![]() ![]() Instead of a mixing bowl we use loads of these for mixing, prepping, and serving. A small mixing bowl to mix the glaze ingredients in.In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it. Pat the pork belly all over with kitchen paper to dry the surface, then rub with olive oil and season generously all over with salt and black pepper. A splatter guard/screen - to avoid hot fat spitting when frying the belly pork Score the fat on top of the belly with a sharp knife, being sure not to cut into the meat.In order to make this recipe you will need: For more information please see our Terms & Conditions. The nutritional information provided is approximate and can vary depending on several factors. If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). Updated in October 2018 and then again in July 2022 with new photos, video and some housekeeping. This post was first published in March 2015. When the time is up, turn the temperature up to 390F/ 195C, and air fry pork belly for an additional 10 minutes, until the crackling is crispy. Tried this recipe? Mention or tag #KitchenSanctuary on Instagram! Combine all ingredients, including pork belly, and marinade for at least 1 hour. □ What do we need? For the slow-cooked pork belly For the sticky glaze Instructions Slice pork belly into half-inch pieces. Just because the pork hasn't been marinating for hours, doesn't mean it's not going to taste amazing (I confused myself with double negatives there, but I'm basically saying it tastes amazing even though we're only glazing at the end). But at the end of the day, I just mean coated in some kind of sugar and then cooked until you reach the dark brown, shiny stage, creating an intense flavour that takes whatever you’ve just made to a whole new level. How could anything finished in that way not taste amazing?įor this recipe, the sticky layer is added right at the end. I sometimes like to kid myself and call it caramelized - like this ' caramelized beef brisket'. I'm all about the sticky. Just call me sticky Nicky. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes, until the meat is fork tender. Sticky chicken stir fry, Gingerbread cake with Sticky Whisky glaze, sticky Asian sea bass this sticky pork belly and AT LEAST ten others (just did a quick count). I wonder how many recipes I've published with sticky in the title. Check out my three step process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating. This pork belly is such a thing of beauty and definitely a recipe I’m going to make for a party soon.This Sticky Chinese Pork Belly is one of my absolute favourite recipes on the blog. I’ve been nervous about making pork belly for parties because sometimes the skin starts to burn, sometimes it doesn’t crisp evenly, the skin starts to fall apart when slicing, etc. This is just such an easy and almost fool-proof recipe too. The skin is fantastically crunchy and stays so for hours. ![]() The end result? This was everything I was looking for. The prep is still pretty minimal, you just have to plan ahead. I also wanted to make sure the skin was extra dry, so I went ahead and put it in the fridge for several hours to dry out and give time for the meat to marinate. Just based on my previous experience I knew the meat wouldn’t be nearly as flavorful or juicy without the marinade because I’ve tried just doing the rub right before cooking and it really isn’t the same. I did make some modifications to the recipe, especially the prep as well as the cooking times. The skin then crisps up beautifully, staying a golden brown rather than getting too dark or burnt. ![]() The salt forms a crust when it’s baking, so you can remove the entire thing without having the skin turn too salty. What really intrigued me was that it uses a salt crust to crisp the skin. You don’t need to dry the skin overnight, marinade the meat, score the skin, or puncture holes. Then I came across this recipe found on Rasa Malaysia for an easy Chinese Roast Pork, a recipe she got from a friend. I’ve eaten pork belly that has unscored skin so I knew it was possible, but I hadn’t yet come across a recipe that didn’t require that step and when I tried not scoring it, the skin just wouldn’t get crispy enough. I’ve had some success ( here and here), but one thing that really bothered me was having to score the skin because it makes it hard to slice pieces with the skin intact. I’ve been obsessed with making the perfect crispy pork belly. ![]() My search is over for the perfect pork belly recipe. No need to score or puncture holes in the skin. The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I’ve made. This is the best pork belly recipe I’ve made. ![]()
0 Comments
Leave a Reply. |