SWEET AND SPICY GLAZED PORK CUBES
This recipe is from the American Heart Association. It is really good with Calypso Rice. DH and DD really love it. I get lots of requests for this recipe.
Provided by Judedeva
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat vegetable oil over medium heat.
- Brown pork cubes for 6 to 8 minutes stirring occasionally.
- Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
- Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
- Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
- Serve warm.
Nutrition Facts : Calories 255.2, Fat 14.9, SaturatedFat 5, Cholesterol 71.4, Sodium 131.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4, Protein 22.9
SWEET-AND-SPICY GLAZED PORK BELLY
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
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!
EASY SWEET AND SOUR PORK BELLY
Rich and meaty pork belly is cooked low and slow for amazing taste and texture and served with a sweet, sour, and salty glaze. Serve on top of noodles or yellow rice. Drizzle with more glaze and garnish with scallions.
Provided by Chef John
Categories Meat and Poultry Pork
Time 12h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
- Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
- Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
- Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
- Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
- Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
- Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side. Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
- Remove from the heat and serve.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 11.3 g, Cholesterol 81.7 mg, Fat 60.2 g, Fiber 0.2 g, Protein 11 g, SaturatedFat 21.9 g, Sodium 839.7 mg
SWEET-AND-SPICY GLAZED PORK BELLY
Number Of Ingredients 10
Steps:
- Combine in a medium bowl cumin, chile powder, black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
SWEET GLAZED PORK ROAST
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Provided by Kellie2
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.
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