CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
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
BRAISED RED CABBAGE
From Martha Stewart's Living magazine, Nov. 2012 issue. Mr Grumpy saw the recipe and asked that I make it. It is easy to make and very tasty. Served with pork braised in mushroom sauce and mashed potatoes.
Provided by duonyte
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crist, about 8 minutes.
- Add onion, and cook, stirring occasionally, until transluscent, about 3 minutes.
- Add cabbage, wine, water sugar, and 1 1/2 tsp salt (I used no salt), stir to combine. Raise heat to medium-high, cover and cook 5 minutes.
- Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes.
- Stir apple into cabbage, cover and cook until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.
- This can be made ahead - cool completely before refrigerating, reheat covered over medium heat.
Nutrition Facts : Calories 143.5, Fat 6.6, SaturatedFat 2.2, Cholesterol 9.6, Sodium 150.1, Carbohydrate 16.2, Fiber 3, Sugar 10.5, Protein 3.4
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories Chinese Recipes
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
RED CABBAGE WITH PORK AND NEW POTATOES
This is a quick to put together meal and requires minimal attention while cooking. The original recipe calls for cooking the oven but I think it would work equally well in the crock pot on low for about 4 hours. Serve with a hearty rye bread for a delicious meal.
Provided by PaulaG
Categories Healthy
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside.
- In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat.
- Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all.
- Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.
More about "crispy pork belly with braised red cabbage and sugar browned potatoes recipes"
ROAST PORK BELLY WITH AMAZING CRACKLING & BRAISED RED …
From mustardwithmutton.com
Estimated Reading Time 6 mins
10 BEST CRISPY PORK BELLY RECIPES - YUMMLY
From yummly.com
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉) - RED …
From redhousespice.com
CRISPY PORK BELLY CANAPE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK BELLY ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SLOW-COOKED PORK BELLY WITH RED CABBAGE AND MASH
From olivemagazine.com
RED-COOKED PORK BELLY BAO - MARION'S KITCHEN
From marionskitchen.com
KETO ROASTED PORK BELLY BITES WITH BRAISED CABBAGE
From tasteaholics.com
ROAST PORK WITH BRAISED RED CABBAGE RECIPE - KEEFCOOKS.COM
From keefcooks.com
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR …
From pinterest.com.au
BRAISED PORK BELLY WITH CRISPY SKIN
From ebookcoverdesignstudio.com
10 BEST BROWN SUGAR PORK BELLY RECIPES | YUMMLY
From yummly.com
CRISPY SLOW ROAST PORK BELLY | RECIPE | PORK BELLY, PORK BELLY RECIPES ...
From pinterest.ca
CRISPY PORK BELLY SLIDERS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
SLOW ROAST PORK BELLY WITH RED CABBAGE - MY GLUTEN FREE GUIDE
From mygfguide.com
RECIPE FOR TRADITIONAL DANISH SUGAR BROWNED POTATOES - NORDIC …
From nordicfoodliving.com
CRISPY BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY BRAISED RED POTATOES – DIANE'S FOOD BLOG
From dianesfoodblog.com
CRISPY ROASTED PORK BELLY - SWEET2SAVOURY
From sweet2savoury.com
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR …
From pinterest.com
CRISPY ROAST PORK BELLY - 12 TOMATOES
From 12tomatoes.com
SUGAR & SALT: SLOW ROASTED PORK BELLY WITH BRAISED RED CABBAGE …
From blogsugarsalt.blogspot.com
BEER-BRAISED PORK AND CABBAGE - RICARDO
From ricardocuisine.com
SLOW COOKED PORK BELLY WITH BRAISED RED CABBAGE - FOOD NETWORK
From foodnetwork.co.uk
PORK BELLY RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CRISPY SLOW-ROASTED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THIS STIR-FRY PROVES CABBAGE AND PORK BELLY BELONG TOGETHER
From thekitchn.com
COOK THIS: MOM'S RED-BRAISED PORK BELLY FROM MY SHANGHAI
From nationalpost.com
HOW TO COOK PORK BELLY (CRISPY PORK BELLY RECIPE) - WHOLESOME …
From wholesomeyum.com
CRISPY SLOW ROAST PORK BELLY WITH GRAVY - KRUMPLI
From krumpli.co.uk
SLOW-ROASTED CRISPY PORK BELLY - RECIPETIN EATS
From recipetineats.com
BRAISED RED CABBAGE OR CHOU ROUGE BRAISé - A CANADIAN FOODIE
From acanadianfoodie.com
PORK CHOPS WITH BRAISED RED CABBAGE - INSTRUCTABLES
From instructables.com
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR …
From wikifoodhub.com
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED …
From private.blog-guru.web.id
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND BREAD DUMPLING
From traditionalbutnot.com
BRAISED PORK BELLY WITH POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
You'll also love