pork belly recipes are One of the most delectable cuts of meat is pork belly. For an unforgettable dining experience, serve it with crispy crackling. in this post, we will provide the following recipes Crispy, braised, and oven pork belly.
It’s easy to make pork belly at home with our simple pork belly recipes. Check out these tips if you want to cook the best pork belly ever. Trying to find a centerpiece for your Sunday roast? Make one of our pork belly recipes with the help of our guide to the best crackling.
1. braised pork belly recipe
Chinese red braised pork belly is delicious and comforting because it is soft, gelatinous, and smells great. There’s a step-by-step guide in this recipe.
It tastes salty, sweet, aromatic, and umami at the same time. Pork belly chunks are cooked with soy sauce and rice wine as well as sugar and spices to make a complex taste. Because the skin and fat are made of gelatin, they don’t taste greasy and melt quickly in your mouth.
braised pork belly recipe
- 12 ounces lean, skin-on pork belly (340g)
- 2 tbsp. oil
- 1 tbsp. rock sugar Rock sugar is better than granulated sugar, but you can use it too if you want.
- 3 tbsp. Shaoxing wine
- 1 tbsp. soy sauce
- ½ tbsp. dark soy sauce
- 2 cups water
- Begin by cutting your pork belly into 3/4-inch thick pieces, then put them in a pan.
- Bring water to a boil in a pot. For a few minutes, cook the pork belly pieces in boiling water. Cooking can begin after this step is completed. Set aside the pork after it has been removed from the pot and thoroughly rinsed.
- Add the oil and sugar to your wok and heat on low. Slightly melt the sugar before adding the pork. Raise the heat to medium-high and cook the pork until it is lightly browned.
- Reduce the heat to low and stir in the shaoxing cooking wine, regular and dark soy sauces, and water.
- NOTE: Having both types of soy sauce is critical for the color and flavor of this dish! Simply go to your local Asian market and purchase a bottle of each, and you'll be set for a year!
- Cover and cook for 45 minutes to an hour over medium heat, or until pork is fork tender. Stir every 5-10 minutes to avoid burning, and add more water if the mixture becomes too dry.
- If there is still a lot of visible liquid after the pork is fork tender, cover the wok, increase the heat, and stir constantly until the sauce has reduced to a glistening coating.
2. Crispy pork belly recipe :
The Crispy Pork Belly you get from the Chinese BBQ meat shop can be made at home with this recipe! Chinese pork belly has the best crackling in the world,
(It’s a simple and easy way!)
Crispy duck and pork belly are two things that the Chinese excel at, in my opinion.
The difficulty of making Peking Duck in a home kitchen means that I won’t be able to share a proper recipe.
The pork belly, on the other hand, is relatively simple to prepare. That succulent, well-seasoned meat. That’s not the only thing that matters, though.
How to make Crispy pork belly :
Crispy pork belly recipe
- 1 pork belly, skin on (800 - 1.2kg / 1.6 - 2.4 lb)
- 1 1/2 tbsp. Chinese cooking wine
- 1 tsp Chinese five spice powder
- 1 tsp white pepper
- 1/2 tsp salt
- 1 tbsp. white vinegar
- 200 g / 7 oz rock salt
PREPARE PORK BELLY
- You can use an ice pick or other sharp metal skewer to pierce the skin as many times as you like. In order to avoid piercing into the fat, do your best to avoid piercing into the flesh.
- Turn the pork belly on its side, so it's on the ground. Rub the flesh (not the skin) with Chinese cooking wine, drizzling it on slowly as you do it. Mix salt and pepper with five spice powder. It's best to rub all over the body, including the sides of the body (not on skin).
- Place the skin side up in a container. Using paper towels, pat the skin dry. Refrigerate for 12 hours, uncovered (max 24 hrs, min 3 hrs).
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit (all oven types).
- Remove the pork from the refrigerator. Place on a large sheet of foil and set aside. With a 1.5cm / 2/5" rim above the pork skin, fold up the sides of the foil around the pork to enclose it snugly.
- Place the pork on a baking sheet. Using paper towels, dab the skin.
- Vinegar should be applied to the skin.
- Add a bit of rock salt to the skin (the foil edges will stop it from falling down the sides).
- Roast for about an hour.
- Remove the pork from the oven and put it on the work surface.
- Switch to grilling or broiling on medium-high, and then turn off the oven. The shelf should be at least 10 inches away from the heat source.
- Salt the top and sides of the foil, then fold it down. Foil should be thrown away. Only put pork back in.
- Grill or broil for 20 to 25 minutes, flipping the tray once, until the skin is golden, crispy and puffed up, then remove from the grill.
Crispy pork belly Serving Note:
- It's time to cut the pork. 1 to 1.5cm / 2/5 to 3/8" thick slices
- Hot English Mustard can be added if you like your food spicy like I do. Not Dijon, but regular yellow mustard from the United States or another country (yes, I said it!). The white sugar can also be served with it. It would be good to add some fresh, raw vegetables to the mix.
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3. Oven pork belly recipe:
Your mouth will water as you discover how simple it is to prepare crispy, succulent pork belly. Instructions for both skinless and skin-on applications.
Oven-Roasted Pork Belly is a great dish to make with liempo. it’s crispy. It’s also easy to make.
Skinless Pork Belly and Skin-On Pork Belly :
Enjoy this easy recipe with skinless or skin-on pork belly! In order to achieve a perfect golden brown and crisp crackling (crisp pork skin), you must score the skin before roasting it. With skinless, you can skip scoring and seasoning.
What is the difference between pork belly and bacon?
Pork belly is a fresh, thick slab of meat cut from a pig’s abdomen. It’s not cured or smoked. Bacon is cured, smoked, and sliced from the belly or back (fewer calories).
How to make Oven pork belly :
oven pork belly
- 1 pound pork belly skin on or skinless
- 2 tsps sugar
- a few grinds of black pepper
- 2 tsps fine salt or 4 teaspoons kosher salt
- For skinless pork belly, move on to the next step. If you want to use skin on pork belly, pat the skin dry with a paper towel. When you have a sharp knife, cut through the skin at a diagonal every 12-inch. You should cut through the skin and fat, but not so far that you hit the meat. Make a diamond shape pattern by cutting in an opposite direction over and over again.
- season pork belly with salt and sugar, also a few grinds of black pepper. cover and put in the fridg eovernight.
- Preheat oven to 450°F.
- In a heavy, oven-safe pan or skillet, roast pork belly skin side up/fat side up for 30 minutes on the middle rack. Reduce the heat to 275°F and continue to roast for an hour or more, until tender but not mushy. (It will take longer to cook larger pieces of pork belly.) After an hour at 275°F, our 1-pound belly was ready.)
- Allow to cool to room temperature after removing from the oven. Wrap tightly in plastic wrap and chill until completely chilled, at least a few hours and up to 2 days.
- Once chilled, slice it into thick pieces and brown in a skillet on the stovetop until crisp. Enjoy alone or in soups, salads, ramen and more!
Inspired by: pinch and swirl