Top Rated Braised Pork Belly Recipes

by
1Steve
I have not tried this. It is an ethnic Philippines recipe posted for a request.
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by
tulawdog76
Ingredients: * 1 pound of pork belly, you can purchase this at Asian grocery stores or the butcher * 2 tablespoons sugar or brown sugar * 1 big stalk of leek (or 2 small stalks), washed and cut into 1 inch long pieces* * 4 slices of ginger * 3 ...
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by
Kplmrm
Ingredients: 1/2 cup low-sodium soy sauce 1/2 cup mirin 1/2 cup fresh lime juice (from 3 limes) 1/4 cup light brown sugar 1/4 cup thinly sliced fresh ginger 2 garlic cloves, thinly sliced 3 pounds pork belly, skin removed 1 tablespoon vegetable oil ...
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by
mirandavoegeli
Ingredients: 1/2 cup low-sodium soy sauce 1/2 cup mirin 1/2 cup fresh lime juice (from 3 limes) 1/4 cup light brown sugar 1/4 cup thinly sliced fresh ginger 2 garlic cloves, thinly sliced 3 pounds pork belly, skin removed 1 tablespoon vegetable oil ...
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by
tulawdog76
Ingredients: Pork * 2 lbs pork belly, skin off * 8 cups chicken stock * 1 head garlic, peeled and smashed * 6 shallots, peeled and chopped * 2 cups white wine * 4 cups soy sauce * 4 cups rice wine vinegar * 8 (sweet 100) tomatoes, cut in half * 2 oz ...
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by
LizzieLou
I am mid-process on this recipe and i want to post it here for safe-keeping. I am trying it because most of the recipes i've seen are asian flavours. One of our favorite breakfast restaurants serves pork belly and so i wanted to try something more like that
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by
Tansy.
This recipe is from the book Good Food New Zealand Style and I am posting it to go in the Spring 2009 Cook Book Swap Favourite Recipes... however, I would like to add it is actually Autumn in New Zealand ... or Fall as you would say in America! I have made this, and the pork was meltingly tender and very flavourful. I really loved it.
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by
lillyann
Pork belly is usually made into bacon, but when rubbed, brined, and braised it becomes absolutely sublime. This certainly isn't something to eat often, but as a special treat it is exceptional. The flavor of the pork is piggy, tender, and moist beyond belief.
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by
Cooking Index
The final simmering process of sake, sweetener, then soy is very unique to Japanese cooking, creating flavour-permeated meat. While the recipe has a couple of steps, it can be completed while your doing other things. It keeps well and is even better ...
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by
DrGaellon
Adapted from a recipe by Michele Humes at Serious Eats.
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by
Anonymous
Ingredients: 3 pounds boneless pork belly 2 tablespoons vegetable oil 1 cup milk 3 1/2 ounces fresh ginger peeled, and thinly sliced 2 1/2 cups dashi or chicken stock 3/4 cup sake 3 tablespoons Splenda 4 tablespoons dark soy sauce 4 green onions Cut ...
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by
tulawdog76
Ingredients: For the pork: 2 pounds pork belly, preferably skin on, approx 2″ wide and 4-5″ in length For the dry cure: 3 tbls whole black peppercorn, freshly ground 2 tbls whole cloves, freshly ground 2 cinnamon stick, freshly ground (I used a ...
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