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 BAO
Provided by Food Network
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the pork belly: Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.
- Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.
- For the sauce: In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.
- Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.
- Remove the pork from the steamer and transfer all of the juices from the pork into a small wok or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.
- In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.
- Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, Quick Cucumber and Shallot Pickle, scallions and fresh cilantro.
- Put the cucumbers and shallots in a medium bowl.
- In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.
EMERIL'S NEW ORLEANS' ASIAN-STYLE BRAISED PORK BELLY
Steps:
- Place each portion of pork belly in a 1-gallon re-sealable plastic bag. In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well. Divide the mixture between the 2 plastic bags and seal them. Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours.
- Preheat the oven to 325 degrees F.
- Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over and roast for another 1 1/2 hours. Remove from the oven and place on a counter top, or cooling rack to cool. Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
- Remove the pork from the refrigerator and uncover. Carefully remove any congealed fat that rests on top of the cooking liquid. Using a sharp knife, score the fat layer of the pork in a cross hatch pattern.
- Preheat the oven to 400 degrees F.
- Add the remaining cup of chicken stock to the pan and place in the oven. Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes.
- Remove from the oven and divide into 6 even portions. Place the frisee in a large bowl and toss with the rice wine vinegar. Season lightly with salt and pepper.
- To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce over the pork and serve immediately.
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.
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
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
More about "braised pork belly recipes"
BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE …
From tasteasianfood.com
Reviews 5Calories 229 per servingCategory Main
- Use pork belly (not other cuts) Pork belly is excellent for braising because it is tender and has the melt in the mouth texture after braising, resulting from the melting of fat interlaced between the lean meat.
- Blanch the pork belly. Bring a pot of water to boil. Cut half an inch of ginger into slices. You don’t need to peel the ginger skin because the purpose is to flavor the water, in which the ginger will be discarded.
- Prepare the oil and sugar mixture to caramelize the pork. Add a tablespoon of cooking oil and sugar into a nonstick pan. You may need slightly more oil if you use a regular pan.
- The seasonings required for the braised pork. The seasonings required for this recipe are generally available in any typical Chinese kitchen pantry. Soy sauce.
- Simmer the pork until tender. Once you have everything in place, let’s start braising the pork. Transfer the pork pieces to a small pot. Used the reserved blanching liquid to deglaze the pan, and transfer the liquid into the pot.
BRAISED PORK BELLY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (4.5K)Servings 4Cuisine ChineseTotal Time 2 hrs 10 mins
BUTA NO KAKUNI (JAPANESE BRAISED PORK BELLY) RECIPE - THE …
From thespruceeats.com
BRAISED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 40Calories 781 per servingCategory Dinner, Entree
BRAISED PORK WITH TARO RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉) - RED HOUSE SPICE
From redhousespice.com
RED BRAISED PORK BELLY RECIPE #SHORTS "CICI LI - ASIAN HOME …
From youtube.com
CHAIRMAN MAO'S RED BRAISED PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE BRAISED PORK BELLY (HONG SHAO ROU) RECIPE - THE MINI CHEF
From theminichef.com
SAUCY BRAISED PORK BELLY - SOBEYS INC.
From sobeys.com
BRAISED PORK BELLY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED PORK BELLY WITH PICKLED RADISHES RECIPE - GAIL SIMMONS
From foodandwine.com
VIDEO: EASY RECIPE FOR OKINAWA'S TASTY BRAISED PORK BELLY
From okinawa.stripes.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
From thewoksoflife.com
RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPéTIT
From bonappetit.com
BRAISED PORK BELLY IN SOY SAUCE - RASA MALAYSIA
From rasamalaysia.com
BRAISED PORK BELLY RECIPE - CHINESE STYLE (DONG PO ROU)
From tasteasianfood.com
27 EASY AND TASTY PORK BELLY THAI RECIPES BY HOME COOKS
From cookpad.com
You'll also love