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!
CITRUS-GLAZED PORK WITH FARRO
We baked our pork tenderloin with warm spices, like ground cumin and paprika, and oranges so it can absorb additional flavors while it cooks in the oven. This pairs perfectly with the hearty nuttiness of farro and gets rounded out by the sweet-tart pop of pomegranate seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
- Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.
Nutrition Facts : Calories 440 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 638 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 32 grams, Sugar 16 grams
CITRUS GLAZED PORK BELLY
Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top -- tasty though it is! The broth leftover in the roasting pan is great the next day for soups.
Provided by Sackville
Categories Pork
Time 4h45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven setting to broil.
- Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
- Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
- Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
- Reduce the oven temperature to 300°F.
- Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
- Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
- While the pork is braising, prepare the glaze.
- Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
- Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
- Remove the pan from the oven and let the pork cool slightly in the braising liquid.
- Adjust oven setting to broil.
- Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
- Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
- Drizzle pork belly generously with any remaining glaze and serve immediately.
Nutrition Facts : Calories 2043.8, Fat 192.9, SaturatedFat 70.3, Cholesterol 261.7, Sodium 117.6, Carbohydrate 40.3, Fiber 0.2, Sugar 38.3, Protein 34.6
CITRUS GLAZED PORK LOIN
Provided by Food Network
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
- For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.
CITRUS-GLAZED PORK CHOPS
Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.
PORK CHOPS WITH CITRUS GLAZE
"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.
Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.
CRISP PORK BELLY WITH A SPICY CITRUS SAUCE
Make and share this Crisp Pork Belly With a Spicy Citrus Sauce recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the pork belly: Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub the sea salt into the pork skin and set aside for 30 minutes.
- Preheat the oven to 220°C Wipe the salt off the pork skin with kitchen paper and dry well. Put the pork belly in a metal roasting pan, large enough to fit it and season with salt and pepper.
- Roast for 30 minutes. Reduce temperature to 190C and roast for another 2 hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully turn the pork over, brush generously with sauce and roast for another 20-30 minutes, or until the skin is crisp.
- Remove the pork from the oven, cover loosely with foil and set aside to rest for 15 minutes. Slice the pork and drizzle with whatever Spicy Citrus Sauce is left, as desired.
- Spicy Citrus Sauce: Put all the Sauce ingredients into a mini-processor and zap them together to finely chop garlic. Pour into a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for about 10, or until syrupy. Season to taste.
Nutrition Facts : Calories 1831, Fat 177.2, SaturatedFat 64.6, Cholesterol 241.2, Sodium 3167.6, Carbohydrate 23.3, Fiber 0.4, Sugar 19.9, Protein 33.7
More about "citrus glazed pork belly food"
EMERIL'S CITRUS GLAZED PORK BELLY - FOODGASM RECIPES
From foodgasmrecipes.com
CITRUS-GLAZED PORK CHOPS - TASTY KITCHEN
From tastykitchen.com
CITRUS-GLAZED PORK BELLY - WITH THIS RECIPE, PIGS REALLY DO FLY ...
From pinterest.co.uk
CITRUS GLAZED PORK BELLY RECIPE - FOOD NEWS
From foodnewsnews.com
PORK BELLY CONFIT WITH CITRUS GLAZE – FRENCH COUNTRY STYLE
From denverpost.com
CITRUS-GLAZED PORK RECIPE | MYRECIPES
From myrecipes.com
CITRUS-GLAZED PORK CHOPS RECIPE
From crecipe.com
SLOW ROASTED PORK BELLY WITH A SPICY CITRUS GLAZE
From barerootgirl.com
WHAT WINE GOES WITH CITRUS GLAZED PORK BELLY RECIPE FOODCOM
From delipair.com
GLAZE FOR PORK BELLY RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
KITCHEN AND CRAFT ADVENTURES: CITRUS GLAZED PORK BELLY
From kitchenandcraftadventures.blogspot.com
CITRUS GLAZED PORK LOIN RECIPE
From crecipe.com
EMERIL’S CITRUS GLAZED PORK BELLY – JUSTALITTLEBITE
From justalittlebite.com
CITRUS GLAZED PORK BELLY - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
FLORIDA CITRUS CURED PORK BELLY WITH MAPLE BOURBON GLAZE AND …
From floridacitrus.ca
CANDIED PORK BELLY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HONEY GLAZED CRISPY PORK BELLY - KEVIN IS COOKING
From keviniscooking.com
CITRUS GLAZED PORK BELLY
From pinterest.com
BBQ PORK BELLY SLIDERS | FLORIDA GRAPEFRUIT
From floridacitrus.ca
CITRUS GLAZED PORK TENDERLOIN - ZAGLEFT
From zagleft.com
FLORIDA CITRUS CURED PORK BELLY WITH MAPLE BOURBON GLAZE AND …
From floridacitrus.org
CITRUS GLAZED PORK BELLY RECIPE - FOOD.COM
From pinterest.com
CITRUS AND CHILLI PORK BELLY WITH ROASTED VEGETABLES - FOOD24
From food24.com
CITRUS GLAZED PORK BELLY RECIPE - WEBETUTORIAL
From webetutorial.com
CITRUS PORK TENDERLOIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GLAZED PORK BELLY RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CITRUS GLAZED PORK BELLY - PLAIN.RECIPES
From plain.recipes
CITRUS GLAZED PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CITRUS GLAZED PORK CHOPS - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
BEST OUR MOST POPULAR PORK RECIPES RECIPES, NEWS, TIPS AND HOW …
From foodnetwork.ca
CITRUS ROASTED PORK BELLY RECIPE - MANNINGS HEATH
From manningsheath.com
10 BEST GLAZED PORK BELLY RECIPES | YUMMLY
From yummly.com
HONEY CITRUS GLAZED PORK TENDERLOIN — SASK PORK
From saskpork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love