PORK BELLY BACON RECIPE RECIPES
INSTANT POT PORK BELLY RECIPE (75% FASTER THAN TRADITIONAL!)
Recipe for Instant Pot Pork Belly Recipe Original
Provided by Healing Gourmet
Categories Instant Pot Recipes Keto Recipes Paleo Recipes
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 100 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Rub the fatty side of the pork belly with the salt-spice mixture.
- Pour the broth and the sherry into the Instant Pot.
- Now place the pork belly in the instant pot, spice side up.
- Close and lock the lid. Set the pressure to HIGH and the time to 80 minutes.
- A few minutes before the time is up, preheat your oven to 400 F. Place a couple tablespoons of duck fat in a cast iron pan. Transfer the pan to the oven to get nice and hot.
- When the time is up, use two spatulas to lift the cooked pork belly out of the Instant Pot. It will be very tender and may fall apart if you use tongs. Remove any large bits of garlic or spice and place the pork belly fat side down in the preheated cast iron pan.
- If your pork belly has curled, top it with another cast iron pan to weigh it down. Then pop into the preheated oven for 20 minutes, or to your desired crispness.
- Allow to cool slightly, then gently transfer to a cutting board.
- Using a sharp chef’s knife, cut into cubes.
- Sprinkle with a little more sea salt (Maldon is preferred).
CRACKLINS (DEEP-FRIED PORK BELLY) RECIPE | ALLRECIPES
Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.
Provided by Lori L Dixon
Categories Pork Appetizers
Total Time 11 minutes
Prep Time 5 minutes
Cook Time 6 minutes
Yield 8 servings
Number Of Ingredients 2
Steps:
- Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
- Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
- Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
Nutrition Facts : Calories 488.2 calories, CholesterolContent 40.8 mg, FatContent 52.1 g, ProteinContent 5.3 g, SaturatedFatContent 13.8 g, SodiumContent 18.1 mg
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CRACKLINS (DEEP-FRIED PORK BELLY) RECIPE | ALLRECIPES
Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.
From allrecipes.com
Total Time 11 minutes
Category Pork Appetizers
Calories 488.2 calories per serving
From allrecipes.com
Total Time 11 minutes
Category Pork Appetizers
Calories 488.2 calories per serving
- Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
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PORK BELLY CRACKLINGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine southern
Reviews 5
Total Time 1 hours
Cuisine southern
- Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.
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SOUS VIDE PORK BELLY RECIPE | BON APPéTIT
This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen.
From bonappetit.com
Reviews 3.5
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Reviews 3.5
- Do Ahead: Pork can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.
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HOME-CURED PORK BELLY RECIPE - NYT COOKING
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book “Cooking by Hand.” No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you’ll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
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Reviews 4
Total Time 30 minutes
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Calories 443 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad.
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SOUS VIDE PORK BELLY RECIPE | BON APPéTIT
This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen.
From bonappetit.com
Reviews 3.5
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Reviews 3.5
- Do Ahead: Pork can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.
See details
HOME-CURED PORK BELLY RECIPE - NYT COOKING
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book “Cooking by Hand.” No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you’ll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad.
See details
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Category main-dish
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