SOY BRAISED PORK BELLY RECIPES
SOY-BRAISED PORK BELLY - DELICIOUS. MAGAZINE
”This simple yet punchy dish, using what I believe to be the best part of the piggy, requires little effort to deliver big results. It’s also delicious crisped up in a pan or served cold and thinly sliced in a salad.” – Matt Tebutt Or, opt for more classic flavours with this slow-roast pork belly with sherry gravy and mint relish.
Provided by delicious. magazine
Total Time 2 hours 55 minutes
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Yield Serves 4-6
Number Of Ingredients 20
Steps:
- Put all the marinade ingredients, except the oil, in a pestle and mortar and crush to a paste. Add oil to loosen the mixture, then massage it into the meat. Cover and chill for 6-12 hours.
- Put the soy sauce, orange juice, spices and sherry in a large saucepan or casserole with a tight-fitting lid. Stir in 1.75 litres<span class="s2 cold water, then bring up to a simmer. Remove the meat from the marinade and lower into the stock. Simmer gently, covered, for 2½-3 hours until the meat is tender and the bones slide out easily. Set aside to cool with the meat still in its stock. Skim off any fat that rises to the top (see tip).
- Transfer the meat to a chopping board (keep the stock but discard the flavourings). Cut the pork into 5cm cubes (discard the bones) and return to the pan – see Make Ahead.
- Put the stock pan back on the heat and bring back up to a simmer. Cook for a few minutes to reheat the pork, then lift out the meat, set aside on a board and keep warm under foil. Add the cabbage and pak choi to the stock and cook for 2-3 minutes until tender. Remove the pan from the heat, then swirl in butter to taste.
- Divide the veg among 4 bowls, add a ladleful of stock to each, then top with pieces of the pork. Serve with steamed or fried rice, garnished with sliced spring onions, with English mustard on the side.
Nutrition Facts : Calories 644kcals, FatContent 38.3g (13.5g saturated), ProteinContent 53g, CarbohydrateContent 14.5g (11.2g sugars), FiberContent 3.1g
SOY-BRAISED PORK BELLY RECIPE - CHINESE.FOOD.COM
Make and share this Soy-Braised Pork Belly recipe from Food.com.
Total Time 4 hours 25 minutes
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color.
- Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn.
- Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged.
- Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
- Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
Nutrition Facts : Calories 454.6, FatContent 44.6, SaturatedFatContent 15.2, CholesterolContent 54.4, SodiumContent 941.1, CarbohydrateContent 5.2, FiberContent 0.1, SugarContent 4.3, ProteinContent 7.8
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