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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sweet and savory oven-braised pork belly. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweet and Savory Oven-Braised Pork Belly is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Sweet and Savory Oven-Braised Pork Belly is something that I’ve loved my whole life.

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. Melt-in-your mouth tender braised pork belly wrapped in a savory, sweet and spicy gochujang glaze.

To get started with this recipe, we must first prepare a few components. You can cook sweet and savory oven-braised pork belly using 10 ingredients and 12 steps. Here is how you cook that.

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

Braised Pork Belly. written by Emma Tang. Does it go in the oven, or cook on the stove top? But the really great thing about pork belly is that it can be so many other things aside from just bacon. You can smoke it, braise it, cure it… hell you can even Most belly you'll find will be skinless and it's possible to caramelize the very top layer of the fat and turn it crispy.

Instructions 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!

For a pork-rind level of crispiness. Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic. A fantastic sweet and savoury combination, spiced apricot and pork belly is well worth the wait.

So that’s going to wrap this up for this special food sweet and savory oven-braised pork belly recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!