SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
DONG PO (CHINESE PORK BELLY)
Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)
Provided by Good EatNZ
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 25.8 g, Cholesterol 54.4 mg, Fat 46.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 15.7 g, Sodium 1230.1 mg, Sugar 23.4 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
More about "braised tung po pork i recipes"
BRAISED TUNG-PO PORK - THYME FOR COOKING
From thymeforcookingblog.com
Estimated Reading Time 2 mins
BRAISED INSTANT POT PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
CHAIRMAN MAO'S RED BRAISED PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED PORK (TUNG POH YOKE) - KUALI
From kuali.com
BRAISED PORK BELLY RECIPE - CHINESE STYLE (DONG PO ROU)
From tasteasianfood.com
CHINESE DONGPO PORK RECIPE – EATING CHINA
From eatingchina.com
ASTRAY RECIPES: BRAISED TUNG-PO PORK #2
From astray.com
BEST CHINESE BRAISED PORK BELLY RECIPE - HOW TO MAKE HONG SHOU …
From food52.com
MELT IN YOUR MOUTH PORK BELLY THAT MAKES U GO MMM! DONG PO
From youtube.com
SUPER DELICIOUS BRAISED PORK BELLY (DONG PO ROU) CICI LI
From youtube.com
ASTRAY RECIPES: BRAISED TUNG-PO PORK #1
From astray.com
THE LEGENDARY BRAISED PORK BELLY RECIPE (DONG PO ROU), CICI LI
From youtube.com
BRAISED TUNG-PO PORK I - DVO
From dvo.com
BRAISED TUNG-PO PORK #2 - BIGOVEN.COM
From bigoven.com
HOW TO BRAISE PORK - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
RED-BRAISED PORK BELLY (HONG SHAO ROU) RECIPE | BON APPéTIT
From bonappetit.com
BRAISED TUNG-PO PORK #1 - BIGOVEN.COM
From bigoven.com
BRAISED PORK BELLY (DONG PO ROU) - RASA MALAYSIA
From rasamalaysia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love