Sweet and Savory Oven-Braised Pork Belly
Sweet and Savory Oven-Braised Pork Belly

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sweet and savory oven-braised pork belly. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. The sweet and savory flavor of the sauce and tender texture of the meat make this a delicious meal. Braised Pork Belly Dong Po Rou is a beautiful, traditional, and incredibly easy pork belly dish to make.

Sweet and Savory Oven-Braised Pork Belly is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Sweet and Savory Oven-Braised Pork Belly is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have sweet and savory oven-braised pork belly using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and Savory Oven-Braised Pork Belly:
  1. Prepare 400 to 500 grams Pork belly (block)
  2. Get 3 tbsp Sugar
  3. Take 2 heaping tablespoons ＊Grated onion
  4. Take 2 1/2 tbsp ＊Soy sauce
  5. Take 2 1/2 tbsp ＊Oyster sauce
  6. Get 1 tbsp ＊Shaoxing wine
  7. Get 1 tbsp ＊Sesame oil
  8. Prepare 1/2 tsp ＊Grated garlic
  9. Take 4 tbsp Water
  10. Take 2 tsp of water + 1 teaspoon katakuriko potato starch flour Katakuriko slurry

Does it go in the oven, or cook on the stove top? Melt-in-your mouth tender braised pork belly wrapped in a savory, sweet and spicy gochujang glaze. I mean look at that photo, and tell me you're not tempted to get your Dutch oven out of storage. The glaze skirts the perfect balance between savory and sweet thanks to the addition of.

Steps to make Sweet and Savory Oven-Braised Pork Belly:
  1. Cut off excess fat from the pork belly and divide into 2 pieces. Cut to an even thickness. Stab the meat many, many times with a fork.
  2. Put the pork pieces in a plastic Ziploc bag. Rub sugar into all sides and leave for 30 minutes. You can use honey instead of sugar!
  3. Put the ＊ ingredients in a container and mix well.
  4. Add the ＊ ingredients to the bag with the pork, and flatten the bag as possible to eliminate air. Flatten the bag so that the meat is completely immersed in the marinade and leave in the refrigerator overnight.
  5. Preheat the oven to 480°F/250°C. Transfer the contents of the bag to a small pan. Drain the marinade from the meat, and line the pieces in a roasting pan.
  6. Roast at 480°F/250°C on one side for 7 minutes, turn and roast for another 7 minutes. I used a roll cake pan as a roasting pan.
  7. The roasting time differs depending on how thick the meat is. If the juices run clear when you poke a piece with a skewer, the meat is done.
  8. Add 4 tablespoons of water to the marinade in the small pan and bring to a boil. Simmer over low heat and add the katakuriko dissolved in water to thicken. Don't thicken too much though.
  9. Slice the roasted meat 1 cm thick, spoon the sauce over it and serve.
  10. You can store the marinated pork in step 4 in the freezer. Take it out of the freezer and put into the refrigerator the day before you plan to cook it, and let it defrost naturally. Or you can put the frozen bag in a bowl of cold water to defrost.
  11. If you roast the meat wrapped in foil, it will be even juicier. The roasting time differs depending on the pieces of pork, so watch it as it cooks.
  12. You can use lamb chops instead of pork. If you bring defrosted lamb chops when you go camping, everyone will love you!

At times, I like it simple with just salt and pepper seasoning. But there are times in life when you want to bring it up a notch. This recipe is still very simple but the addition of the light sauce caramelizing the outside of the pork belly with a sweet and salty touch really helps to. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait.

So that is going to wrap it up for this exceptional food sweet and savory oven-braised pork belly recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!