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Pork belly recipes12/27/2022 ![]() ![]() Add plenty of rub seasoning to your Pork Belly.Īn hour before smoking the meat, remove the pork belly from the refrigerator and bring it to room temperature. Cover the pork belly and place it in the refrigerator for 24 hours. Mix the sweet paprika, ground pepper, dry mustard, chili powder, garlic powder, and cayenne pepper and rub a liberal amount all over the fat layer of the pork belly. Place the pork belly to the side and prepare your rub to the side. Slice scores through fat in one direction. Once the skin has been removed, take your filet knife and slice scores through the pork belly’s fat - just the fat, not the flesh - into a crosshatch along the entire layer of fat. Using a filet knife, place multiple minor cuts throughout the skin to remove it easily. Grab the skin with the paper towel and pull the skin back lightly. To remove the skin, grab a paper towel and choose a “lose” corner of the skin. Having the rind removed allows the smoke and flavors to penetrate the meat more thoroughly. I recommend buying it already removed to save you a step in the kitchen. You can purchase pork belly with the skin/rind removed, or you can purchase it with it in tack. You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sam’s Club. To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare it WhenĬooked properly, it can easily become one of the most requested dishes at your family get. Pork belly is uncured, unsmoked bacon with juicy layers of fat wrapped around the meat. Recipe will have you questioning why you ever bought bacon at your local grocery store - it’s Make sure all of the rice kernels are well-coated with sauce.Smoked pork belly should be full of flavor and melt-in-your-mouth. Stir, and mix everything well using medium-low heat. Turn the heat back down to medium, cover, and simmer for 10 minutes until the pork is softened and a bit more tender. Stir, and turn up the heat to bring the mixture to a boil. (Use ¾ cup liquid if your stove has a higher BTU). Turn down the heat and add 1½ tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, ¾ tablespoon of dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom soaking liquid, or stock. Turn up the heat, stir-frying until the pork is lightly browned around the edges.Īdd the mushrooms and stir-fry for another two minutes. Cook the minced ginger until lightly browned. Heat 2 tablespoons of oil in wok over medium heat. Save the mushroom water! If using fresh Shiitake mushrooms, just dice them. Squeeze the water out of the soaked mushrooms before cutting them into quarters, and set aside. This takes at least 2 hours, but it’s easiest to just soak them overnight. If you’re using dried Shiitake mushrooms, rinse them, then submerge them in warm water until softened. Pork Belly Mushroom Rice Bowls: Recipe Instructions Make it and let me know what the results are in the comments! Maybe the presence of so much pork fat is making you think twice, but in those days when pork was scarce, there was nothing better! Mark my words, put a bowl of this in front of any picky eater, young or old, and no one will turn his or her head away. ![]() The meaty, delicious shiitake mushrooms only intensify the flavor of the dish.Īnd of course, it’s a take on my childhood dream: a bowl of steaming mushroomy rice mixed with tender pork belly bits and a perfect sauce with bits of pork fat dotted through it. This quick braised Pork Belly Mushroom Rice Bowl is a simplified version of the flavors in our favorite dishes, designed to satisfy your braised pork belly craving in a pinch. With pork belly, you can’t go wrong.īut that’s just the tip of the iceberg of the pork belly recipes we’ve covered on the blog. The Cantonese take on braised pork belly is the addition of red fermented bean curd, a flavor enhancer that tastes better than it sounds. The Shanghainese like it sweet in Shanghai Style Braised Pork Belly, and people from Hunan gotta have their chilies, so Mao’s Braised Pork Belly is spicy and aromatic. ![]() The Taiwanese make it savory and saucy like in Taiwanese Braised Pork Belly. Having food blogged for the past five years, I’ve come to realize that pork belly is one of the most versatile ingredients in Asian cooking. Plus, this is a new way to use leftover rice that’s not your run-of-the-mill fried rice! The Versatility of Pork Belly If you grew up in an Asian household, you’ve probably eaten something at least vaguely similar to this, especially as a child.Ī bowl of tender pork belly and glistening saucy rice will get even the pickiest child to open wide for dinner time. Let me start by saying that I’m pretty certain this Easy Pork Belly Mushroom Rice Bowl will quickly be becoming a go-to crowd pleaser. ![]()
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