PORK BELLY VEGETABLES RECIPES

Name: Crispy Pork Belly and Vegetables Stir Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 onion; 4 cloves garlic; 1 small cauliflower; 1 carrot; 1 bell pepper; bunch yard-long beans (about 100 to 150 grams); 1/2 cup bone broth; 1 teaspoon tapioca ((or corn or potato) starch); 1 tablespoon rice wine; 1 tablespoon oyster sauce; 1 teaspoon soy sauce; 1/4 teaspoon five-spice powder; 1/2 teaspoon sesame seed oil; 2 tablespoons cooking oil; salt; pepper; 2 cups chopped roast pork belly ((see instructions))

CRISPY PORK BELLY AND VEGETABLES STIR FRY

Crispy Pork Belly and Vegetables Stir Fry image

Provided by Connie Veneracion

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 onion
4 cloves garlic
1 small cauliflower
1 carrot
1 bell pepper
bunch yard-long beans (about 100 to 150 grams)
1/2 cup bone broth
1 teaspoon tapioca ((or corn or potato) starch)
1 tablespoon rice wine
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/4 teaspoon five-spice powder
1/2 teaspoon sesame seed oil
2 tablespoons cooking oil
salt
pepper
2 cups chopped roast pork belly ((see instructions))

Steps:

Before doing anything, read stir frying basics.
Peel and thinly slice the onion.
Crush, peel and mince the garlic.
Cut the cauliflower into bite-size florets.
Peel the carrot and cut into thin discs (or half-discs if the carrot is rather large).
Deseed and dice the bell pepper (see how).
String the beans. Cut into two-inch lengths.
Mix together the broth, starch, rice wine, oyster sauce, soy sauce, five-spice powder and sesame seed oil.
Heat the cooking oil in a wok or thick-bottomed frying pan.
Saute the onion and garlic until fragrant.
Add the cauliflower, carrot, bell pepper and string beans. Sprinkle with salt, pepper and a little sugar. Stir fry for about a minute.
Pour the broth-starch solution into the vegetables. Continue stir frying until the sauce thickens and coats every piece of vegetable. Taste. Adjust the seasonings, as needed.
Add the chopped crispy pork belly to the pan. Stir fry for another 10 to 15 seconds just until the meat is heated through.
Serve the crispy pork belly and vegetables stir fry at once.

FRIED PORK BELLY WITH PICKLED VEGETABLES RECIPE - ABRAHAM ...

Fried Pork Belly with Pickled Vegetables Recipe - Abraham ... image

This fun take on antipasti from Fat Rice chef Abraham Conlon pairs plenty of crisp, spicy pickled vegetables with meaty bites of pork belly and briny olives. It’s a great starter for a party—serve it with lots of crusty bread.Slideshow: More Pickled Vegetables

Provided by Abraham Conlon

Categories Tapas

Total Time 3 hours 15 minutes

Yield 8

Number Of Ingredients 20

Ingredients

1/2 pounds cauliflower, cored and cut into bite-size florets
2 to 3 medium carrots, thinly sliced (1 cup)
1/2 English cucumber, halved lengthwise and sliced 1/4 inch thick
2 ounces green beans, cut into 1-inch lengths (1 cup)
2 shallots, quartered lengthwise
5 garlic cloves, crushed
Kosher salt
1 cup Datu Puti (see Note) or unseasoned rice vinegar
1/4 cup sugar
5 small dried hot chiles
2 bay leaves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 1/2 pounds meaty pork belly, skin and some fat trimmed, cut into 1-inch cubes
Kosher salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 cup Portuguese white wine, such as Vinho Verde
1 1/2 tablespoons Dijon mustard
1/2 cup mixed olives, preferably Portuguese

Steps:

make the pickles
make the pork

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