BRAISED PORK BELLY
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
- Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
- Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
- Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
- Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.
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
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.
CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
PORK BELLY RAMEN
Make and share this Pork Belly Ramen recipe from Food.com.
Provided by Dan Churchill
Categories Japanese
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized.
- Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge.
- In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot.
- Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours.
- In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F.
- Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside.
- Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel.
- Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency.
- To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.
Nutrition Facts : Calories 1685.7, Fat 146.2, SaturatedFat 50, Cholesterol 371.2, Sodium 11585.9, Carbohydrate 39.8, Fiber 3.5, Sugar 15, Protein 51.2
PORK BELLY BULGOGI
One of the markets I visit had pork belly bulgogi in the meat case, and I bought it and then started looking for recipes. This one comes from Kiejo Sarsfield, a chef in the London area. The pork belly cooks up beautifully and it's was fun to eat wrapped in lettuce leaves. I find pork belly difficult to slice, so if you can find it sliced you are well advised to buy it!
Provided by duonyte
Categories Pork
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
- Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
- The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
- Preheat oven to 350 deg F (180 deg C).
- Line a baking pan with aluminum foil. I also lightly greased the foil.
- Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
- Bake for 25-30 minutes until the meat is cooked and has started to brown.
- Remove from the oven.
- Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
- Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
- Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.
More about "pork belly recipes"
21 EASY PORK BELLY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (5)Estimated Reading Time 5 minsCategory Recipe RoundupPublished 2020-11-23
- Pork Belly Bites Over Jalapeno Slaw. This pork belly dish is not only succulent but is packed with flavor as well. The pork itself is flavored with salt, pepper, brown sugar, honey, soy sauce, grapeseed oil, and sesame oil, and is then slow-roasted in chicken stock.
- Honey Glazed Pork Belly. With ultra-crispy skin and sweet, fork-tender meat, this honey glazed pork belly is a dish to die for. Want to save this recipe?
- Crispy Golden Pork Belly. Crispy pork skin and succulent meat, but minus all the effort; that’s what this dish is all about. Flavored with Shaoxing rice wine, soy sauce, brown sugar, and garlic, this dish will give Chinese restaurants a run for their money.
- Pork Belly Sandwich. Ridiculously tender and flavorful pork in a sandwich? I’ll have two, please! In this recipe, you’ll let go of the bacon and use a super succulent pork belly instead.
- Pork Belly Salad. Did you know that pork fat is healthier than beef and lamb fat? It is loaded with vitamin B and other minerals, as well. Who says you have to limit your meat to fish and chicken when you’re trying to be healthy?
- Pork Belly Burnt Ends. If you’re a fan of barbecue, you’ll want this pork belly to get in your belly! If you’re unfamiliar with the term, “burnt ends” refers to a point of a brisket that’s sliced in cubes and coated in barbecue sauce.
- Sticky Chinese BBQ Pork Belly. I am the biggest fan of char siu. It’s pork belly flavored with lovely Chinese spices and roasted to perfection. What you’ll get is a sweet and sticky, melt-in-your-mouth meat that’s perfect with rice or sweet bao buns!
- Pork Belly Sliders. One bite is all it takes to fall in love with these pork belly sliders. They’re filled with shredded cabbage and flavored with sriracha honey mayo.
- BBQ Pork Belly (In the Oven) Who says you need to slave in the kitchen for hours to get the most tender, sweet, and savory grilled pork belly? With this oven recipe, all you need is 5 ingredients and 55 minutes!
- Texas-Style Smoked Pork Belly. Give your belly a Texas flavor by using only salt and pepper! This Texas-style smoked pork belly may only call for a few ingredients, but that doesn’t mean it lacks in flavor.
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