Best 3 Twice Cooked Pork Belly With Cider Sauce Recipes
Indulge in the delectable Twice-Cooked Pork Belly with Cider Sauce, a harmonious blend of crispy pork belly and a tangy, aromatic cider sauce. This recipe elevates the classic dish to new heights with its perfect balance of flavors and textures. Succulent pork belly is meticulously cooked twice, resulting in an irresistibly crispy exterior and a tender, melt-in-your-mouth interior. The accompanying cider sauce is a delightful symphony of sweet and sour notes, complemented by a hint of spice. This dish is a culinary masterpiece that will tantalize your taste buds and leave you craving more.
In addition to the main recipe, this article offers a tantalizing selection of variations to suit every palate. For those who prefer a spicier kick, the Szechuan Twice-Cooked Pork Belly amps up the heat with a fiery Szechuan sauce. If you're seeking a lighter option, the Twice-Cooked Pork Belly with Pickled Vegetables provides a refreshing twist with its tangy pickled vegetables. And for those with a sweet tooth, the Twice-Cooked Pork Belly with Honey Glaze adds a luscious honey glaze that caramelizes beautifully. No matter your preference, these variations are sure to satisfy your cravings for this delectable dish.
CRISP CIDER-BRAISED PORK BELLY
Barney Desmazery's prepare-ahead recipe for the perfect pork belly will be a sure-fire hit at your next dinner party
Provided by Barney Desmazery
Categories Dinner, Main course
Time 12h
Number Of Ingredients 12
Steps:
- Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly - a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged - if it isn't, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.
- When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish - the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.
- Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.
- Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down - be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.
Nutrition Facts : Calories 915 calories, Fat 67 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.22 milligram of sodium
CRISPY PORK BELLY SLICES WITH CIDER
A beautiful sweet and salty pork belly recipe that is perfect for a Sunday dinner
Provided by Slow The Cook Down
Categories Main Course
Time 5h
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 160°c
- Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
- After 2 hours, take the belly out. Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.
- Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.
- After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing. Make sure all the sides are covered. Pop back in the fridge.
- After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).
- Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.
- Let the pork belly rest before serving
Nutrition Facts : Calories 911 kcal, Carbohydrate 29 g, Protein 25 g, Fat 82 g, SaturatedFat 48 g, Cholesterol 179 mg, Sodium 716 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
TWICE-COOKED PORK BELLY WITH CIDER SAUCE
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Choose the right cut of pork belly: Look for a piece of pork belly that is at least 1 inch thick and has good marbling. This will ensure that the pork belly is tender and flavorful.
- Score the pork belly: Scoring the pork belly will help the fat render and the flavors penetrate the meat. To score the pork belly, use a sharp knife to make shallow cuts in the fat, about 1/4 inch deep and 1 inch apart.
- Season the pork belly: Season the pork belly with salt, pepper, and your favorite spices. You can also add a rub or marinade to the pork belly for extra flavor.
- Cook the pork belly slowly: Pork belly is a tough cut of meat, so it needs to be cooked slowly to become tender. The best way to cook pork belly is to braise it. To braise the pork belly, place it in a Dutch oven or slow cooker with some liquid, such as water, broth, or cider. Cover the pot and cook the pork belly on low heat for several hours, or until it is fall-apart tender.
- Crisp up the pork belly: Once the pork belly is cooked, you can crisp it up by roasting it in the oven or pan-frying it. To roast the pork belly, place it on a baking sheet and cook it in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until the skin is crispy. To pan-fry the pork belly, heat some oil in a large skillet over medium heat. Add the pork belly and cook it for 5-7 minutes per side, or until the skin is crispy.
Conclusion:
Twice-cooked pork belly is a delicious and versatile dish made from slow-cooked pork belly that's crispy on the outside and tender on the inside. This recipe uses a cider sauce to add a sweet and tangy flavor to the pork belly. Serve twice-cooked pork belly with mashed potatoes, roasted vegetables, or your favorite sides.
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