Pork Belly Nigiri Recipes

CRISPY PORK BELLY

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.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

21 BEST WAYS TO COOK PORK BELLY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork belly recipe in 30 minutes or less!

PORK BELLY NIGIRI

Steps:

• For the marinated pork belly: Put the pork belly, garlic and enough cold water to cover by 2 inches in a pot and bring it to a boil over high heat. Turn it down to simmer and cover three-quarters of the way so a little steam escapes. Cook for 90 minutes, then take off the stove. Strain the liquid from the pork belly and reserve the pork belly in the pot.
• For the tare: Put soy sauce, mirin, sugar, dark soy sauce and 4 cups water in a pot and bring it to a soft boil over high heat, stirring. Let cool to room temperature.
• Pour tare over the pork belly and make sure it completely covers or submerges the pork belly (weigh it down with a plate if necessary). Leave the pork belly in the tare, turning occasionally, for 1 hour at room temperature. Remove the pork belly from the tare to a sheet pan or a plate and refrigerate until firm, about 2 hours.
• For the eel sauce: Combine soy sauce, sugar, mirin, ginger, garlic, onion and 1/2 cup water in a pot over high heat, stirring. Right before it starts to boil, turn the heat down to medium-low. Simmer, uncovered, stirring every 30 minutes or so, until it reduces by about half, about 2 hours. Strain the liquid from the veggies and aromatics and cool for about 1 hour in the fridge.
• For the nigiri: Make an oval ball of rice about 2-by-1-inch. Slice the marinated pork belly 1/3-inch thick. Put a slice of pork belly on top of the rice and gently mold them together so they lightly stick. Wrap a strip of nori around the rice and the pork belly to secure them together. Put on a heat-resistant plate and gently pour about 2 teaspoons eel sauce on top of the pork belly. Use a kitchen torch to heat the pork belly until the eel sauce caramelizes. Top with Pickled Mustard Seeds, green onions, chives and leeks, and finish with a drizzle of chile oil. Repeat with remaining ingredients.
• Stir together the vinegar, mustard seeds and 1 cup water. Let the seeds absorb the liquid, refrigerated in an airtight container, 2 days.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.