Pork Belly In Pasilla Sauce Recipes

BBQ PORK BELLY STRIPS

Steps:

• Preheat the oven to 375 °F (190 °c).
• Whisk together the olive oil, salt and pepper, then brush the mixture onto both sides of the pork belly strips.
• Place pork belly strips on a baking tray and bake them for 15 minutes.
• Remove from oven. Baste the strips BBQ sauce. Then turn them over and baste the other side.
• Return to the oven another 10-15 minutes. When they are golden and bubbly and fat has become translucent, they are ready to remove from the oven. They may need more or less time depending on the thickness of the strips.
• Remove from the oven and serve with rice or your favorite side dish.

SLICED PORK BELLY WITH HONEY GARLIC SAUCE

Steps:

• Slice pork belly into small cube-like pieces. Slice off extra fat, if you wish.
• Add sliced pork belly to a large pan and start frying on high heat. Do not add cooking oil.
• Constantly move pork belly slices in the beginning. Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat. Use splatter screen. The total cooking time should be about 10 minutes. Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned.
• As you're cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn't be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don't crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.
• Remove pan-fried pork belly slices to a plate. Remove extra fat from the frying pan.
• Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic.
• Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat.
• Add 1 tablespoon of sesame seeds and stir it in. Add back the sliced pork belly.
• Sprinkle the remaining 1 tablespoon of sesame seeds on top. Top with chopped green onion, and serve.

BRAISED PORK BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)

Steps:

• Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
• After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
• Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
• Pan-fry the pork for two minutes until all the sides are sear and colored.
• Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
• Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
• Dish out and garnish with thinly sliced scallion. Serve.

CRISPY PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

PORK BELLY SLICES

Steps:

• Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
• Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
• To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
• Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.

PORK LOIN IN PASILLA AND PEANUT SAUCE

Steps:

• Heat oven to 350°F.
• Blend dressing, chicken broth, chiles and 1/4 cup nuts in blender until smooth.
• Place meat in roasting pan or shallow pan; top with sauce. Cover.
• Bake 50 min. or until done (145°F), basting with sauce every 20 min. Let stand 10 min. before slicing to serve. Meanwhile, chop remaining nuts.
• Slice meat; place on platter. Top with sauce from bottom of pan; sprinkle with nuts. Serve with rice.

PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)

Steps:

• Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
• Drain on paper towels.
• Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
• Serve with cheese on top, or serve with cheese separate.

PORK BELLY IN PASILLA SAUCE

Steps:

• For the pork belly rub: Combine the brown sugar, salt, mustard and paprika in a bowl.
• For the pork belly: Trim the pork bellies and cut them into 6-inch squares. Score them horizontally and vertically on the fat side of the belly. (The score should be roughly 1/4-inch deep made with the tip of the knife.) Coat the bellies heavily with 1 cup rub and place inside a vacuum seal bag. Add the fat, garlic and thyme to the bag. Vacuum seal airtight and cure, refrigerated, overnight, or for up to 24 hours.
• Set a thermal circulator to 190 degrees F.
• Add the pork belly in the bag to the water bath. Cook 24 hours, then transfer to an ice bath and chill until the pork is under 40 degrees F. Remove the bellies from the bag, then pat dry with a towel and cut into roughly 6-ounce portions. Reserve for deep frying later.
• For the pasilla sauce: Preheat a grill to medium-high heat and preheat the oven to 350 degrees F.
• Place tomatoes and onions in a bowl and sprinkle with salt, pepper and olive oil. Place on grill and cook 2 to 3 minutes on each side.
• Place macadamia nuts in a baking pan and bake 5 to 10 minutes.
• Saute garlic and chiles in a pot on medium heat until the flavors begin to meld, 1 to 2 minutes. Add the chicken stock, lime juice, cumin and bay leaves and bring to a simmer. Puree in a blender until the sauce is very fine and smooth. Season to taste and finish the sauce with lime juice until the desired acidity has been reached. (Be careful when blending a sauce that is hot! It has a tendency to make a mess of your kitchen if you do not start off blending on slow. Also make sure blender is covered. Gradually work your speed up to full blast to get the velvet texture of the sauce, about 2 minutes total in the blender.)
• For the pickled carrots: Heat the vinegar, brown sugar and salt in a saucepot until it boils, 5 to 6 minutes. Pour the hot liquid over the carrots in a heatproof container and chill overnight.
• For the sour apple slaw: Julienne the cucumber on a mandoline into a bowl. Core the apples (leave the skin on) and julienne on the mandoline into the same bowl. Shave the cabbage paper-thin and add to the bowl. Add the salt, granulated sugar, pepper, lime juice, cilantro and 1 cup pickled carrots. Adjust salt, sugar and lime as needed.
• For the pork belly in pasilla sauce: Heat the oil in a 6- to 8-quart pot to 350 degrees F.
• Fry 6 ounces pork belly until golden brown, 4 to 6 minutes. Remove to paper towels and dab with additional paper towels to remove any extra grease.
• Heat up 3 ounces pasilla sauce. Place sauce in a circle on a plate. Plate 2 tablespoons slaw in the center of the sauce, followed by the fried pork belly. Place 2 tablespoons slaw on top. Garnish with the micro greens on the very top of the slaw and drizzle Paprika Oil around the plate.
• Steep paprika in oil in a small saucepan over low heat until it comes to a boil or 30 minutes. Allow to chill at room temperature for a few hours, then strain through a fine-mesh strainer.

KAKUNI (BRAISED PORK BELLY)

Steps:

• Heat a frying pan over medium (you don't need to oil the pan) and sear the pork pieces on all sides until lightly browned, about 3 minutes per side. At the same time, bring a medium pot of water to a boil.
• Remove the pork from the frying pan and wipe off the excess fat with paper towels. Place the pork and ginger in the boiling water, cover with a Japanese drop lid (see Tip) or make your own by shaping a sheet of aluminum foil into a round slightly smaller than the diameter of your pot, cutting large holes all through the foil for ventilation and setting it over the pork. Simmer for 20 minutes.
• Drain pork and rinse under running water. Discard ginger. Place pork in a bowl, cover with cold water and allow meat to cool for 5 minutes, changing the water twice.
• Lay the pork pieces in a single layer in the same pot (no need to wash), and add the sake and enough water so the liquids just cover the meat (about 4 cups). Bring to a boil over medium heat, skimming the scum as needed, then reduce the heat to low. Cover with the drop lid or foil with holes. Simmer for 1 hour, replenishing with water if needed. If you want to serve this dish with soft-boiled eggs, start preparing them now and then peel them.
• After the pork has simmered for an hour, add the sugar to the pot. Simmer for another 5 minutes, then check meat for tenderness. A skewer should slide through easily. Continue simmering if needed.
• Add the soy sauce to the pot, along with the peeled soft-boiled eggs, if using. Simmer for another 10 minutes. Remove the pot from the heat, and allow the dish to cool.
• When ready to serve, pour 1/4 cup broth from the pot into a frying pan, and allow it to reduce for 5 minutes to create a sauce. To serve, place kakuni pork pieces and eggs, if serving, in dishes, and top with the sauce. Serve with karashi to taste, if using.