CRISP CIDER-BRAISED PORK BELLY
Barney Desmazery's prepare-ahead recipe for the perfect pork belly will be a sure-fire hit at your next dinner party
Provided by Barney Desmazery
Categories Dinner, Main course
Time 12h
Number Of Ingredients 12
Steps:
- Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly - a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged - if it isn't, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.
- When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish - the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.
- Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.
- Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down - be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.
Nutrition Facts : Calories 915 calories, Fat 67 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.22 milligram of sodium
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES
Christmas is steeped in tradition. Special foods! Gifts! Songs! You may want to add this Nordic tradition to your festivities: Pork belly baked with the skin on, which becomes astonishingly crispy. Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork.
Provided by Food Network Kitchen
Time 12h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
- Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
- About an hour before cooking the pork, allow it to come to room temperature.
- Preheat the oven to 350 degrees F.
- Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
- For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
- For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
- Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
- After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.
CIDER-BRAISED PORK CHEEKS
You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 12
Steps:
- Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
- Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
- Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
- Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.
Nutrition Facts : Calories 1619 calories, Carbohydrate 23.5 g, Cholesterol 193.3 mg, Fat 153.3 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 58 g, Sodium 296.7 mg, Sugar 9.8 g
CRISP PORK BELLY
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Provided by Oliver Schwaner-Albright
Categories dinner, main course
Time 6h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
- When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5 1/2 hours; let rest in pan, covered, 2 hours.
- Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
- Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with 1/4 of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with 1/4 of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
- Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
CRISP BRAISED PORK SHOULDER
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
- Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
- Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
CRISP PORK BELLY WITH A SPICY CITRUS SAUCE
Make and share this Crisp Pork Belly With a Spicy Citrus Sauce recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the pork belly: Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub the sea salt into the pork skin and set aside for 30 minutes.
- Preheat the oven to 220°C Wipe the salt off the pork skin with kitchen paper and dry well. Put the pork belly in a metal roasting pan, large enough to fit it and season with salt and pepper.
- Roast for 30 minutes. Reduce temperature to 190C and roast for another 2 hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully turn the pork over, brush generously with sauce and roast for another 20-30 minutes, or until the skin is crisp.
- Remove the pork from the oven, cover loosely with foil and set aside to rest for 15 minutes. Slice the pork and drizzle with whatever Spicy Citrus Sauce is left, as desired.
- Spicy Citrus Sauce: Put all the Sauce ingredients into a mini-processor and zap them together to finely chop garlic. Pour into a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for about 10, or until syrupy. Season to taste.
Nutrition Facts : Calories 1831, Fat 177.2, SaturatedFat 64.6, Cholesterol 241.2, Sodium 3167.6, Carbohydrate 23.3, Fiber 0.4, Sugar 19.9, Protein 33.7
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- Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
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