Crisp Pork Belly With Caramel Vinegar Recipes

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CRISP PORK BELLY WITH CARAMEL VINEGAR



Crisp Pork Belly with Caramel Vinegar image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (3 1/2 pound) pork belly
2 tablespoons sea salt, plus more as needed
Extra-virgin olive oil, as needed
Freshly cracked black pepper
Caramel Vinegar, recipe follows
Bok Choy with Sweet Soy and Lime, recipe follows
Freshly chopped red chile, for garnish
1/2 cup brown sugar
1/3 cup red wine vinegar
2 star anise
1 cinnamon stick
1 cup chicken stock
Juice of 1 orange and 4 wide strips of orange peel
Sea Salt and freshly ground black pepper
1/2 cup soy sauce
1 1/2 tablespoons caster sugar (superfine)
1 1/2 tablespoons lime juice
3 bunches baby bok choy (pak choy)

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



Crisp Pork Belly image

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

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup cider vinegar
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons sliced serrano pepper
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 4-pound piece of pork belly, skin-on
2 tablespoons unsalted butter
1/4 cup bourbon
1/4 cup packed brown sugar
2 tablespoons flat-leaf parsley, roughly chopped
1 tablespoon cider vinegar
1/2 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons chives, chopped
Salt
freshly ground pepper

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



Chef John's Caramel Pork Belly image

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

1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
10 ounces whole pork belly
salt to taste
¼ cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon ginger juice
½ teaspoon soy sauce
4 cloves garlic, sliced
4 whole dried red chile peppers
½ cup water

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



Crispy Pork Belly image

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

½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

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

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