The pork will dry out in dry heat and the microwave creates steam to keep it moist. 3 hours 30 minutes Rolled pork belly Slow-cooked pork belly Slow-cooked pork belly Caramelised pork belly slices &. To warm it up, use the microwave rather than the oven or a pan. Traditionally pork belly has always favoured slow-cooking methods this allows the fat to render into the meat over time, leaving the resulting flesh moist and. This dish is definitely best eaten the day you make it, but it will keep for a day in the fridge. *Top tip- if you reduce the sauce too much add in some boiling water a teaspoon at a time until you're back to a honey consistency. The best way to check if the sauce is thick enough is to remove the pan from the heat and use a spoon to dip in and see how thick it is on the spoon. This should only take about 2-3 minutes depending on how hard you are simmering your sauce. Turn the sauce down to a simmer and continue to cook until it's a coating consistency. It'll keep in the freezer for a year, giving you ample time to use it up.Īll the ingredients for the sauce get added to the pan at once and brought up to a boil. It is a very tasty cut of pork and was so easy to make. The sauce for this pork is also amazing on chicken, so feel free to make a double or triple batch. Pork belly is our latest recipe that we have been working on and looking forward to for some time. Instructions 24 hours prior to cooking, take the belly and rub generously with the dry brine mix. It's important to drizzle with sauce after the pork has come out of the oven because the sauce has quite a lot of sugar in it and sugar burns very easily. They will go from crispy, golden perfection to burned very quickly! Once the crackling is golden, remove the pork from the oven and drizzle with the sauce. *Keep a very close eye on the pork belly slices.Turn the oven to the grill (broiler setting) and place the pork under. This is a little trick to get the slices to stand up without any trouble. Once the pork belly is cooked lean the slices against each other.The crackling gets taken care of at the end of the cooking process when it goes under the grill for a few minutes. Lay the pork on its side because we want to brown the sides first.The belly is a salty cut of pork and the sauce has a high sodium content too due to the soy sauce. Lay the pork belly on its side and season with sea salt.This helps the fat to render out really well and leave you with a very crispy crackling. Place the pork belly slices fat side up and use a very sharp small knife to score the fat.Pork belly has quite a bit of fat that renders out during the cooking process and it can get a little sticky making the pan tough to clean. Get a small roasting tray and line it with foil. ![]()
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