SLOW-COOKED RED BRAISED PORK BELLY
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 World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
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
SLOW COOKED PORK BELLY WITH WATERMELON SALSA
Serve this slow cooked pork belly with a refreshing watermelon salsa, BBQ sauce and flatbreads. It's a street-food style roast worth taking the time for
Provided by Chris Harrison
Categories Dinner, Main course
Time 6h40m
Number Of Ingredients 14
Steps:
- Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is submerged. Cover with foil and cook for 6 hrs.
- Remove from the oven and leave the pork to cool until you can touch it easily, around 10 mins, then lift from the liquid and use cling film to roll the pork as tightly as you can, then leave to cool completely in the fridge overnight.
- Mix all the ingredients for the watermelon salsa together and season. Set aside.
- Slice the pork belly into eight 1-2cm rounds and place, flat-side down. in a lightly oiled frying pan, cook until golden, 1-2 mins, then turn over and repeat so both sides are nicely crisped, even in colour and the pork is hot throughout.
- To serve, spread 1 tbsp of bbq sauce over each flatbread, top with the crisped pork belly and finish with a spoonful of the salsa.
Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
SLOW-COOKED PORK BELLY
The fat renders out in the long, slow cooking, leaving behind moist, flavourful meat and crisp crackling. From Olive Magazine. Serve with roasted potatoes and a huge, tossed, green salad with a vinaigrette dressing for a delicious meal. Prep time is about 30 minutes and whatever amount of time you marinate.
Provided by evelynathens
Categories Pork
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
- Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
- Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
- Let the belly rest but not for more than 10 minutes and serve.
Nutrition Facts : Calories 2792.4, Fat 286.7, SaturatedFat 99.6, Cholesterol 360, Sodium 161.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 47.2
SLOW COOKED PORK BELLY WITH CHILLI
I cooked some really yummy pork the other night which made me go look for the nutritional data on them, which lead me to the recipes on the Australian Pork site. I found 3 I really loved, this is the one I loved the most of those!
Provided by JustJanS
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Score the fat on the pork belly and trim.
- Combine the salt and water together and whisk to dissolve.
- Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
- Remove belly from the water and pat dry.
- Pre-heat oven 160C.
- Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours.
- Remove and allow to rest.
- Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
- Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
- Serve on individual plates with steamed Asian greans.
- Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.
Nutrition Facts : Calories 1449.5, Fat 133.3, SaturatedFat 48.4, Cholesterol 180, Sodium 5269, Carbohydrate 36.4, Fiber 0.8, Sugar 8, Protein 24.3
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