I am tempted to suggest a little more salt and black pepper, but you alone will know the seasoning of your butcher's best. Remove the sausages from the skins and put the filling into a bowl. Lay the pork belly flat on a work surface. Serve with toast or exceptionally crusty bread and cornichons, or perhaps pickled chillies.Īs I was buying a piece of belly pork the other day, my butcher, Mr Godfrey, suggested I stuff it with apples and sausagemeat. Leave to cool, then refrigerate till the fat has set. Pour the liquid in the roasting tin through a sieve over the rilettes and mix lightly. Pack tightly into a china or earthenware bowl. This takes a little while to do thoroughly, but is a rather pleasing task. Remove the lid, lift the meat from its juices, then tear it into very fine shreds with the aid of two forks. Cover, either with tight foil or a lid, then leave in the oven for 3 hours or until the pork is completely tender. Rub a tablespoon of salt all over the meat, drop in the bay leaves, together with the thyme, the whole garlic cloves and the water. Put the piece of pork in a roasting tin or large shallow pot for which you have a lid. Toss the broccoli, pork and dressing very gently together, then serve.Ī coarsely textured pâté that I like with rounds of hot sourdough toast, or maybe very crisp French bread and a pot of pickled cornichons or other crisp gherkins. Rip or cut the pork in thick shreds about the thickness of a pencil. Make the dressing by stirring a pinch of sea salt into the vinegar, a little black pepper, then whisking in the mustard, groundnut and olive oils, the chopped parsley and the finely chopped gherkins.Ĭook the broccoli in the boiling water for about 3 minutes, drain and set aside. Indeed, any juicy piece of cold roast pork would be suitable.Ĭornichons – 8, or 4 medium-sized, gherkinsīring a large pot of water to an enthusiastic boil and salt it lightly. Instead of bao buns use roti, tortillas, or lettuce for a low-carb option.I use either the crisp belly roast below or a piece of the stuffed roast for this. You can use this pork filling with almost anything else. Bao Bun – If you cannot find the bao buns, no worries.Some other veggies you can add to the bao are radish, cabbage, and quick pickles. Vegetables – Any fresh vegetables work well in this recipe.Note that depending on the protein you use the marinating time may vary. Protein – This bao recipe can be used with a variety of proteins.Top with carrot, cucumber, daikon, and cilantro. This will just take a few minutes to do.įill each bun with pork belly. Steam the buns according to the package instructions. Let it reduce slightly.Īdd the pork to the pan and cook for 2-3 minutes per side, until the sauce has caramalized slightly onto the pork. Then pour about 3 tablespoons of the liquid into a frying pan over medium high heat. Strain the braising liquid to remove any chunks. If it looks to be getting low, add 1/4 a cup of water. Cover and simmer for 1 hour, until the pork is tender.īe sure to watch the pot as the pork cooks to make sure the water doesn’t evaporate. Add the onion, pork, and the marinade to the pot. Heat beef broth in a pot large enough to fit the pork. Place the pork in the bowl and marinate the pork in the refrigerator for at least 15 minutes or up to 5 hours if you have the time. Mix together the Shaoxing wine, light and dark soy sauces, brown sugar, olive oil, 5-spice, garlic and ginger in a medium bowl.
#Delicious pork belly recipes how to
How to Make Pork Belly Bao (Gua Bao) Step One: Marinate
#Delicious pork belly recipes free
Feel free to experiment with other broths (i.e. Beef Broth – Use broth or use a mix of water and a bouillon cube.Onion – This will add a lot of flavor to the cooking broth.Ginger – Adds aroma and flavor to the pork.Garlic – Adds aroma and flavor to the pork.Chinese 5-spice Powder – It’s a mix of spices commonly used in Chinese cooking, and adds a ton of flavor to the meat.
Olive Oil – Gives the marinade and pork a bit of fat.Brown sugar – Light or dark brown sugar.Light soy sauce and dark soy sauce – Here is a set of both from Lee Kum Kee.If you can’t find it, you can leave it out or replace with cooking sherry. Shaoxing wine – You can find this at a Chinese or Asian store.In any case, you will be slicing it before you cook it, so it doesn’t matter what form it starts in. Pork Belly – You can use a pork belly roast or pork belly slices for this recipe.
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