Crispy Pork Belly With Braised Red Cabbage And Sugar Browned Potatoes Recipes

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CRISPY MUSTARD BRAISED PORK BELLY



Crispy Mustard Braised Pork Belly image

Provided by Anne Burrell

Time P1DT7h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons kosher salt
2 tablespoons dry mustard powder
2 tablespoons mustard seeds
1 tablespoon sugar
1 lemon, zested
2 sprigs rosemary, picked and finely chopped
2 garlic cloves, smashed and finely chopped
Pinch crushed red pepper flakes
3 pounds fresh pork belly, skin removed
Extra-virgin olive oil
1 onion, julienned
2 ribs celery, sliced on the bias
1/2 fennel bulb, tough middle discarded and remaining bulb julienned
2 garlic cloves, smashed and finely chopped
Pinch crushed red pepper flakes
Kosher salt
1 cup white wine
1/4 cup whole-grain mustard
2 to 3 cups chicken stock
Thyme bundle
3 to 4 bay leaves

Steps:

  • Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
  • Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
  • When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top.

CRISPY PORK BELLY SANDWICH



Crispy Pork Belly Sandwich image

Provided by Food Network

Time P1DT4h50m

Yield 1 serving

Number Of Ingredients 18

10 pounds skinned center-cut pork belly
1/2 cup garlic pepper seasoning
1/2 gallon Shaoxing rice wine
1 jumbo carrot, diced
1 celery stalk, diced
1 yellow onion, diced
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons star anise, ground using a mortar and pestle
2 tablespoons dried cloves, ground using a mortar and pestle
2 tablespoons Sichuan peppercorns, ground using a mortar and pestle
1 tablespoon dried red chile pepper, ground using a mortar and pestle
6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can)
2 cups hoisin sauce
2 cups sugar
Oil, for frying
1 bun
Kimchi, for serving

Steps:

  • For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
  • Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
  • Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
  • For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
  • For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
  • Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.

CRISPY PORK BELLY



Crispy Pork Belly image

The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the pork belly: Line a baking sheet with foil and fit with a wire rack.
  • Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
  • Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
  • Preheat the oven to 325 degrees F.
  • Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
  • Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
  • For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

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

CRISPY PORK BELLY



Crispy Pork Belly image

Provided by Food Network

Categories     main-dish

Time 12h

Yield 1 to 2 servings

Number Of Ingredients 26

2 cups Nam Pla Sauce, recipe follows
2 cups canola oil
3 slices Tender Pork Belly, recipe follows, cut 1/2-inch thick by 3-inches long
1 cup green papaya, julienned on a mandoline
1/2 cup carrot, julienned on a mandoline
2 ounces ripe Roma tomato, diced
1 ounce red onion, shaved or sliced thin
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 ounces Nam Pla Sauce, recipe follows
1 ounce macadamia nuts, diced and roasted
1 cup honey
1 cup lime juice
3/4 cup good-quality fish sauce
1/4 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon sambal oelek
Nonstick spray, for the pan
2 tablespoons rough sliced fresh ginger
4 cloves garlic, smashed and rough cut
1 stalk scallion, rough cut
3 to 4 pounds pork belly, skin on
1 cup mirin
1 cup sake
1 cup teriyaki sauce
1 tablespoon sambal oelek

Steps:

  • For the chile gastrique: In a medium saucepan, bring the Nam Pla to a boil. Lower to a simmer and reduce the sauce by half. Chill.
  • For the pork belly: Heat the oil to 350 degrees F in a medium pot.
  • Carefully lower the Pork Belly into the oil using a fry basket. (Make sure there is no excess moisture on the pork. This can cause splattering.) Fry the pork until the skin and flesh are very crispy and have darkened significantly. Place on a plate lined with paper towels and quickly build the salad.
  • In a small bowl, toss together the green papaya, carrot, tomato, onion, half of each of the herbs and the Nam Pla. Mix with tongs to incorporate.
  • Place the mixed green papaya salad on a decorative plate. Form a bed for the pork.
  • Place the pork, slightly fanned out, on the green papaya salad. Drizzle the pork generously with 1 ounce chile gastrique (save the remainder for another use). Sprinkle the dish with diced macadamia nuts and the remaining herbs.
  • Mix together the honey, lime juice, fish sauce, vinegar, garlic and sambal in a bowl. Best made a couple days in advance to allow flavors to marry.
  • Preheat the oven to 300 degrees F.
  • Lightly spray the bottom of a 9-by-13-inch pan with cooking spray. Sprinkle over the ginger, garlic and scallion.
  • Rinse the pork belly under running cold water and pat dry with a paper towel. Place the pork over the aromatics in the pan, skin-side up. Mix the mirin, sake, teriyaki and sambal in a small bowl. Pour the sauce over the top of the pork belly. Cover the dish tightly with foil and bake until fork-tender, about 3 hours.
  • Remove the pork and place another similar dish on top as a weight. Use cans or other heavy items to create additional weight. Press the pork, refrigerated, overnight. This will make the pork even in thickness and allow for a better fry. Slice the following day, once the pork has chilled and set completely.

SLOW-COOKED RED BRAISED PORK BELLY



Slow-Cooked Red Braised Pork Belly image

This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.

Provided by Ray Sheen

Categories     Chinese Recipes

Time 7h37m

Yield 4

Number Of Ingredients 12

1 ½ pounds pork belly, cut into bite-size pieces
¼ cup vegetable oil
3 tablespoons brown sugar
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
¼ cup light soy sauce
4 scallions, halved
4 slices fresh ginger
4 star anise pods
water to cover
½ (8 ounce) package vegetarian chicken substitute, diced
6 hard-boiled eggs, peeled

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.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g

RED CABBAGE WITH PORK AND NEW POTATOES



Red Cabbage With Pork and New Potatoes image

This is a quick to put together meal and requires minimal attention while cooking. The original recipe calls for cooking the oven but I think it would work equally well in the crock pot on low for about 4 hours. Serve with a hearty rye bread for a delicious meal.

Provided by PaulaG

Categories     Healthy

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 tablespoon olive oil
4 boneless pork loin chops, 1/2 inch thick
1 medium yellow onion, finely chopped
4 cups thinly sliced red cabbage
1 1/2 lbs tiny new potatoes, scrubbed
2 medium tart green apples, cored and thinly sliced
2 tablespoons dark brown sugar
salt and pepper, to taste
1 tablespoon red wine vinegar
1 cup white wine

Steps:

  • Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside.
  • In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat.
  • Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all.
  • Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.

PORK WITH BRAISED RED CABBAGE & PEARS



Pork with braised red cabbage & pears image

A comforting family supper dish of mustardy pork and fruity cabbage

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

500g red cabbage , finely shredded
2 ripe pears , peeled and cut into chunks
small piece fresh ginger , grated
250ml vegetable stock
2 tbsp balsamic vinegar
50g walnut , roughly chopped
450g pork fillet , trimmed of all visible fat
2 tsp olive oil
2 tsp wholegrain mustard

Steps:

  • Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
  • Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 28 grams protein, Sodium 0.36 milligram of sodium

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