TWICE COOKED PORK BELLY RECIPE RECIPES

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TWICE-COOKED PORK BELLY WITH CIDER SAUCE RECIPE | BBC GOOD ...



Twice-cooked pork belly with cider sauce recipe | BBC Good ... image

This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 8

2kg piece boneless and skinless pork belly (ask your butcher to keep the skin for the crackling potato cake, see 'Goes well with')
2 tbsp fennel seeds
5 dried bay leaves
25g butter
2 onions , roughly chopped
3 carrots , roughly chopped
400ml cider
1 tbsp vegetable oil

Steps:

  • The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher’s string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
  • Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
  • When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
  • On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.

Nutrition Facts : Calories 536 calories, FatContent 37 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.4 milligram of sodium

CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE



Chinese Pork Belly Recipe - olivemagazine image

This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice

Provided by OLIVEMAGAZINE.COM

Categories     One pots

Total Time 3 hours 45 minutes

Number Of Ingredients 15

pork belly 1.5kg, skin removed and cut into big 5cm chunks
groundnut oil 1 tbsp
light soft brown sugar 3 tbsp
garlic 3 cloves, crushed
ginger a walnut-sized piece, peeled and grated
spring onions 4, chopped
star anise 2
cinnamon 1 stick, broken
shaoxing wine 4 tbsp
light soy sauce 2 tbsp
dark soy sauce 2 tbsp
light chicken stock
spring greens to serve
leafy greens to serve
steamed rice to serve

Steps:

  • Heat a pan of water until boiling. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
  • Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
  • Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
  • Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.

Nutrition Facts : Calories 550 calories, FatContent 36 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 0 gram fibre, ProteinContent 42 grams protein, SodiumContent 1000 milligrams of sodium

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