BRAISED KOREAN PORK
This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.
Provided by PotatoLovingSisters
Categories Pork
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
- In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
- For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
- Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.
Nutrition Facts : Calories 792, Fat 55.8, SaturatedFat 19.1, Cholesterol 214.7, Sodium 2099.4, Carbohydrate 17.1, Fiber 2.5, Sugar 10.6, Protein 52.9
ASIAN BRAISED PORK SHOULDER
Steps:
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Provided by Kay Chun
Categories dinner, grains and rice, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
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.
KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY
Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!
Provided by Jasmine Pak
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
- Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
- Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
- Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
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