Raw material: badyan

Tender pork belly | Surprise with rice

Pork belly? You can do something interesting with it? Some people like it roasted with onions and garlic, it belongs to our classics. But differently? I flipped through a few videos looking for inspiration. Again, there is much to discover. Maybe even with a belly, with whom I am not friends. So I took the plunge and I don't regret it. This is really worth a try. And I'm not kidding myself with that here.

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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
It tastes a bit like China, but I wouldn't claim it to be Chinese. Although star anise and fresh ginger are also tempting with soy and oyster sauce. And please pay attention to the point 1, it is essential. Pork belly is especially popular in the Philippines, Hispanic, Chinese, Danish, Norwegian, Korean and Thai cuisine. So the oriental touch is appropriate.
Votes: 0
Rating: 0
You:
Rate this recipe!
Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
It tastes a bit like China, but I wouldn't claim it to be Chinese. Although star anise and fresh ginger are also tempting with soy and oyster sauce. And please pay attention to the point 1, it is essential. Pork belly is especially popular in the Philippines, Hispanic, Chinese, Danish, Norwegian, Korean and Thai cuisine. So the oriental touch is appropriate.
Tender pork belly | Surprise with rice
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  1. We choose a meaty belly, we won't be serving rancid lard after all... If you have rib meat, so cut them off. It goes with something else.
  2. Cut the belly into cubes.
  3. Place the pieces of belly on a dry, hot, hot pan. Fry until golden on all sides.
  4. Turn over while roasting, so that the belly is roasted on all sides.
  5. We slightly lower the temperature under the pan with the belly and roast it for a while 20 minutes, to drain some of the fat. You can easily bake longer, so that the pieces are really toasted on all sides. And keep turning as you go. Right now, when the fat is released, baking slows down. In the meantime, we are still turning. So I allowed this friend to roast for half an hour. It also depends on the performance of your cooker. Ale pozor, the belly plays sniper and sometimes brutally explodes. So don't burn yourself.
  6. Remove the fat from the pan and drain the meat.
  7. Halve the onion and then cut it into quarters. Finely chop the garlic.
  8. After roasting the belly, let the onion become vitrified in the pan. That greased pan will handle it.
  9. add garlic. Toss, but we don't give the garlic more than a minute, so he doesn't get bitter.
  10. Return the roasted belly to the onion and garlic pan.
  11. Chop the scallions.
  12. Chop the ginger. I'm not robbing him though, but feel free to do it.
  13. Add sugar and let it caramelize.
  14. Add star anise and black pepper balls.
  15. Add chopped spring onion.
  16. Add soy sauce and then oyster sauce. Toss.
  17. We pour water like that, so that the meat is two-thirds submerged.
  18. Add sliced ​​ginger and mix.
  19. Cover and cook over medium heat 50 until 60 minutes.
  20. Then uncover and reduce the liquid to a thicker consistency.
  21. Podáváme s rýží. Garnish with chopped spring onion. You can do without rice, just choose a baguette as a side dish.