'DONGPO' BRAISED PORK BELLY
An authentic Chinese recipe that makes the perfect sweet and sour sticky pork.
Provided by xingymingy
Time 1h20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Boil some water in a wok, enough to just cover the pork. Put the meat in whole, and simmer for 20 minutes. As soon as the time is up, lift the pork out of the wok and immerse into ice cold water; this will stop the meat from cooking any further. Cut the pork into large chunks.
- Heat one tablespoon of oil in a large deep saucepan. When it is hot, add the spring onion, ginger and star anise. Stir fry for about 2 minutes on high heat (be careful that they do not burn).
- Add the pork, and the rest of the ingredients for the sauce. Stir fry on high for 2 minutes, then turn down the heat to a simmer, and simmer for 40 minutes.
- Serve the pork, and pour the sauce from the pan over it. Decorate with curls of spring onion.
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
CHINESE BRAISED PORK BELLY
This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site).
Provided by Andrea Nguyen
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut pork into eight 2x3-inch pieces.
- Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
- Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
- Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
- Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
- Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 15.6 g, Cholesterol 41.2 mg, Fat 17 g, Fiber 0.6 g, Protein 15 g, SaturatedFat 5.2 g, Sodium 1284.5 mg, Sugar 10.3 g
BRAISED PORK BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)
Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.
Provided by KP Kwan
Categories Main
Time 1h45m
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
- After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
- Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
- Pan-fry the pork for two minutes until all the sides are sear and colored.
- Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
- Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
- Dish out and garnish with thinly sliced scallion. Serve.
Nutrition Facts : Calories 229 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1288 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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 World Cuisine Recipes Asian Chinese
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
CRISPY MUSTARD BRAISED PORK BELLY
Provided by Anne Burrell
Time P1DT7h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
- Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
- When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top.
BRAISED PORK BELLY - DONG PO MEAT
Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty
Provided by KP Kwan
Categories Main
Time 3h20m
Number Of Ingredients 7
Steps:
- Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
- Place the pork in a pot of hot water and blanch for three minutes. Remove.
- Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
- Tie the pork pieces with a kitchen string.
- Arrange the pork pieces skin down on top of the spring onions.
- Add the remaining ingredients in B into the clay pot.
- Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
- Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
- Transfer the pork pieces to a plate. Remove the strings.
- Drizzle the sauce over the pork. Serve.
Nutrition Facts : Calories 697 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 servings, Sodium 2010 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BRAISED PORK BELLY
I am mid-process on this recipe and i want to post it here for safe-keeping. I am trying it because most of the recipes i've seen are asian flavours. One of our favorite breakfast restaurants serves pork belly and so i wanted to try something more like that
Provided by LizzieLou
Categories Pork
Time P3DT3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- 1.Rubbing the belly - day one.
- 2.Coarsely grind these spices and toast them in a heavy skillet over medium-high heat. Trim the fat down to about ¾ inch on the outer layer, if necessary. Score the belly. Rub the spices all over the belly. Let it sit overnight in the refrigerator.
- 3.Brining the belly - day two.
- 4.Heat 2 quarts of water over medium high heat. Add the sugar, salt, and bay leaves. Stir and heat until the sugar and salt dissolves. Add the remaining 2 quarts of water. Place the rubbed belly into the ziploc, add the brine, seal it and let it rest in the refrigerator.
- 5.Braising the belly - day three.
- 6.Preheat the oven to 325°F.
- 7.Remove the belly from the refrigerator, pat it dry, and allow it to come to room temperature. Heat a large, heavy dutch oven over medium-high heat and brown the belly on both sides.
- 8.Add the chopped veg, the wine, and the stock or water. Bring the heat up on this and then cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the pork is incredibly tender.
- 9.Remove from the oven, take the pork, move it to another pan, and keep it covered. Remove the visible fat from the remaining pan juices by either skimming it off or pouring it through cheesecloth.
- 10.Return the juices to the pan, add wine and water or stock if necessary and reduce over medium-high until the consistency meets your needs. Taste for seasoning.
- 11.Serve the belly portions in a shallow bowl with the pan juices.
Nutrition Facts : Calories 85.1, Fat 0.4, SaturatedFat 0.1, Sodium 17000.9, Carbohydrate 16.8, Fiber 2, Sugar 11.5, Protein 0.9
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.
Provided by Judy
Categories Pork
Time 1h15m
Number Of Ingredients 7
Steps:
- Start by cutting your pork belly into 3/4-inch thick pieces.
- Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
- Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
- NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
- Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Nutrition Facts : Calories 443 kcal, Carbohydrate 4 g, Protein 9 g, Fat 52 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 411 mg, Sugar 3 g, ServingSize 1 serving
CHINESE BRAISED PORK BELLY (HONG SHAO ROU)
Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce!
Provided by Sierra Park
Categories Main Course
Time 3h
Number Of Ingredients 14
Steps:
- In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)
- Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)
- Cut the pork belly into cubes about 1.5 inches on each side
- In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process
- When all the sugar has melted and turned into a dark amber color, add the pork belly. Cook while flipping the pieces for a few minutes until almost every side of each piece is covered with the caramel. Be gentle so you don't break the pieces!
- Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then add the water with all the spices and aromatics. Braise the pork belly over medium-low heat for 2 hours, stirring once every 30 minutes
- After 2 hours, the pork should be fully tender. You can check by sticking a chopstick into the meat through the bottom. The chopstick should be able to easily pierce the entire piece. If you want it to be more tender, put the lid back on and keep braising until it reaches your desired tenderness
- Remove the lid and raise the heat to medium. Add the remaining 3.5 tablespoons of sugar and mix. Cook for about 20 minutes, until the sauce has reduced significantly and thickened up. Stir every few minutes to prevent the meat from burning. You'll know it's done when the sauce is thick enough to start sticking to the meat
- Remove the meat from the pot and then drizzle with some of the extra sauce. Serve hot with a side of rice and vegetables
Nutrition Facts :
SOY-BRAISED PORK BELLY
Make and share this Soy-Braised Pork Belly recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color.
- Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn.
- Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged.
- Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
- Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
BRAISED PORK BELLY
Steps:
- To prepare the pork belly, place an 11-inch sauté pan over high heat. Add the vegetable oil and heat until the oil just begins to smoke. Using tongs, carefully place the fatty side of the pork belly in the pan and cook until it turns golden brown, about 2 minutes. Turn the pork belly over and repeat on the other sides until nicely browned all over. Decrease the heat if the oil begins to smoke again.
- In a 4-quart saucepan, combine the seared pork belly, the cold water, sake, and smashed ginger, and place over high heat. Bring the liquid to a boil, then decrease the heat; simmer, uncovered, for 45 minutes.
- To make the braising liquid, combine all the ingredients in a 4-quart saucepan.
- Drain the pork belly and discard the liquid, then add the pork belly to the braising liquid in the saucepan. Bring to a boil, then reduce the heat to a simmer and cover. Braise for 1 1/2 hours, or until the pork belly is very tender.
- Transfer the pork belly and braising liquid to a container and refrigerate, uncovered, until cool, then cover and chill overnight.
- The next day, assemble a steamer on the stove top. You can use a perforated pan, steam basket, or bamboo steamer. Fill the bottom with water, cover, and set over high heat. Decrease the heat to medium once the water comes to a boil.
- To prepare the garnishes, discard the outer leaves of the iceberg lettuce. Place 3 large leaves in a bowl of cold water along with the cucumber slices. Set aside. (I like to soak cut vegetables in cold water for 10 minutes because it helps them retain their freshness and crispness.)
- To make the sauce, combine 1/2 cup of the chilled braising liquid and the hoisin sauce in a small saucepan and set over high heat. In a bowl, mix the water and cornstarch until smooth. When the sauce just begins to boil, whisk in the cornstarch and cook briefly, just until the sauce begins to thicken. Make sure that it doesn't thicken too much-the sauce should run in a steady stream when poured. Set aside.
- To make the mustard sauce, mix the mustard powder and water in a small bowl. Set aside.
- Remove the pork belly from the remaining braising liquid and cut into 8 slices, each 1/4 inch thick. (You'll have leftover pork belly after you cut these slices. See below for other uses.) Place the slices in a single layer side by side with the halved buns on a plate small enough to fit in the steamer (don't put the buns directly on the steamer because they will stick to it). If you have a large steamer you can do this in one batch, if your steamer is smaller, just steam the pork belly and buns in several batches. Set the plate in the steamer, cover, and cook for 3 to 4 minutes, or until soft and heated through.
- While the pork belly and buns are steaming, finish preparing the garnishes by draining the lettuce and cucumber and patting dry with a towel. Cut the lettuce into pieces the size of the steamed buns and stack in 4 small piles. Top each pile with 2 slices of cucumber.
- To serve, assemble a braised pork "sandwich" by placing the lettuce, cucumber, and 2 slices of pork belly on half of a bun. Drizzle the sauce over the meat and top with the other half of the bun. Serve the mustard on the side. Repeat for the remaining 3 buns.
- Ideas for Leftover Pork Belly
- Any leftover pork belly and remaining braising liquid can be frozen for up to 2 months. The braising liquid can be used in the Shoyu Ramen broth (page 24) and the pork belly can be used as a garnish for various ramens or for fried rice.
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.
THịT KHO TRứNG (BRAISED PORK BELLY AND EGGS)
Pork belly and eggs are braised in a sweet and savory broth until the pork belly is melt-in-your-mouth tender. Serve it over sticky rice to celebrate a special occasion or a for a meal shared with friends and family.
Provided by Uyen Luu
Categories Dinner
Time 2h45m
Yield 12
Number Of Ingredients 14
Steps:
- Cook the eggs: Bring a medium pot of water to boil over high heat. Gently add the chicken eggs with a slotted spoon and set the timer for five minutes. When the timer goes off, gently add the quail eggs. Set the timer for another four minutes. Remove the pot from the heat, and gently drain the water out. Run cold tap water over the eggs to help them cool. When they no longer feel warm to the touch, gently peel them, and set them aside in a bowl.
- Add coconut water: Pour the coconut water over the pork, bring to a gentle simmer on low heat with the lid on for 10 minutes. Occasionally, use a large spoon to skim off any scum that surfaces to the top.
Nutrition Facts : Calories 531 kcal, Carbohydrate 26 g, Cholesterol 365 mg, Fiber 2 g, Protein 34 g, SaturatedFat 13 g, Sodium 861 mg, Sugar 7 g, Fat 31 g, UnsaturatedFat 0 g
BRAISED PORK BELLY
Steps:
- Gather the dry rub ingredients and pork.
- In a small bowl, combine the salt, fennel seed, allspice, and black pepper until thoroughly mixed.
- Rub onto all sides of the pork belly.
- Place the belly in a nonreactive pan and top the meat with any remaining dry rub.
- Cover with plastic wrap and refrigerate overnight.
- Gather braising ingredients.
- In a large saucepan, heat the oil over medium heat.
- Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.
- Add the garlic and whole tomatoes and cook another 5 minutes.
- Add the wine and cook until evaporated.
- Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.
- Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan .
- Place the tomatoes around the pork.
- Pour the hot braising liquid over the pork belly.
- Cover with aluminum foil and place in the oven. Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)
- Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.
- Cut the belly into 4 portions.
- Add a little oil to a hot skillet and sauté for 2 minutes, fat-side down. Finish warming in the oven for 5 minutes, then serve.
Nutrition Facts : Calories 781 kcal, Carbohydrate 28 g, Cholesterol 150 mg, Fiber 5 g, Protein 48 g, SaturatedFat 15 g, Sodium 1504 mg, Sugar 12 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "braised pork belly food"
BRAISED PORK BELLY (HONG SHAO ROU ... - RED HOUSE SPICE
From redhousespice.com
5/5 (44)Calories 427 per servingCategory Main Course
- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
- Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
- Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
- The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.
MISO-BRAISED PORK BELLY RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Dinner
- Preheat the oven to 150C. Season the pork with salt and crushed spices and place it rind-side up in a baking dish. Scatter the bay leaves, onion and garlic over the pork. Add the orange juice and cover the dish tightly with aluminium foil. I also cover the pork belly with baking paper before covering the baking dish. Place it in the oven for four hours or until the pork is very tender. When ready, allow it to cool in its juices, then cover and refrigerate it for at least one night.
- Remove the pork from the dish, scrape off the seasonings, strain solids from braising liquid and set liquid aside. Cut pork into 12 equal cubes. Put the sugar in a small, heavy-bottomed saucepan over medium high heat to make a caramel sauce. Do not stir. When the sugar is dark amber, add 60 grams of butter and water.
- Stir until the bubbles subside and simmer for a minute. Remove from the heat. In a small saute pan, melt the remaining butter over medium-high heat, add the eschallot and garlic and cook until translucent. Add 120ml of the pork braising liquid, 60ml of caramel sauce, miso, red wine vinegar, soy and fish sauce. Bring to a simmer, cook for 30 seconds or so and remove from the heat.
- Coat the bottom of a non-stick frying pan with olive oil, place it over a medium-high heat and sear the pork belly pieces on all sides until golden. Add the miso glaze to the pork and coat well over medium heat, constantly turning. Reduce the sauce for one minute and serve immediately.
BEER-BRAISED PORK BELLY RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (39)Estimated Reading Time 2 minsServings 8
- Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form ½” diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.
- Heat oil in a large heavy pot over medium-high (if belly doesn’t fit, cut in half crosswise). Cook pork skin side down, turning once, until browned all over, 5–8 minutes per side (be careful, fat will splatter). Transfer to a plate.
- Pour off all but 2 Tbsp. drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1–2 hours more.
- Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475°; roast pork until skin is brown and very crisp, 25–35 minutes (the crispier, the better).
CHAIRMAN’S RED BRAISED PORK BELLY | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 1049 per serving
- Add 3 tablespoons of oil in wok and then place smashed rock sugar in. Continue frying over medium fire until the sugar melts and turns into amber.
- Prepare a pan and fry the pork rind until slightly browned. This helps to hold the shape and remove the odd taste. Then wash the pork rind well.
THIT KHO (VIETNAMESE BRAISED PORK BELLY) | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsCategory Pork Belly
- Make the Kho: In a small bowl, soak dried shrimp in 1/4 cup hot water for 10 minutes. Drain and mince; set aside.
- Heat a large heavy-bottomed pot over high heat until the pot is screaming hot, about 3 minutes. Add the pork belly in a single layer, cover, and turn the heat down to low. Cook until the pork is golden-brown and crisp, 10 to 15 minutes. Uncover the pot and stir the pork to release any pieces that are stuck to the bottom of the pan. Transfer the pork to a bowl with a slotted spoon, remove and transfer the pork into a mixing bowl, leaving only the rendered fat in the pot.
- Add the shallots and garlic to the reserved fat in the pot. Gently saute over low heat, stirring frequently, until shallot mixture is lightly golden-brown and toasted and aromatic, about 5 minutes.
- Add the sugar, fish sauce, minced dried shrimp, chiles, black pepper, and 1/4 cup water. Increase the heat to medium and cook, stirring often, until the mixture turns a deep caramel color, about 10 minutes.
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- In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.
- Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
- Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
- Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.
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- Heat up oil for deep frying in wok or pan. Oil is ready when a chopstick inserted into oil will bubble up around it.
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4.4/5 (41)Total Time 2 hrs 45 minsCategory Appetizer, Dinner, Lunch, Side DishCalories 780 per serving
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From wokandkin.com
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