Emerils New Orleans Asian Style Braised Pork Belly Recipes

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EMERIL'S NEW ORLEANS STYLE JAMBALAYA



Emeril's New Orleans Style Jambalaya image

Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.

Provided by Harried Mom

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 lb andouille sausage, cut in rounds and quartered
1 lb smoked sausage, cut in half moons
2 lbs chicken breasts, sliced
1/4 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence or 2 tablespoons other creole seasoning
3 cups onions, chopped
1 cup green pepper, chopped
2 tablespoons garlic, minced
2 cups long grain rice
6 cups chicken stock
1 bay leaf
1 cup green onion, chopped
1/2 cup flat leaf parsley, chopped

Steps:

  • Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
  • Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
  • Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
  • Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
  • Remove bay leaf and stir in green onions and parsley to serve.

Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30

BRAISED PORK BELLY



Braised Pork Belly image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 10 servings

Number Of Ingredients 12

1/2 cup olive oil
5 pounds pork belly, cut into 6-inch pieces
1 can of your favorite beer
1 bunch celery, chopped
2 large yellow onions, chopped
2 medium carrots, chopped
20 cloves garlic, chopped
8 cups chicken stock or broth
2 tablespoon Szechuan peppercorns
10 sprigs fresh thyme
2 bay leaves
Salt

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.

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