Braised Black Pepper Pork-Belly

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Ready : 1 hr 05 mins  [Prep : 5 mins † Cooking : 1 hr † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : Braise
Level : Easy
Idle : 1 hr Printable Recipe.


Rich, Luster Glaze Peppery Piece Of Meat

Really, this is just Pan-braised Pork-belly flavored with Black pepper. In fact, it is a lot like Pan-fried Char Siew – click for recipe. While U can prepare this with the usual – pork chop’s style, where the flavors come mainly from the sauce, this braised method has the flavors infused into the meat, thus giving it a much better profile of flavors, plus the meat is tender. Here’s The Viand’s take on Braised Black Pepper Pork-belly.

IngredientS

 

MAIN :

  • Pork-belly cut to abt 1.5- 2 inches strip. In fact, maybe “bone-in pork chops” is a better alternative. Pure lean Pork will be a little tough.

MARINATING :

  • Salt, Sugar (brown/gula Melaka will be perfect), Light soy, Dark soy (more for coloring), lots of coarsely grounded Black pepper, a dash of Sesame oil and Shaoxing wine. A clove or two of smashed Garlic and a small piece of smashed Ginger. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by marinating the Pork-belly with all the Marinating Ingredients – for at least a couple of hrs (overnite for better flavors).
  • Step 2 : Make sure the Pork-belly is at room temperature (out of Fridge for at least 1 hr). Heat up a non-stick Pot/Pan. Transfer the pork belly (w’out the sauce) to the Pot to sear/brown all sides properly. the searing process is really optional but The VainD thinks it helps to build flavors and texture layering.
    ~
    Add the sauce and water to abt just covering the Pork-belly. Bring to boil and then turn heat to medium/low and simmer for at least 1 hr (depending on the heat) or till sauce thicken and caramelize to syrupy. Towards the end when the sauce starts to thicken, flip and turn the Pork-belly occasionally to avoid burning.
    ~
    Take out the Pork-belly and let it set for abt 10-15 mins b4 slicing to abt 1/2cm thick (preference). Drizzle with the thick sauce and ur plate of delicious peppery “Braised Black Pepper Pork-belly” is ready to be served.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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