CHINESE-STYLE BARBEQUED PORK BELLY | SAINSBURY'S RECIPES
Sticky Chinese-style pork belly or Char Sui, is one of the most popular Chinese/Cantonese dishes. The marinating time gives the meat a good depth of flavour and a lovely sweet and salty contrast really compliments the pork. Goes perfectly with some simple steamed rice.
Provided by Sainsbury's
Total Time 200 minutes
Prep Time 180 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later.
Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal.
When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade.
Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.
leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.
Nutrition Facts : Calories 1416 calories, FatContent 21.0 grams, SaturatedFatContent 7.0 grams, SugarContent 15.0 grams, SodiumContent 4500.0 milligrams salt, CarbohydrateContent 16.0 grams, FiberContent 0.6 grams, ProteinContent 24.8 grams
ROAST PORK BELLY RECIPE - BBC FOOD
The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. The skin is crisp and crunchy while the meat is soft and tender. Use our roast calculator to work out the exact pork belly cooking times and temperatures.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-5
Number Of Ingredients 9
Steps:
- Preheat the oven to 240C/220C (fan)/Gas 9..
- Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork.
- Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour.
- Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin.
- Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender.
- Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside.
- Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy.
More about "french pork belly recipes"
ROAST PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
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- Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy.
INSTANT POT PORK BELLY RECIPE (75% FASTER THAN TRADITIONAL!)
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- Sprinkle with a little more sea salt (Maldon is preferred).
ROASTED PORK BELLY RECIPE (JUICY & CRISPY) | KITCHN
From thekitchn.com
Total Time 9300S
Category Main dish, Dinner, Meat dish
Calories 964 cal per serving
- Roast until the pork is tender and has shrunk in size, about 2 hours. Increase the oven temperature to 450°F and continue to roast until the skin forms a deep golden-brown layer of crackling on top, 20 to 30 minutes. Transfer to a clean cutting board skin-side up and let rest for 10 minutes. Slice with a serrated knife.
HOW TO COOK PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp. Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.
HOW TO COOK PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp. Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.
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