Crispy Mustard Braised Pork Belly Recipes

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SLOW-ROASTED CRISPY PORK BELLY



Slow-Roasted Crispy Pork Belly image

Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)

Provided by Nagi

Categories     Main

Number Of Ingredients 9

1kg / 2 lb pork belly with skin on
1 1/2 tsp olive oil (, divided)
1/2 tsp fennel powder / ground fennel seeds (, optional, Note 3)
1 tsp salt (, cooking/kosher salt (or 7/8 tsp table salt), divided)
1/4 tsp black pepper
Apple Sauce ()
Vermouth Jus ()
Cauliflower Puree (, (Note 2))
See in post for more Sauce options

Steps:

  • Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
  • Preheat oven to 140°C/285°F (120°C fan).
  • Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
  • Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
  • Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
  • Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
  • Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
  • Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
  • 30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
  • Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
  • Serving: Slice into 2cm / ⅘"-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.

Nutrition Facts : Calories 1313 kcal, Carbohydrate 1 g, Protein 23 g, Fat 135 g, SaturatedFat 49 g, Cholesterol 180 mg, Sodium 661 mg, Fiber 1 g, ServingSize 1 serving

CRISP BRAISED PORK SHOULDER



Crisp Braised Pork Shoulder image

Provided by Melissa Roberts

Categories     Onion     Pork     Vegetable     Braise     Sauté     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

1 (4 1/2-lb) solid piece boneless pork shoulder (not lean; from picnic side)
2 teaspoons salt
1 tablespoon olive oil
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 onion, cut into 2-inch pieces
2 Turkish bay leaves or 1 California
1/2 teaspoon black peppercorns
1/2 teaspoon juniper berries
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 cups water
2 tablespoons vegetable oil
Special Equipment
a wide 5- to 6-qt heavy pot with a tight-fitting lid

Steps:

  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
  • Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
  • Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.

CRISPY PORK BELLY



Crispy Pork Belly image

The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the pork belly: Line a baking sheet with foil and fit with a wire rack.
  • Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
  • Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
  • Preheat the oven to 325 degrees F.
  • Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
  • Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
  • For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

BRAISED PORK BELLY



Braised Pork Belly image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 10 servings

Number Of Ingredients 12

1/2 cup olive oil
5 pounds pork belly, cut into 6-inch pieces
1 can of your favorite beer
1 bunch celery, chopped
2 large yellow onions, chopped
2 medium carrots, chopped
20 cloves garlic, chopped
8 cups chicken stock or broth
2 tablespoon Szechuan peppercorns
10 sprigs fresh thyme
2 bay leaves
Salt

Steps:

  • Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
  • Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
  • Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
  • Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
  • Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.

CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES



Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes image

Christmas is steeped in tradition. Special foods! Gifts! Songs! You may want to add this Nordic tradition to your festivities: Pork belly baked with the skin on, which becomes astonishingly crispy. Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork.

Provided by Food Network Kitchen

Time 12h

Yield 6 servings

Number Of Ingredients 14

4 pounds boneless skin-on pork belly
2 tablespoons kosher salt
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
6 cups thinly sliced red cabbage
1/3 cup white wine vinegar
1/4 cup lingonberry jam
1 teaspoon sugar
1 teaspoon kosher salt
2 pounds small potatoes
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Flaky sea salt, for serving

Steps:

  • For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
  • Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
  • About an hour before cooking the pork, allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
  • For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
  • For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
  • Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
  • After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.

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