Best 5 Cajun Pork Belly Recipes

EMERIL'S NEW ORLEANS' ASIAN-STYLE BRAISED PORK BELLY

Steps:

• Place each portion of pork belly in a 1-gallon re-sealable plastic bag. In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well. Divide the mixture between the 2 plastic bags and seal them. Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours.
• Preheat the oven to 325 degrees F.
• Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over and roast for another 1 1/2 hours. Remove from the oven and place on a counter top, or cooling rack to cool. Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
• Remove the pork from the refrigerator and uncover. Carefully remove any congealed fat that rests on top of the cooking liquid. Using a sharp knife, score the fat layer of the pork in a cross hatch pattern.
• Preheat the oven to 400 degrees F.
• Add the remaining cup of chicken stock to the pan and place in the oven. Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes.
• Remove from the oven and divide into 6 even portions. Place the frisee in a large bowl and toss with the rice wine vinegar. Season lightly with salt and pepper.
• To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce over the pork and serve immediately.

CRISPY PORK BELLY

Steps:

• For the pork belly: Line a baking sheet with foil and fit with a wire rack.
• Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
• Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
• Preheat the oven to 325 degrees F.
• Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
• Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
• For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

CAJUN PORK AND RICE

Steps:

• Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.

CRACKLINS (DEEP-FRIED PORK BELLY)

Steps:

• Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
• Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
• Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.