Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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SWEET MAPLE HONEY GLAZED PORK BUTT this recipe is awesome
I use your not so typical ingredients for this recipe. That might be why it's so good. Watch, Make, Eat, Repeat.
INGREDIENTS:
3 - pounds Pork Shoulder Butt, Boneless or bone in.
1/2 cup of Port or Sherry Wine
Sugar - no measurement just coat evenly as i do in the video
1 - Tablespoon of Garlic Powder
1 - Teaspoon of Paprika
1 - Teaspoon of Salt
1 - Teaspoon of Pepper
1 - Teaspoon of Cinnamon
2 - Tablespoons of Olive Oil
3 - Tablespoons of Minced Onion
2 - Tablespoons of Worcestershire Sauce
1 - Tablespoon of Your favorite B.B.Q. Sauce. I use Sweet Baby Rays
1 - Tablespoon of H.P. Sauce - It's a brown sauce from Holland that the British use .Very good stuff. If you can't find it at your local Grocery store. You can use A - 1 Steak Sauce.
2 - Tablespoons of Pure Maple Syrup
2 - Tablespoons of Honey
Slow Cooked Honey Glazed Pork - AMAZING!
This is a recipe that I saw on Tasty's cooking channel. If you haven't already tried it, it's DELICIOUS. Very easy to follow and the results are amazing. Enjoy!
Slow Cooked Honey Glazed Pork - AMAZING!
Honey-Glazed Pork Roast (Easy Than You Think!)
An incredibly flavorful pork dinner requires just 25 minutes of hands-on time and earns you major presentation points when you serve it with a honey-lime glaze you made during roasting.
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Oven Roast Pork Picnic Shoulder - Easy, Crispy, Under $10
This recipe is a super simple way to slow roast a whole pork shoulder and get crispy skin in the oven. It makes a lot of food to feed a crowd, or to have leftovers for the week and it costs less than $10.
Stay tuned for more videos on recipes using this roast pork shoulder!
Ingredients
Whole pork picnic shoulder, skin-on, bone-in ~8 lbs
3 Tbsp kosher salt
3 Tbsp sugar
3 Tbsp white vinegar
Directions
1. Pat the pork picnic shoulder on all sides dry with paper towels.
2. Cut slits into the skin but avoid cutting into the meat. Cut the other direction to make a cross pattern
3. In a small bowl, mix the salt and sugar together.
4. Rub the salt/sugar mix onto the meat. Be sure to rub all sides of the pork. The roast is big so be generous.
5. Place it onto a roasting pan with a rack, skin side up. Brush white vinegar onto the pork skin. This will help with crisping the skin.
6. Refrigerate overnight. Leave it uncovered to allow the pork to dry out.
7. The next day, preheat the oven to 275°F. Remove the pork from the fridge (the skin should be dry by now) and slow roast the pork for 8 hours in the oven.
8. After 8 hours, remove the pork and preheat the oven to 450°F. The pork should be fully cooked at this point, but the skin won’t be quite crispy just yet.
9. Once preheated to 450°F, roast the pork again for 10 to 15 minutes or until the skin is crisp. Add foil or water at the bottom of the roasting pan to avoid burning and help with clean up #ASMR #cookingvlog
Butcher Paper:
Roasting Pan:
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Hot Honey Pork Belly Burnt Ends | Grill Nation
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