???????????? Classic Chinese Style Pork Belly Recipe! #porkbelly #siuyuk
is Chinese style Pork Belly the BEST!
The aerated crunch from this method is no doubt one of the best. As always, 70% of your success comes from how you dry out the skin of the pork.
Dry skin = Crunchy Pork Crackling.
Chinese Style Pork Belly, with Rice & a Caramelised Chilli Sauce,
Hello China ????????????
Ep 4 - Crispy Pork Belly from around the world ????
Using @murrayvalleypork belly for this classic!
I'm on a mission to explore pork belly from around the world, Join me on this pork belly ride,
And let's explore the world's cuisines with pride.
What Country is Next?
Recipe - CLASSIC CHINESE STYLE PORK BELLY
Ingredients
2 Kg Murray Valley Pork Belly
1 Tbsp Chinese 5 Spice
1 Tbsp Salt
1 Tbsp Garlic Powder
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Distilled White Vinegar
*Rock Salt - Enough to Cover the skin of the Pork Belly
Method
1. Using a Jaccard, (if you want that white tool, link in bio) Prick 345,678 holes into the skin of the pork.
2. Dry The Skin of Pork. 2 to 4 days in the fridge, place the Pork Belly skin side up on a wire rack, uncovered.
3. On Cook Day, Preheat oven to 180c
4. Make some slits in the meatside & season well. Flip your pork belly skin side & wipe off any seasoning on the skin. It will burn so brush it off.
5. Build a foil boat & wipe some rice wine vinegar onto the skin. It will help break it down a little. Top the skin of your pork belly with Rock Salt. You don't want to see skin.
6. Bake at 180c for 60min
7. Take the pork belly out of the oven & remove all the salt, wipe the sides as well.
8. Brush White Vinegar onto the skin.
9. In the oven on Grill Setting at 250c for 20 to 30 min, until crispy & golden.
Stay tuned for the Caramelised Chilli Sauce Recipe! It's a knockout????????
#murrayvalleypork
Best Bite in BBQ - CRUNCHY Burnt Ends
Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
#Recipe #ComfortFood #CookingShow
Rome's Fried Pork Cutlet & Homemade Apple Sauce | Rome's Cozy Kitchen
On the latest episode of Rome’s Cozy Kitchen, Chef Romel Bruno is whipping up fried pork cutlets with a little bit of apple sauce; so simple yet so good. They’re a little crispy, sweet, crunchy, and tart—all those flavors come together here for something delicious. GET THE RECIPE ►►
PREP TIME: 130 minutes
COOK TIME: 40 minutes
SEREVES: 4
INGREDIENTS
For the pork cutlets:
4 large boneless pork cutlets (center cut)
4 whole eggs
2 tablespoons water
2 cups all-purpose flour
2 cups panko breadcrumbs
2 cups neutral frying oil, such as Canola or vegetable
kosher salt, to taste
For the apple sauce:
6 apples, peeled, cored, and diced
1 large lemon, zested and juiced
1 cup water, plus more if needed
1/4 cup granulated sugar
1/2 teaspoon kosher salt
Lemon wedges, for garnish
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