Sweet And Sour Ahi Belly Recipes

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

EASY SWEET AND SOUR SAUCE

Steps:

• Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.

SWEET AND SOUR PORK

Steps:

• Mix ingredient in A and marinate for 30 minutes or longer
• Coat the pork with the dry coating mix, dust off the excess
• Deep fry the pork in a pan filled with half-inch deep oil, over medium heat, for four minutes. Remove and drain on a paper towel.
• Heat 1 tbsp of oil in the wok. Saute the onion until aromatic, then add the pineapple, cucumber, followed by the sweet and sour sauce and water.
• When it returns to a boil, remove from heat and doused the deep-fried pork in the sauce.
• Serve while the pork is still crispy.

EASY SWEET AND SOUR PORK BELLY

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
• Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
• Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
• Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
• Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
• Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
• Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side. Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
• Remove from the heat and serve.

SWEET AND SOUR AHI BELLY

Steps:

• For the sweet and sour sauce: Combine pineapple juice, brown sugar, vinegar and ginger in a pot and boil until sugar dissolves. Strain and remove ginger from the mixture. Return to the pot over reduced heat. Whisk together the cornstarch with 1/4 cup water, then slowly whisk cornstarch slurry into sauce and cook until sauce thickens.
• For the ahi belly: Sprinkle salt and pepper on fish.
• Whisk tempura flour with a pinch of salt and pepper, then add soda water until evenly mixed.
• Coat fish with all-purpose flour, then fully immerse fish into tempura batter.
• Bring oil to 350 degrees F in a deep-fryer.
• Fry fish until golden brown, about 5 minutes.
• Meanwhile, saute bell pepper, pineapple and green onion in a pan with a drizzle of oil.
• Top fish with 1/2 cup sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice.