MARINADE FOR PORK BELLY SLICES RECIPES

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PORK BELLY SLICES RECIPE | BBC GOOD FOOD



Pork belly slices recipe | BBC Good Food image

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

Provided by Elena Silcock

Categories     Dinner, Main course

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 1 hours 35 minutes

Yield 4

Number Of Ingredients 8

500g pork belly slices
4 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp light brown sugar
1 tbsp cider vinegar
1 tbsp dark soy sauce
1 tsp English mustard
1 clove garlic, crushed

Steps:

  • Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
  • Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

Nutrition Facts : Calories 304 calories, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.3 milligram of sodium

CHINESE STYLE GLAZED PORK BELLY - FOOD VIDEOS AND RECIPES



Chinese Style Glazed Pork Belly - Food videos and recipes image

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Provided by Alvin Zhou

Total Time 1 hours

Cook Time 1 hours

Yield 2 servings

Number Of Ingredients 12

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

Steps:

  • Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
  • Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
  • Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
  • Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
  • Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
  • Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
  • Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
  • Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
  • Serve immediately over a bowl of rice and sprinkle with sliced green onions.
  • Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
  • Enjoy!

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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. 
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    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. 

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    leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde. 

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