Twice Cooked Asian Pork Belly Recipes
TWICE COOKED ASIAN PORK BELLY
Sourced crom the Australian food magazine Taste for one of our one new recipe a week challenge. Yum!
Provided by The Normans
Categories Pork
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
- Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
- Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
- Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
- Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
- Serve pork topped with fresh red chili and fresh coriander leaves.
Nutrition Facts : Calories 1304, Fat 110.7, SaturatedFat 40.4, Cholesterol 150.3, Sodium 2806.9, Carbohydrate 52.7, Fiber 0.4, Sugar 50.7, Protein 24.6
TWICE-COOKED PORK BELLY WITH CIDER SAUCE
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
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CRISPY PORK BELLY STIR FRY WITH LONG BEANS - BELLY RUMBLES
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Estimated Reading Time 8 mins
- Rub skin of pork belly salt and set aside for 30 minutes. Preheat oven to 220 deg C (430 deg F). Line a roasting pan, big enough for your piece of pork belly, with non stick baking paper.
- After 30 minutes wipe salt from the pork belly with paper towel. Remove any excess moisture, ensuring the belly is as dry as possible.
- Drizzle skin of pork belly with olive oil and massage in with fingers. Place pork in roasting pan skin side down. Drizzle some olive oil over the facing up meat side of the pork and season with salt and cracked pepper. Place in the oven and roast for 40 minutes.
- After 30 minutes reduce the oven temperature to 160 deg C (320 deg F). Turn your pork over in the roasting pan so it is now skin side up. Roast for another 1 1/2 hours. Then turn temperature up to 190 deg C (375 deg F) and continue to cook until your skin has become crisp crackling.
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