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Good Afternoon all, now you get present recipe Sweet and Savory Oven-Braised Pork Belly with 10 ingredients and 12 steps. Below this is how to prepare, please carefully carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 12 stages of easy cooking Sweet and Savory Oven-Braised Pork Belly.
Ingredients all Sweet and Savory Oven-Braised Pork Belly
Prepare 400 : to 500 grams Pork belly (block).
Prepare 3 tbsp : Sugar.
Needed 2 : heaping tablespoons ＊Grated onion.
Needed 2 1/2 tbsp : ＊Soy sauce.
Prepare 2 1/2 tbsp : ＊Oyster sauce.
Needed 1 tbsp : ＊Shaoxing wine.
Needed 1 tbsp : ＊Sesame oil.
Needed 1/2 tsp : ＊Grated garlic.
Prepare 4 tbsp : Water.
Prepare 2 tsp : of water + 1 teaspoon katakuriko potato starch flour Katakuriko slurry.
If all basic ingredients Sweet and Savory Oven-Braised Pork Belly it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Step by Step Cooking Sweet and Savory Oven-Braised Pork Belly
Cut off excess fat from the pork belly and divide into 2 pieces. Cut to an even thickness. Stab the meat many, many times with a fork..
Put the pork pieces in a plastic Ziploc bag. Rub sugar into all sides and leave for 30 minutes. You can use honey instead of sugar!.
Put the ＊ ingredients in a container and mix well..
Add the ＊ ingredients to the bag with the pork, and flatten the bag as possible to eliminate air. Flatten the bag so that the meat is completely immersed in the marinade and leave in the refrigerator overnight..
Preheat the oven to 480°F/250°C. Transfer the contents of the bag to a small pan. Drain the marinade from the meat, and line the pieces in a roasting pan..
Roast at 480°F/250°C on one side for 7 minutes, turn and roast for another 7 minutes. I used a roll cake pan as a roasting pan..
The roasting time differs depending on how thick the meat is. If the juices run clear when you poke a piece with a skewer, the meat is done..
Add 4 tablespoons of water to the marinade in the small pan and bring to a boil. Simmer over low heat and add the katakuriko dissolved in water to thicken. Don't thicken too much though..
Slice the roasted meat 1 cm thick, spoon the sauce over it and serve..
You can store the marinated pork in step 4 in the freezer. Take it out of the freezer and put into the refrigerator the day before you plan to cook it, and let it defrost naturally. Or you can put the frozen bag in a bowl of cold water to defrost..
If you roast the meat wrapped in foil, it will be even juicier. The roasting time differs depending on the pieces of pork, so watch it as it cooks..
You can use lamb chops instead of pork. If you bring defrosted lamb chops when you go camping, everyone will love you!.
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