CRISP PORK BELLY WITH CARAMEL VINEGAR
Steps:
- Score the skin of the pork belly in a criss-cross pattern using a sharp knife. Rub the sea salt into the pork skin, and set the meat aside for 30 minutes.
- Preheat the oven to 425 degrees F.
- Wipe the salt from the pork skin with a paper towel and dry well. Drizzle a large roasting pan with enough olive oil. Place the pork belly in the pan, skin-side down, and drizzle with additional olive oil and season with salt and pepper, to taste. Sear the pork in the preheated oven for 30 minutes. Then, reduce the oven temperature to 375 degrees F and continue roasting for another 1 1/2 hours. At this point, carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.
- Remove the pork from the oven, tent the meat loosely in foil and set it aside to rest for at least 15 minutes. Slice the pork belly and drizzle it with some caramel vinegar. Serve with steamed rice, Bok Choy, and freshly chopped red chile.
- Serving suggestion: steamed rice.
- Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until the mixture is syrupy.
- Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.
- Put the soy sauce and sugar in a small saucepan over low heat and stir to dissolve the sugar. Simmer until the soy sauce has reduced by half. Remove from the heat and stir in the lime juice.
- Blanch or steam the bok choy until it is bright green and tender crisp. Drizzle with the sweet soy and lime and serve immediately.
CRISP PORK BELLY
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Provided by Oliver Schwaner-Albright
Categories dinner, main course
Time 6h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
- When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5 1/2 hours; let rest in pan, covered, 2 hours.
- Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
- Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with 1/4 of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with 1/4 of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
- Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.
CHEF JOHN'S CARAMEL PORK BELLY
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 16h30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
- Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
- Remove pork from foil and discard green onions. Cut pork into 8 pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
- Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 39.3 g, Cholesterol 51.2 mg, Fat 19.7 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 2272.6 mg, Sugar 29.9 g
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
More about "crisp pork belly with caramel vinegar recipes"
CRISP PORK BELLY WITH CARAMEL VINEGAR RECIPE | GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
- Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes.
- Preheat the oven to 220C. Wipe the salt off the pork skin with kitchen paper and dry well. Drizzle a large roasting tin with olive oil. Put the pork belly in the tin skin-side down, drizzle with a little more oil and season with salt and pepper.
- Roast for 30 minutes. Reduce temperature to 190C and roast for another 1 1/2 hours. Carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.
CRISPY PORK BELLY WITH CARAMEL VINEGAR | FOOD & HOME …
From foodandhome.co.za
Servings 4-6Estimated Reading Time 2 mins
CRISP PORK BELLY WITH CARAMEL VINEGAR : RECIPES - COOKING …
From cookingchanneltv.com
Category Main-DishTotal Time 2 hrs 55 mins
CRISPY PORK BELLY WITH CARAMEL VINEGAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMELISED PORK BELLY WITH CHILLI VINEGAR
From foodformybelly.net
CRISP PORK BELLY WITH CARAMEL VINEGAR RECIPE | /ETC/SNI-ASSET/FOOD ...
From crecipe.com
CRISPY PORK BELLY WITH PALM SUGAR CARAMEL SAUCE AND STEAMED …
From sbs.com.au
CRISPY PORK BELLY WITH SWEET CHILI VINEGAR DIP - THE GLUTTON LIFE
From thegluttonlife.com
CRISPY PORK BELLY WITH CARAMEL VINEGAR | IT'S NOT ART IT'S DINNER!
From itsnotartitsdinner.wordpress.com
CRISP PORK BELLY WITH CARAMEL VINEGAR – THE RECIPE
From stevesfoodsite.wordpress.com
BILL’S CRISPY PORK BELLY WITH CARAMEL VINEGAR | COOKING WITH SHERIDAN
From sheridanrogers.com.au
CRISPY PORK BELLY WITH CARAMEL VINEGAR - BIGOVEN.COM
From bigoven.com
CRISPY PORK BELLY WITH CARAMEL VINEGAR | RECIPE | CRISPY PORK BELLY ...
From pinterest.ca
CRISPY PORK BELLY WITH ASIAN STYLE CARAMEL SAUCE - EM'S FOOD FOR …
From emsfoodforfriends.com.au
BOSCH RECIPE EXCHANGE: CRISP PORK BELLY WITH CARAMEL VINEGAR
From bosch-recipes.blogspot.com
RECIPES FOR CRISPY PORK BELLY WITH CARAMEL VINEGAR SAUCE WITH …
From saymmm.com
CRISPY PORK BELLY WITH CARAMEL VINEGAR SAUCE - YOUR …
From yourrecipeblog.com
CRISP PORK BELLY WITH CARAMEL VINEGAR | RECIPE | PORK BELLY, PORK, CRISP
From pinterest.co.uk
CRISP PORK BELLY WITH CARAMEL VINEGAR – RECIPES NETWORK
From recipenet.org
CRISPY PORK BELLY WITH CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY PORK BELLY WITH CARAMEL VINEGAR SAUCE RECIPE | SAY MMM
From saymmm.com
PORK BELLY – RUM AND QUE
From rumandque.com
PORK BELLY BRAISED WITH BLACK VINEGAR CARAMEL - MY KITCHEN STORIES
From mykitchenstories.com.au
CRISP PORK BELLY WITH CARAMEL VINEGAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISP PORK BELLY WITH CARAMEL VINEGAR - GOURMET DIRECT
From gourmetdirect.co.nz
ROAST PORK BELLY WITH CRACKLING AND APPLE CIDER VINEGAR JUS
From aussieketoqueen.com
SLOW-ROASTED CRISPY PORK BELLY - RECIPETIN EATS
From recipetineats.com
CRISPY GOLDEN PORK BELLY - KIRBIE'S CRAVINGS
From kirbiecravings.com
CHINESE CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
CRISP PORK BELLY WITH CARAMEL VINEGAR | RECIPE | PORK BELLY, …
From pinterest.com
RED SPICE ROAD'S PORK BELLY WITH CHILLI CARAMEL AND APPLE SLAW
From goodfood.com.au
RECIPE: CRISPY PORK BELLY WITH CARAMEL VINEGAR | THE CITIZEN
From citizen.co.za
CRISPY BELLY PORK RECIPE (FAIL-PROOF) - NORTH EAST FOOD
From northeastfood.co.uk
CRISPY PORK BELLY WITH CARAMEL VINEGAR - INSTAYUMMY SOUTH AFRICA
From za.instayummy.com
PORK BELLY WITH SHERRY CARAMEL RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY ASIAN PORK BELLY WITH CHILLI CARAMEL VINEGAR AND APPLE, …
From mustardwithmutton.com
CRISP PORK BELLY WITH CARAMEL VINEGAR : RECIPES : COOKING ...
From therecipes.info
BRAISED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK BELLY WITH CARAMEL DRESSING | RECIPE - PINTEREST
From pinterest.com.au
CRISP PORK BELLY WITH CARAMEL VINEGAR - EDIBLYASIAN - GOOGLE SEARCH
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