CANDIED PORK BELLY RECIPES
CANDIED PORK BELLY RECIPE - FARM 2 COUNTER | FARM 2 COUNTER
Pork belly is melt in your mouth delicious. Low and slow with a wonderful marinade will ensure your success. You can substitute soy sauce for kosher salt and brown sugar for honey if you desire. After cooking, you can cool in fridge then reheat for easy cutting. ~Chef Austin Merath
Prep Time 30 minutes
Cook Time P
Yield 2
Number Of Ingredients 7
Steps:
- Step 1Marinate the pork belly. In a ziplock bag, add honey, soy sauce, and pepper. Mix together and add the pork belly. Let sit in the fridge overnight (24 hours). Step 2In a small casserole dish, line it with tin foil. Step 3Slice onion into rings. Slice apples into 1/2” thick wedges. Place Onions on the bottom of pan. Step 4Remove pork belly from bag. Place pork on to onions skin side up. Line apples around the pork belly. Step 5Bake at 225F oven for 5-6 hours, untill pork is fork tender. Remove from oven and cool for 20 minutes. Slice pork into 1” Cubes. Sprinkle with sugar. Set oven to broil and broil tops of pork belly just until sugar melts. Serve hot!
CITRUS GLAZED PORK BELLY RECIPE - FOOD.COM
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.
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
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, FatContent 192.9, SaturatedFatContent 70.3, CholesterolContent 261.7, SodiumContent 117.6, CarbohydrateContent 40.3, FiberContent 0.2, SugarContent 38.3, ProteinContent 34.6
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