braised pork belly

Humba is an interesting dish. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise.

Braised Pork Belly or Filipino Humba Recipe

water

pork

garlic,

white vinegar

soy sauce

palm sugar

salted back beans

black peppercorns

bay leaves

star anise

¼ cup peanuts, roasted with skins off

In a stockpot, place the water and pork belly. Bring the water to a rolling boil, leaving the pork to par-boil for at least 10 minutes. Take the pot off the heat and leave the belly in the water until cool. Remove the pork from the pot and place in the freezer to quickly chill. Reserve the boiling liquid or broth and place it in a refrigerator for later use.

In large mixing bowl, combine all the other ingredients. Mix well until the palm sugar has completely dissolved. This mixture will serve as both marinade and braising liquid.

Once the pork belly has achieved a comfortably sliceable consistency, remove it from the freezer and cut the belly into three-inch squares. Place pork cubes in the marinade and keep in refrigerator overnight.

An hour or two before braising, remove both the marinating pork belly and the reserved broth. Scrape off the layer of fat that has formed above the broth.

In a heavy pot, place the pork belly, the marinade and broth over high heat. Once at a boil, reduce the heat to a gentle simmer and let it cook for at least two to three hours or until tender. Watch the fatty layer of the belly. If it begins to jiggle as it braises, the pork is tender and is ready to serve. You can also use a more conventional technique which is to poke the pork with a fork.

Once the pork is tender, remove the braised belly and set aside. Discard the bay leaves, turn up the heat under the braising liquid and reduce it to a slightly viscose-like sauce.

Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.

Shanghai-Style Braised Pork Belly (Hong Shao Rou)

lean, skin-on pork belly ((340 grams))

sugar

Shaoxing wine

Start by cutting your pork belly into 3/4-inch thick pieces.

Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.

Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.

Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.

NOTE: It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!

Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.

Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

Chairman Mao’s Red Braised Pork Belly is a famous Chinese dish with many slight variations. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again.

Chairman Mao’s Red Braised Pork Belly

ginger ((divided))

scallions ((diced

soy sauce ((生抽))

soy sauce ((老抽))

cinnamon

chili peppers ((optional))

The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. With the lid on, bring it to a boil. Once the pot boils, turn down the heat and simmer for one more minute. Drain, rinse the pork belly clean, and set aside.

With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Slowly melt the sugar, taking care to not let it burn. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Turn up the heat to medium. Stir and coat the pork belly with the melted sugar.

Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Stir and make sure everything is submerged. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Bring the mixture up to a simmer over medium low heat for 1 hour. Check the pork periodically to make sure the sauce doesn’t dry up.

Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining ½ teaspoon sugar and the green parts of the scallions. Stir quickly and serve!

Braised Pork Belly with Mei Gan Cai (梅干菜焖肉) is a well-known recipe from Shaoxing, China that many home cooks have come to know and love.

Braised Pork Belly with Meigan Cai (梅干菜焖肉)

meigan cai ((dried preserved mustard greens))

neutral oil

35 g rock sugar ((or 2 1/2 tablespoons granulated sugar))

ginger

Soak the mei gan cai in cold water for 30 minutes. Pull the dried vegetables out into a colander, and drain any sandy water. Rinse the bowl clean, and soak the mei gan cai once again, washing a couple more times until there is no sand or grit at the bottom of the bowl. Once clean, squeeze out as much water as possible from the reconstituted vegetables, and set aside. (Tip: with every wash, let the vegetables sit in the bowl of water undisturbed for 5 minutes, so any grit has a chance to settle to the bottom.)

Remove any stray bristles from the pork skin, and cut the pork belly into 1” thick pieces. Add them to a pot with enough water to cover the pork belly. Bring to a boil, and boil for 1 minute. Remove from the heat, rinse, drain, and set the pork aside. This step removes impurities, ensuring you get a clean flavor in the final dish.

Over low heat, add the oil and sugar to your wok. Heat until the sugar melts into an amber liquid. Add the star anise, ginger, and the pork belly. Raise the heat to medium, and cook until the pork is lightly browned. Add the mei gan cai, and stir-fry everything together for 1 minute.

Turn the heat down to low while you add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Make a point to melt any sugar sticking to your spatula into the sauce. Bring the liquid to a boil, cover, and turn the heat down to medium low.

Simmer for 45 minutes to 1 hour, until pork is fork tender, stirring every 10 minutes to prevent burning. If the mixture begins to dry out before the pork is tender, add more water. If there is still a lot of liquid in the pot by the time the pork is fork tender, uncover the wok, turn up the heat to medium high, and stir continuously until the sauce has reduced to about ¼ cup.  Make a point not to dry out the sauce completely.

So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce.  It’s a savory, sweet, home cooked meat dish with a melt in your mouth texture that is found on dinner tables throughout Okinawa, Japan.

Rafute

lb pork belly block ((boneless, skin on))

katsuobushi (dried bonito flakes)

awamori (Okinawan distilled liquor) ((you can substitute it with sake or vodka))

black sugar

soy sauce ((5 Tbsp, divided))

Gather all the ingredients.

Place the pork belly in a large pot (skin side up). Add cold water just enough to cover and bring to boil.

Boil for 1 minute and discard the water.

Rinse off scum and foam from the pork belly under cold water. Quickly rinse the pot, put the pork belly back in the pot, and fill with cold water.

Bring the pot to a boil once again, and skim off scum and foam. Then reduce the heat to a gentle simmer and cook uncovered for at least 1 to 1.5 hours. Leave the pot uncovered so the unwanted smell won’t be trapped. If the water has evaporated and the pork belly is not covered with water, add in some boiling water. Keep skimming as needed.

Meanwhile, boil 4 cups water in a small pot. Once boiling, add 2 cups katsuobushi (dried bonito flakes).

Let it simmer for 15 seconds. Turn off the heat and let katsuobushi seep in the pot. Set aside. We’ll be using this katsuobushi dashi shortly.

Slice the ginger and cut into julienne strips. Soak them in water for 10-15 minutes to remove some spiciness.  Drain well and set aside for garnishing later.

After 1 to 1.5 hours of cooking pork belly, transfer the pork to a plate and cover with aluminum foil to keep it from drying. Let it cool until you can touch to slice. You can reserve the pork broth for Okinawa Soba, Champon, or soup (strain and freeze it).

Once the meat is cool enough for you to handle, slice the meat into 2-3 cm thickness. Add the pork belly slices in a heavy bottomed pot (I used Le Creuset).

Strain the katsuobushi dashi into the pot.

In the pot, add awamori, black sugar, and 2 Tbsp soy sauce. Please read the blog post about why we don&#039;t add all 5 Tbsp soy sauce at first.

Mix the liquid and make sure the pork belly is covered with the sauce. Bring it to a gentle simmer and skim off any scum and foam.  Place Otoshibuta (drop lid) and cook over medium low heat for 1 hour.

After 1 hour has passed, add 2 Tbsp soy sauce, and cook for 30 minutes.

After 30 minutes have passed, add 1 Tbsp soy sauce and cook until the pork is very tender and the skin/fat are glossy and gelatinous, roughly 15 minutes. Serve the pork belly on a plate/bowl and pour some braising liquid. Garnish with ginger slices. Enjoy rafute with steamed rice and some vegetables. You can also serve on Okinawa Soba.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=31PohNqMJ0U

So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce. 

RECIPE starts ▶ 0:49

PRINT RECIPE ▶ http://bit.ly/RafuteRecipe

Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 45 mins
Servings: 4 people

INGREDIENTS

2 lb pork belly block (907 g) (boneless, skin on)
4 cups water (946 ml)
2 cups katsuobushi (dried bonito flakes) (20 g)
1 cup awamori (Okinawan distilled liquor) (or sake or vodka) (240 ml)
½ cup black sugar (90 g) (or muscovado sugar or dark brown sugar)
1/3 cup soy sauce (5 Tbsp, divided) 
1 knob ginger

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/RafuteRecipe


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Rafute (Okinawan BRAISED PORK BELLY) ラフテーの作り方 (レシピ)

Vietnamese Caramelized Pork Belly (Thit kho tau) is a classic comfort food of Viet families. Pork belly is slowly braised until it has a beautiful caramel color and becomes so flavorful and tender.

Vietnamese Caramelized Pork Belly (Thit kho tau)

lbs pork belly

garlic cloves, crushed

shallots, crushed

salt

black pepper

water, divided

cooking oil

fish sauce ((more

fresh coconut juice ((about 2 coconuts))

eggs ((more or less to your liking))

Slice pork belly into 1-inch thick (or slightly thicker) pieces. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.

In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.

Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.

Once the outside of the pork is no longer pink, add coconut juice enough to cover the meat. Bring it to a boil and skim off all the foams, then lower to a simmer.

Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking (about 75-80 minutes). You can give everything a stir once in a while for even cooking if you want.

While braising the pork belly, boil the eggs so that they are just about to reach hard-boiled. Place the eggs in cold water to cool down, and then peel them.

Once the pork is almost tender, add the eggs (make sure they are surrounded with the braising liquid). Cover and simmer for about 10 more minutes.

Transfer the caramelized pork belly and eggs along with the sauce to a shallow serving plate. Serve hot with white rice.

(English & tiếng Việt) Vietnamese Caramelized Pork Belly (Thit kho tau) is classic comfort food of Viet families. Pork belly is slowly braised until it has a beautiful caramel color and becomes so flavorful and tender. I like to serve this caramelized pork belly and eggs with steamed rice or sticky rice.

Ingredients:

2 lbs pork belly
4 garlic cloves, crushed
3 shallots, crushed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons granulated sugar
3 tablespoons water, divided
cooking oil
3-4 tablespoons fish sauce (more or less to taste)
3 cups fresh coconut juice (about 2 coconuts)
6 eggs (more or less to your liking)

To print this Vietnamese Caramelized Pork Belly & Eggs recipe, visit: https://delightfulplate.com/vietnamese-caramelized-pork-belly-thit-kho-tau/

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Công thức và cách làm thịt kho tàu (có thể thêm trứng để thành thịt kho trứng):

900 gram thịt ba chỉ/ba rọi rút sườn
4 tép tỏi
3 củ hành tím
1 thìa cà phê muối
1/2 thìa cà phê tiêu
2 thìa canh đường
3 thìa canh nước
dầu ăn
3-4 thìa canh nước mắm
2 trái dừa tươi (khoảng 720ml, nếu không có nước dừa thì bạn có thể dùng nước thường và thêm chút đường)
6 quả trứng (bạn có thể dùng trứng gà hay hột vịt đều được)

Vietnamese Caramelized Pork Belly (THỊT KHO TÀU)

Tender braised pork belly served up with a thick soy bean paste spiced with cinnamon and star anise. Use meat cuts like pork belly and pork shoulder for the most tender texture!

Braised Pork in Soy Bean Paste

li water (or more as needed)

garlic

onion

cinnamon quill

1½ tbsp salted soy bean paste

tbsp light soy sauce

oyster sauce

tbsp Chinese wine

tsp sesame oil

tbsp sugar (or more as needed)

tbsp maltose (or honey)

tbsp corn flour

Some chopped spring onion (or cilantro)

In a Dutch oven or skillet, heat up 1 - 2 tbsps oil over high heat. Once hot, stir fry ginger, garlic, and spring onion for 15 - 20 seconds until they release their fragrance.

Add cinnamon bark and star anise, and stir-fry for a few more seconds. Add water and bring to a boil.

Tip in the seasonings and gently put in the pork belly. Bring to a boil again.

Then reduce heat until the liquid is at a steady simmer. Braise for 2 - 2.5 hours, or until the pork is as tender as you&#39;d like it. Note: If the liquid reduces too quickly before the pork is tender enough, add a bit more water as needed, and continue braising until the meat reaches the tenderness you want.

Dish out the pork and set aside to cool.

Cook the pork

Strain the braising liquid into a small saucepan (discard the solids). If there isn&#39;t much liquid left, add 2 - 3 tbsps water and bring to a gentle simmer.

Sweeten with sugar and maltose (or honey), to your taste, to balance the saltiness of the soy bean paste.

Thicken with corn starch slurry until it has the consistency of a thick glaze. Note: If you added more water to the sauce, you may need to prepare extra slurry for thickening it.

Cook the sauce

Slice the braised pork into 2-cm thickness (or thinner, if you prefer). Arrange on a serving plate. Spoon the thick sauce all over and garnish with chopped spring onion or cilantro. Serve immediately.

Garnish and serve

Thit Kho is a Vietnamese dish that makes the most out of pantry ingredients. Pork belly is braised in coconut water until fall apart tender!

Thit Kho (Vietnamese Braised Pork Belly and Eggs in Coconut Water)

eggs ((or to preference))

tbsp fish sauce

tsp sugar ((or

tbsp chicken bouillon powder

US cup coconut water

US cup water

Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.

Cut the meat into 5cm or 2&quot; chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.

Extract the juice from the coconuts. If you&#039;re using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut’s point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.

On a high heat, add the sugar and stir continuously until it begins clumping together.

Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.

Add the fish sauce in and stir until well combined. 

While the heat is still on high, put the eggs in and roll them through the sauce until they&#039;re evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.

Add the pork belly into the sauce and brown them on all sides.

Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.

After 20 minutes of simmering, put the eggs back into the pot.

Simmer on low heat for another 10 minutes or until the pork is tender.

Serve immediately with steaming hot rice!

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

tomato purée

oregano

tbsp cumin

tsp crushed dried chillies

allspice

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.

Make the best pork belly of your life with this Sous Vide Pork Belly recipe! It’s cooked low and slow until it’s melt-in-your-mouth tender and juicy!

Sous Vide Pork Belly

onions

chili garlic sauce

honey

rice vinegar

mirin

Heat a sous vide water bath to 168F degrees.

Add all the ingredients, except the pork belly, to a bowl and stir to combine.

Place the liquid mixture and pork belly in a vacuum seal bag and seal. (You&#39;ll need to use the moist setting on the vacuum sealer. You can also use the water displacement method).

Cook for 10 hours in the water bath.

Remove from water bath and open the bag. Pour the liquid into a saucepan and bring to a simmer for 3-5 minutes.

Heat a skillet over medium-high heat and brown the pork belly on both sides. (You may need to turn the heat down to prevent burning as the honey may burn).

Remove and serve with rice drizzled with the simmered bag sauce. You can also slice it and serve with ramen.

Instant Pot Chinese Braised Pork (Hong Shao Rou) is tender, juicy, flavorful, and easy to make in a pressure cooker. Try this Shanghai dinner at home today!

Instant Pot Braised Pork

brown sugar

soy sauce (or oyster sauce)

chicken broth (or water)

five spice powder

white pepper (optional)

1 star anise

cornstarch

carrots,

green onions, finely chopped (optional, for garnish)

In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Stir well to coat evenly. Cover and marinate for at least 15 minutes to soak in all the flavour. You can also marinate it in a ziploc bag, seal, and press the marinade around to coat.

Turn on the Sauté function on high on the Instant Pot or pressure cooker. Add the pork belly and cook until browned on all sides, about 5 minutes.

In a separate bowl, combine all the sauce ingredients and mix well until smooth. Add the sauce mixture and carrots to the instant pot.

Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the pork belly pressure cook for 10 minutes until tender. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.

Garnish with green onions and serve warm with a bowl of steamed rice.

Chewy Shanghai noodles mingle with crispy pork belly and kale in an addictive soy and hoisin sauce for this fast and easy weeknight meal.

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