Sweet Soy Ginger Glazed Pork Belly With Bamboo Rice And Cucumber Kimchi Recipes

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!

Steps:

• For the pork: Preheat the oven to 325 degrees F.
• Rub the brown sugar, salt and pepper all over the pork. Place on a baking sheet, cover with a layer of parchment and then seal over the top with aluminum foil. Roast for 3 hours.
• For the soy-da glaze: In a small saucepan, simmer the orange soda, soy sauce, crushed red pepper and garlic until reduced by half. Set aside.
• Remove the pork from the oven, uncover and drain any liquid fat. Brush the soy-da glaze all over the pork and continue to roast, re-glazing every 30 minutes, until the pork is well browned, fork-tender and the meat pulls away from the bone (and registers 200 degrees F on an instant-read thermometer), 1 to 2 more hours. Transfer the pork to a large dish and let rest 20 minutes before pulling.
• For even more crispiness, pull the meat, mix with the remaining glaze and broil on a baking sheet until extra crispy, 3 to 5 minutes!

Steps:

• Put the mui choy in a large bowl and add at least 8 cups of cold water. Refrigerate and soak until hydrated, 4 to 8 hours.
• Lift out the mui choy into a small bowl, leaving the water and any grit behind. Rinse out the large bowl and add the drained mui choy and more water. Swish the mui choi and drain. Repeat until there is no grit at the bottom of the large bowl, 2 to 3 times more.
• Shingle the pork belly slices in a single layer in a programmable locking 10-cup rice cooker (not a steamer-style cooker; see Special equipment). Top with the ginger and star anise.
• Mix the chicken broth, light soy sauce, Chinese cooking wine, dark soy sauce, sugar, fish sauce and Chinese red fermented bean curd in a medium bowl until the sugar dissolves and the red fermented bean curd breaks into small pieces. Pour the mixture over the pork belly.
• Squeeze out any water from the mui choy and place in a small bowl. Add the vegetable oil, garlic and 1/2 teaspoon salt. Toss together, then sprinkle the mui choy over the pork belly. Close the lid and set to cook on white rice/sushi rice mode until the pork belly is cooked through, 1 hour.
• Using a large rubber spatula, carefully transfer the pork belly and mui choy to a large plate. Pour the cooking liquid into a liquid measuring cup and add enough cold water to measure 1 1/2 cups.
• Rinse and drain the jasmine rice until the water runs almost clear. Add the rice and reserved cooking liquid to the rice cooker. Place the pork belly on top, followed by the mui choy, then the napa cabbage. Close the lid and cook on white rice/sushi rice mode until the rice is cooked and the pork belly is tender, about 50 minutes (see Cook's Note).
• Serve the pork belly, mui choy, rice and cabbage sprinkled with scallions if using.

Steps:

• Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
• Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
• Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
• Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.

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.

Steps:

• In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
• Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
• Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
• Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.