Recipes for "pork belly"

Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.

Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.

Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.

Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.

Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.

Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.

Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.

Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

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.

Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.

Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.

Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.

Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)

Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.

When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.

Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place pork belly pieces in the basket in a single layer, not touching. Air fry for 8 to 9 minutes; turn over and air fry for 6 to 7 minutes more.

Meanwhile, for sauce, stir gochujang, soy sauce, hot honey, and ginger together in a medium bowl.

Remove pork belly from air fryer basket; toss in sauce to coat. Return to the air fryer and fry until bites begin to char at the edges, 8 to 11 minutes more. (Alternately, you can use sauce only for dipping; in this case, continue to fry without removing bites, until they begin to char, 6 to 7 minutes.)

Fill a pot with water and place your immersion circulator inside. Set the temperature to 158°F for steak-like bites or 170°F for very tender, melt-in-your-mouth bites, and let the water come up to temperature.

Add pork belly to a freezer safe gallon sized plastic bag along with slivered garlic, soy sauce, and sriracha.

Seal the bag with as little air as possible by using water-displacement method: Just slowly lower the bag with the pork belly into the water, letting the pressure of the water press the air out through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag.

You can do this in the pot of water as it heats. (Just be careful if the water is already steaming!)

Set the pork belly aside on a kitchen towel until the water has finished heating.

Once the water has come to temperature, submerge the sealed bag of pork belly. Make sure the pork belly is completely submerged so the food cooks evenly

Cook for 12 hours. Cover the pot with foil or plastic wrap to slow evaporation and add more water if the water level becomes low. When cooking time ends, remove from the water and turn off the circulator.

This will take at least an hour in the fridge, though at this point the pork belly can also be refrigerated for up to three days before serving. It should be cooled completely and the fat should be congealed in the bag for easier trimming.

Remove the chilled pork belly from bag and trim off any over-hanging fatty pieces and thin pieces so you have a clean rectangle of pork belly that's evenly thick.

Slice belly into strips about 1/2 inch thick, and then into bite-sized pieces about 1 1/2 inches long. Skewer the pork belly bites through rind, going top to bottom, so the sides with the largest surface area will be in contact with the grill.

Preheat a gas or charcoal grill to high heat. (About 500°F or until you can hold your hand 1 inch over the grates for 1 to 2 seconds.) Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel.

Meanwhile, mix glaze together in a bowl.

In a small bowl, combine ketchup, brown sugar, vinegar, red pepper flakes, salt, and pepper.

Lay the pork belly bites on the grill over direct heat and brush with glaze. Close the grill lid and cook for 2 to 3 minutes on a gas grill (1 to 2 minutes on charcoal), or until you see crispy seared marks on the underside.

Flip, brush with more glaze, and grill another 2 to 3 minutes (or 1 to 2 minutes on charcoal). Remove from the grill to a platter and brush lightly with more glaze.

Sprinkle the pork belly bites with sesame seeds and serve with toothpicks while warm.

Bring a medium pot of water to boil over high heat. Gently add the chicken eggs with a slotted spoon and set the timer for five minutes. When the timer goes off, gently add the quail eggs. Set the timer for another four minutes.

Remove the pot from the heat, and gently drain the water out. Run cold tap water over the eggs to help them cool. When they no longer feel warm to the touch, gently peel them, and set them aside in a bowl.

In a large Dutch oven or clay pot (preferably one with a non-black surface so you can see when the palm sugar darkens) set over medium heat, add the oil and palm sugar.

Resist the urge to stir it. Watch over the pot as the sugar caramelizes. Don’t walk away or it will burn. It should take 2 to 3 minutes turn golden. As soon as it slightly darkens (golden brown), quickly add the pork belly in a single layer (it’s okay if they are touching). You may need to brown them in batches.

Sear the pork belly on all sides until it takes on some color and is golden brown, this should take about one minute per side. Use tongs or chopsticks to flip each piece over. Once each side is seared, transfer the pork to medium bowl. If doing in batches, repeat with the remaining pork belly.

The bottom of the pot will darken (but not a black char) quite a bit. That’s okay! This adds both flavor and the color to the broth.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In the same pot, add the shallots and sauté until they start to turn golden. Then, add the garlic. Sauté for a 2 to 3 minutes until golden brown. Return the browned pork belly into the pot.

Simply Recipes / Uyen Luu

Pour the coconut water over the pork, bring to a gentle simmer on low heat with the lid on for 10 minutes. Occasionally, use a large spoon to skim off any scum that surfaces to the top.

Add the peeled eggs, whole chilies, and black pepper. Simmer over low gentle heat for at least 1 hour and 30 minutes with the lid on, stirring occasionally.

Stir in the fish sauce, coconut syrup or coconut sugar, and more black pepper to taste. Increase the heat to medium heat, and simmer for 15 more minutes with the lid off. The eggs and pork belly should stay intact but tender. They will have taken on the brown color from the broth.

Simply Recipes / Uyen Luu

Serve with plenty of sticky rice and pickled vegetables on the side.

Simply Recipes / Uyen Luu

Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.

Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.

Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.

Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.

Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.

Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds.

Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.

Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side.

Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.

Remove from the heat and serve.

Preheat the oven to 200 degrees F (95 degrees C).

Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.

Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.

Remove pork from the foil and discard green onions. Cut pork into eight pieces.

Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.

Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.

Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.

Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a small bowl; rub onto the non-fat side of pork belly. Cover seasoned pork belly with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.

Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from the oven and let rest for 10 to 15 minutes before slicing.

Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.

Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.

Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.

Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.

Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.

Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).

Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.

Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.

Remove from the smoker and serve immediately.