BRAISED PORK BELLY SLOW COOKER RECIPES

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SLOW-COOKED RED BRAISED PORK BELLY RECIPE | ALLRECIPES



Slow-Cooked Red Braised Pork Belly Recipe | Allrecipes image

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     Chinese Recipes

Total Time 7 hours 37 minutes

Prep Time 20 minutes

Cook Time 7 hours 17 minutes

Yield 4 servings

Number Of Ingredients 12

1 ½ pounds pork belly, cut into bite-size pieces
¼ cup vegetable oil
3 tablespoons brown sugar
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
¼ cup light soy sauce
4 scallions, halved
4 slices fresh ginger
4 star anise pods
water to cover
½ (8 ounce) package vegetarian chicken substitute, diced
6 hard-boiled eggs, peeled

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, CarbohydrateContent 16.2 g, CholesterolContent 379.6 mg, FatContent 48.8 g, FiberContent 1.6 g, ProteinContent 38.3 g, SaturatedFatContent 12.8 g, SodiumContent 3036 mg, SugarContent 11.1 g

BRAISED PORK BELLY RECIPE | FOOD NETWORK



Braised Pork Belly Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 5 hours 15 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 12

1/2 cup olive oil
5 pounds pork belly, cut into 6-inch pieces 
1 can of your favorite beer 
1 bunch celery, chopped
2 large yellow onions, chopped 
2 medium carrots, chopped 
20 cloves garlic, chopped 
8 cups chicken stock or broth 
2 tablespoon Szechuan peppercorns 
10 sprigs fresh thyme 
2 bay leaves 
Salt 

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.

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