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
PORK BELLY ADOBO RECIPE - FOOD NETWORK
I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Total Time 4 hours 25 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
More about "pork belly marinade recipes"
STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMA…
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Main course
Calories 803 calories per serving
- Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).
PORK BELLY ADOBO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 4 hours 25 minutes
Category main-dish
Cuisine asian
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMA…
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Main course
Calories 803 calories per serving
- Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).
BOURBON-GLAZED PORK BELLY CHUNKS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 45 minutes
Category Buffet, Starter
Cuisine American
Calories 273 calories per serving
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
BOURBON-GLAZED PORK BELLY CHUNKS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 45 minutes
Category Buffet, Starter
Cuisine American
Calories 273 calories per serving
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
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