Braised Pork Belly With Borlotti Beans Recipes

BRAISED PORK BELLY WITH BORLOTTI BEANS

Steps:

• Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
• Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

BRAISED PORK BELLY

Steps:

• Gather the dry rub ingredients and pork.
• In a small bowl, combine the salt, fennel seed, allspice, and black pepper until thoroughly mixed.
• Rub onto all sides of the pork belly.
• Place the belly in a nonreactive pan and top the meat with any remaining dry rub.
• Cover with plastic wrap and refrigerate overnight.
• Gather braising ingredients.
• In a large saucepan, heat the oil over medium heat.
• Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.
• Add the garlic and whole tomatoes and cook another 5 minutes.
• Add the wine and cook until evaporated.
• Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.
• Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan .
• Place the tomatoes around the pork.
• Pour the hot braising liquid over the pork belly.
• Cover with aluminum foil and place in the oven. Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)
• Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.
• Cut the belly into 4 portions.
• Add a little oil to a hot skillet and sauté for 2 minutes, fat-side down. Finish warming in the oven for 5 minutes, then serve.

SLOW-COOKED RED BRAISED PORK BELLY

Steps:

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

RICE COOKER PORK BELLY WITH MUI CHOY

Steps:

• Put the mui choy in a large bowl and add at least 8 cups of cold water. Refrigerate and soak until hydrated, 4 to 8 hours.
• Lift out the mui choy into a small bowl, leaving the water and any grit behind. Rinse out the large bowl and add the drained mui choy and more water. Swish the mui choi and drain. Repeat until there is no grit at the bottom of the large bowl, 2 to 3 times more.
• Shingle the pork belly slices in a single layer in a programmable locking 10-cup rice cooker (not a steamer-style cooker; see Special equipment). Top with the ginger and star anise.
• Mix the chicken broth, light soy sauce, Chinese cooking wine, dark soy sauce, sugar, fish sauce and Chinese red fermented bean curd in a medium bowl until the sugar dissolves and the red fermented bean curd breaks into small pieces. Pour the mixture over the pork belly.
• Squeeze out any water from the mui choy and place in a small bowl. Add the vegetable oil, garlic and 1/2 teaspoon salt. Toss together, then sprinkle the mui choy over the pork belly. Close the lid and set to cook on white rice/sushi rice mode until the pork belly is cooked through, 1 hour.
• Using a large rubber spatula, carefully transfer the pork belly and mui choy to a large plate. Pour the cooking liquid into a liquid measuring cup and add enough cold water to measure 1 1/2 cups.
• Rinse and drain the jasmine rice until the water runs almost clear. Add the rice and reserved cooking liquid to the rice cooker. Place the pork belly on top, followed by the mui choy, then the napa cabbage. Close the lid and cook on white rice/sushi rice mode until the rice is cooked and the pork belly is tender, about 50 minutes (see Cook's Note).
• Serve the pork belly, mui choy, rice and cabbage sprinkled with scallions if using.

BRAISED PORK BELLY

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
• Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
• Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
• Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
• Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.

BRAISED PORK BELLY IN PRESERVED SOYA BEANS

Steps:

• Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil.
• Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish.
• Tips: If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons.

BRAISED PORK BELLY

Steps:

• 1.Rubbing the belly - day one.
• 2.Coarsely grind these spices and toast them in a heavy skillet over medium-high heat. Trim the fat down to about ¾ inch on the outer layer, if necessary. Score the belly. Rub the spices all over the belly. Let it sit overnight in the refrigerator.
• 3.Brining the belly - day two.
• 4.Heat 2 quarts of water over medium high heat. Add the sugar, salt, and bay leaves. Stir and heat until the sugar and salt dissolves. Add the remaining 2 quarts of water. Place the rubbed belly into the ziploc, add the brine, seal it and let it rest in the refrigerator.
• 5.Braising the belly - day three.
• 6.Preheat the oven to 325°F.
• 7.Remove the belly from the refrigerator, pat it dry, and allow it to come to room temperature. Heat a large, heavy dutch oven over medium-high heat and brown the belly on both sides.
• 8.Add the chopped veg, the wine, and the stock or water. Bring the heat up on this and then cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the pork is incredibly tender.
• 9.Remove from the oven, take the pork, move it to another pan, and keep it covered. Remove the visible fat from the remaining pan juices by either skimming it off or pouring it through cheesecloth.
• 10.Return the juices to the pan, add wine and water or stock if necessary and reduce over medium-high until the consistency meets your needs. Taste for seasoning.
• 11.Serve the belly portions in a shallow bowl with the pan juices.

BEER-BRAISED PORK BELLY

Steps:

• Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2" diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.
• Heat oil in a large heavy pot over medium-high (if belly doesn't fit, cut in half crosswise). Cook pork, skin side down, turning once, until browned all over, 5-8 minutes per side (be careful, fat will splatter). Transfer to a plate.
• Pour off all but 2 tablespoon drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1-2 hours.
• Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475°; roast pork until skin is brown and very crisp, 25-35 minutes (the crispier, the better).
• Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25-35 minutes.
• Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper.
• Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish.

BRAISED PORK BELLY

Steps:

• To prepare the pork belly, place an 11-inch sauté pan over high heat. Add the vegetable oil and heat until the oil just begins to smoke. Using tongs, carefully place the fatty side of the pork belly in the pan and cook until it turns golden brown, about 2 minutes. Turn the pork belly over and repeat on the other sides until nicely browned all over. Decrease the heat if the oil begins to smoke again.
• In a 4-quart saucepan, combine the seared pork belly, the cold water, sake, and smashed ginger, and place over high heat. Bring the liquid to a boil, then decrease the heat; simmer, uncovered, for 45 minutes.
• To make the braising liquid, combine all the ingredients in a 4-quart saucepan.
• Drain the pork belly and discard the liquid, then add the pork belly to the braising liquid in the saucepan. Bring to a boil, then reduce the heat to a simmer and cover. Braise for 1 1/2 hours, or until the pork belly is very tender.
• Transfer the pork belly and braising liquid to a container and refrigerate, uncovered, until cool, then cover and chill overnight.
• The next day, assemble a steamer on the stove top. You can use a perforated pan, steam basket, or bamboo steamer. Fill the bottom with water, cover, and set over high heat. Decrease the heat to medium once the water comes to a boil.
• To prepare the garnishes, discard the outer leaves of the iceberg lettuce. Place 3 large leaves in a bowl of cold water along with the cucumber slices. Set aside. (I like to soak cut vegetables in cold water for 10 minutes because it helps them retain their freshness and crispness.)
• To make the sauce, combine 1/2 cup of the chilled braising liquid and the hoisin sauce in a small saucepan and set over high heat. In a bowl, mix the water and cornstarch until smooth. When the sauce just begins to boil, whisk in the cornstarch and cook briefly, just until the sauce begins to thicken. Make sure that it doesn't thicken too much-the sauce should run in a steady stream when poured. Set aside.
• To make the mustard sauce, mix the mustard powder and water in a small bowl. Set aside.
• Remove the pork belly from the remaining braising liquid and cut into 8 slices, each 1/4 inch thick. (You'll have leftover pork belly after you cut these slices. See below for other uses.) Place the slices in a single layer side by side with the halved buns on a plate small enough to fit in the steamer (don't put the buns directly on the steamer because they will stick to it). If you have a large steamer you can do this in one batch, if your steamer is smaller, just steam the pork belly and buns in several batches. Set the plate in the steamer, cover, and cook for 3 to 4 minutes, or until soft and heated through.
• While the pork belly and buns are steaming, finish preparing the garnishes by draining the lettuce and cucumber and patting dry with a towel. Cut the lettuce into pieces the size of the steamed buns and stack in 4 small piles. Top each pile with 2 slices of cucumber.
• To serve, assemble a braised pork "sandwich" by placing the lettuce, cucumber, and 2 slices of pork belly on half of a bun. Drizzle the sauce over the meat and top with the other half of the bun. Serve the mustard on the side. Repeat for the remaining 3 buns.
• Ideas for Leftover Pork Belly
• Any leftover pork belly and remaining braising liquid can be frozen for up to 2 months. The braising liquid can be used in the Shoyu Ramen broth (page 24) and the pork belly can be used as a garnish for various ramens or for fried rice.