauch-sticky-chinese-pork-belly\/","title":{"rendered":"Nian Wuhuarou \u2013 Klebriger Schweinebauch – Sticky Chinese Pork Belly"},"content":{"rendered":"

Die Chinesen wissen, wie schmackhaft Schweinebauch sein kann. Sie haben auch unzaehlige Rezepte dafuer und jedes ist besser als das Andere. Jede Region sagt, ihres sei das Beste, das Original. Deshalb kann ich auch nicht sagen, woher das Rezept stammt, man kriegt es aber ueberall in China. Also ist auch dieses Rezept perfekt fuer unsere Kulinarische Weltreise<\/a> von Volkermampft<\/a>, die diesen Monat China bereist.
\nSchweinebauch ist ein stark mit Fett durchzogenes Stueck Fleisch, sehr dem Speck aehnlich. Wenn er langsamm gekocht wird, wird es unglaublich zart und saftig. Er schmeckt auf viele Arten gekocht, man kann ihn grillen, daempfen oder backen. Im Moment ist Schweinebauch in vielen Restaurants wieder erhaeltlich.
\nDie Chinesen haben ihn aber von jeher auf dem Menueplan gehabt. Langsam gekocht, dann knusprig gebraten und am Schluss mit einem suesslichen Guss ueberzogen, schmeckt er koestlich!! Ich kann den Chinesischen Schweinebauch sehr empfehlen!<\/p>\n

************<\/p>\n

The Chinese know, how to cook pork belly! They have many wonderful recipes and each one is just perfect! Each region in China thinks their recipe is the best and the original. That\u2019s why I cannot say from where this recipe originates, but you can get it anywhere in China. That\u2019s why it is perfect for our Kulinarische Weltreise<\/a> from Volkermampft<\/a>, which travels to China this month. <\/em>
\nPork belly is a fatty piece of meat like bacon. If you cook it slowly it will get wonderfully soft and tasty. You can cook it in many ways, grill it, bake it or fry it. Nowadays it seems to be in “fashion” again as it is served in many restaurants.  <\/em>
\nBut the Chinese always had it on their menu. It’s nothing new for them, in the contrary, it’s tradition to serve pork belly in their homes. They cook it slowly, then they crisp it up by frying and serve it with a sweetish glaze. Just heavenly!! I can really recommend this recipe!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 4 Personen:
\n800 g Schweinebauch
\n1 L Bouillon\/Bruehe
\n3 cm Ingwer, gehackt
\n4 Knoblauchzehen, halbiert<\/p>\n

Die Sauce:
\n2 EL Sonnenblumenoel
\nSalz und Pfeffer
\n3 cm Ingwer, gerieben
\n2 EL Honig
\n2 EL Zucker
\n4 EL Sojasauce
\n1 EL Reiswein
\n1 Spritzer Zitronensaft
\nein paar Chiliflocken<\/p>\n

Die Bruehe mit dem gehackten Ingwer und den halbierten Knoblauchzehen aufkochen. Den Schweinebauch in ca 1 cm dicke Scheiben schneiden und in die Bruehe geben. 2 Stunden lang auf kleiner Hitze zugedeckt koecheln lassen. Den Schweinebauch abgiessen, die Bruehe kann fuer Suppen verwendet werden!
\nDie Fleischscheiben nun in mundgerechte Stuecke schneiden. Die Stuecke nun in einem flachen Topf braun braten. Es ist dazu kein Fett noetig, da das Fleisch schon fett ist. Die Zutaten der Sauce gut zusammen mischen und ueber die gebratenen Fleischstuecke giessen. Kurz einkochen lassen und mit Reis und Gemuese servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n800 g Pork Belly<\/em>
\n1 L Bouillon\/Broth<\/em>
\n3 cm Ginger, chopped<\/em>
\n4 cloves of Garlic, halved<\/em><\/p>\n

The Glaze:<\/em>
\n2 tbsp Sunflower Oil<\/em>
\nSalt and Pepper<\/em>
\n3 cm Ginger, grated<\/em>
\n2 tbsp Honey<\/em>
\n2 tbsp Sugar<\/em>
\n4 tbsp Soy Sauce<\/em>
\n1 tbsp Rice Wine<\/em>
\n1 Spritzer Lemon Juice<\/em>
\na few Chili Flakes<\/em><\/p>\n

Bring the broth together with the ginger and garlic to a boil. Slice the pork belly into 1 cm slices. Then add them to the broth, cover the pan, reduce the heat and let simmer for 2 hours. Drain the meat; you can keep the broth for a fine noodle soup. <\/em>
\nCut the meat into smaller pieces. Fry them in a flat pan, you don’t need to add oil, the meat is fatty and will release it. Mix the ingredients for the sauce well together and pour it over the browned meat. Let reduce for a few minutes and serve with rice and vegetables. <\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event: <\/strong><\/em><\/p>\n

Wilma von Pane-Bistecca<\/strong>: Yu Xiang Qie Zi \u2013 Sichuan Eggplants<\/a><\/p>\n

und: Chinesische Salzwasser Garnelen<\/a><\/p>\n

und: Sai Mai lou \u2013 Kokosnuss-Sago Suppe<\/a><\/p>\n

und: Dou Fu Pao – Knuspertofu mit Knoblauch und Salz<\/a><\/p>\n

und: Nian Wuhuarou – Klebriger Schweinebauch<\/a><\/p>\n

Susi von Turbohausfrau<\/strong>: Fisolen mit Sesam<\/a><\/p>\n

und: Ameisen auf dem Baum<\/a><\/p>\n

Michelle von the world most traveled<\/strong>: Salziges und Suessigkeiten aus Hong Kong<\/a><\/p>\n

und: Chinesisch Essen in Oldenburg<\/a><\/p>\n

Susanne von Magenkratzerl<\/strong>: Pfannengeruehrter Gai Lan<\/a><\/p>\n

und: Pfannengeruehrte Reiskuchen mit Pak Choi, getrockneten Shrimps und Ruehrei <\/a><\/p>\n

Ulrike von Kuechenlatein<\/strong>: Chinesische Gemuesebruehe<\/a><\/p>\n

und: Scharfe Blumenkohlsuppe mit Glasnudeln<\/a><\/p>\n

und: Suesskartoffelsuppe mit Fenchel und Maronen<\/a><\/p>\n

und: Selleri-Salbeisuppe mit Hafer<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Rind mit Cashewnuessen – Xiang Gen Niu Song<\/a><\/p>\n

und: Schwein mit Erdnuessen – Hua Sheng Li Ji<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>: Pekingsuppe<\/a><\/p>\n

und: Kung Pao Huhn – vegan<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong> : Huhn nach Naxi-Art mit Chili, gr\u00fcnen Paprika und Erdn\u00fcssen<\/a><\/p>\n

und: Scharfes Schweinefleisch mit Bambussprossen und Pilzen<\/a><\/p>\n

und: Rotgeschmorter Schweinebauch mit Eiern aus Shanghai – shang hai hong shao rou<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Gebackenes Schweinefleisch suess sauer<\/a><\/p>\n

und: Ameisen krabbeln auf dem Baum – Glasnudeln mit Hackfleisch<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Fisch Suess-sauer – der chinesische Klassiker mal anders<\/a><\/p>\n

Karin von Brot und Meer<\/strong>: Chinesische Walnuss-Kekse – knuspriges zum Neuen Jahr<\/a><\/p>\n

Cornelia von Silvertravellers<\/strong>: Putenfleisch mit Ingwer aus dem Wok<\/a><\/p>\n

Simone von Zimtkringel<\/strong>: Teegeraucherte Ente mit Erdnuss Sauce<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Chinesischer Kuchen<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Die Chinesen wissen, wie schmackhaft Schweinebauch sein kann. Sie haben auch unzaehlige Rezepte dafuer und jedes ist besser als das Andere. Jede Region…<\/p>\n","protected":false},"author":5,"featured_media":161672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,139,42,128,124,44,140,46,8],"tags":[47,48,127,79,50,49,68,52,81],"class_list":{"0":"post-14466","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-chili","12":"category-china","13":"category-dim-sum","14":"category-meat","15":"category-main-dishes","16":"category-garlic","17":"category-pork","18":"category-uncategorized","19":"tag-asien","20":"tag-china","21":"tag-meat","22":"tag-fruit","23":"tag-main-dish","24":"tag-honey","25":"tag-sauce","26":"tag-pork","27":"tag-zitrone","28":"post_format-post-format-gallery"},"yoast_head":"\nNian Wuhuarou \u2013 Klebriger Schweinebauch - Sticky Chinese Pork Belly[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/20\/nian-wuhuarou-klebriger-schweinebauch-sticky-chinese-pork-belly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nian Wuhuarou \u2013 Klebriger Schweinebauch - Sticky Chinese Pork Belly\" \/>\n<meta property=\"og:description\" content=\"Die Chinesen wissen, wie schmackhaft Schweinebauch sein kann. 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