Crispy sweet and sour pork belly

Are you looking for recipe inspiration Crispy sweet and sour pork belly ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Crispy sweet and sour pork belly What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Crispy sweet and sour pork belly, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Crispy sweet and sour pork belly delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Crispy sweet and sour pork belly adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Crispy sweet and sour pork belly estimated approx 24hr.

So, this time, let’s try it, let’s create it Crispy sweet and sour pork belly home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Crispy sweet and sour pork belly use 15 type of material and 14 manufacturing step. Here’s how to make the dish.

This dish is an elevated version of the classic Sweet and Sour Pork, with melt-in-your-mouth pork belly that is contrasted with a thin crispy layer of skin

Ingredients and spices that need to be prepared to make Crispy sweet and sour pork belly:

  1. 1 kg pork belly with skin on
  2. 2 tbsp brown sugar
  3. 3 tbsp kosher salt
  4. 1/4 tsp coriander
  5. 1/4 tsp Szechuan pepper corns
  6. 1/8 tsp ground cinnamon
  7. 1 cup pineapple juice
  8. 1/4 cup rice vinegar
  9. 2/3 cup brown sugar
  10. 2 tbsp soy sauce
  11. 2 tbsp Chinkiang vinegar
  12. 2 tbsp ketchup
  13. 2 tsp corn starch
  14. 5 tbsp water
  15. 1 /tsp chili oil (optional)

Steps to make Crispy sweet and sour pork belly

  1. Cure the pork belly for 12-24hr:
  2. Cut the pork belly into large sections that will fit into a large frying pan for frying later. Then score the skin in 1″ squares, being careful not to cut into the meat
  3. Mix 2 tbsp brown sugar and salt and rub onto the MEAT side, being careful not to get any on the skin (if you get sugar on the skin then the skin will burn almost instantly later when it is fried).
  4. Flip the belly over and lightly sprinkle salt onto the skin, being careful not to add too much salt otherwise skin will take on all the salt flavor and be nearly inedible later (note: this picture shows TOO MUCH salt)
  5. Place a wire rack over a cooking sheet and put the pork belly on top skin side up. Place in the fridge uncovered for 12 to 24 hours
  6. Once meat has cured for 12-24hrs, wipe off any remaining salt and pop it into oven at 225F for about 5hrs, or 250F for about 3.5hrs. The meat will be perfectly tender when internal temp is between 195F-200F
  7. About 45min before pork belly is done cooking, cook some rice and prepare a vegetable (like green beans)
  8. To make the sauce, toast the coriander and Szechuan pepper corns in a sauce pan over medium high heat until they start to become fragrant (1min)
  9. Grind the spices together and mix together with remaining sauce ingredients except for corn starch. Cook over medium heat until it starts to bubble
  10. Create a slurry with the cornstarch by mixing the cornstarch with an equal amount of water in a small container and shaking it together. Add this to the sauce and simmer for 1-2 min. Season to taste
  11. Once pork belly has reached approximately 197F, prepare a large frying pan with about a half an inch of vegetable oil in it. Place the pork belly skin side down into the oil and then put it over medium heat. Place a splatter guard over top of the pan because there's a very high chance that there is still moisture in the pork belly, and if this drips into scorching hot oil it will literally explode and scorch everything nearby. Good idea to remove splatter guard once in a while to remove moisture
  12. As the oil heats, the pork belly will start to crackle. It is done in about 5-10min when skin has bubbled a bit but not darkened.
  13. Remove from oil and cut along the lines that were scored in the skin, making bite size pieces
  14. Stir fry the pork belly and the sauce plus chili oil, along with a partially cooked veggie over high heat for about 2 minutes, until the sauce starts to caramelize but does not burn. Remove some heat and serve over rice.

How ? It’s easy? That’s how to make Crispy sweet and sour pork belly which you can practice at home. Hopefully useful and good luck!

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