crispy pork

Recipe video above.  The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you&#039;d swear they&#039;re pricey chops, and a sauce that&#039;s not sickeningly sweet. Don&#039;t let the list of ingredients daunt you. There&#039;s a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....

Sweet and Sour Pork

pork

onion (, finely grated (Note 2a))

tsp garlic (, finely grated (Note 2a))

tsp ginger (, finely grated (Note 2a))

baking soda (bi-carb) ((Note 2b))

tsp cornflour/cornstarch

tbsp light soy sauce (,

tbsp cornflour/cornstarch

cornflour/cornstarch

vegetable or canola oil

white sugar

apple cider vinegar

juice

tbsp ketchup ((or Aussie tomato sauce))

Worcestershire sauce

soy sauce (, light)

tsp Oyster Sauce ((Note 5))

tsp cornflour/corn starch

water

tbsp oil

garlic (, finely chopped)

tsp ginger (, finely chopped)

onion

red capsicum/bell pepper ((large),

green capsicum/bell pepper ((large),

pineapple pieces ((from the can of pineapple under Sauce))

Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)

Marinade Pork:

Rack &amp; warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.

Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.

Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

Preparation:

Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).

Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.

Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

Double dredge:

Heat oil: Pour enough oil into a large saucepan or small pot so it&#039;s 2.5cm / 1&quot; deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).

Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.

Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.

Keep warm in oven.

Fried Crispy Pork (Note 6 for oven):

Heat oil in a very large skillet over high heat.

Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.

Add Sauce &amp; pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).

10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!

Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

Sauce &amp; Stir Fry:

Ricardo's Recipe : Crispy Pork Rinds (Oreilles de crisse)

Crispy Pork Rinds (Oreilles de crisse)

lb (454 g) very fat salt pork

Blanch the sliced salt pork in boiling water for about 1 minute. Drain and pat dry with paper towels. 

In a cast iron skillet over medium-low heat, fry the slices until the fat is rendered and the rinds are golden brown, about 20 minutes. Drain on paper towels, leaving the fat in the pan. Use the rendered fat for the Country-Style Omelet.

The trick to getting the best fried rice? Cook the rice a day ahead and refrigerate it overnight, covered, so it dries out.

Garlicky fried rice with crisp pork recipe

(80 milliliters) peanut oil

garlic cloves, thinly sliced

(80 grams) chilli bean sauce

garlic chives, chopped

(580 grams) cooked jasmine rice or other long-grain rice

eggs,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

For perfectly crisp meat, test the oil temperature before frying. Drop in a bread crumb; if it sizzles, it's hot enough.

Crispy Sesame Pork

tbsp. lower-sodium soy sauce

brown sugar

panko bread crumbs

sesame seeds

canola oil

salad greens

c. grape tomatoes, halved

c. carrots

In a small saucepan, whisk together soy sauce and brown sugar. Heat to simmering on medium. Simmer for 2 minutes; cool.

On a medium plate, combine panko and sesame seeds. In a shallow bowl, beat 1 egg. Dip pork chops in egg, then coat in panko mixture.

In a 12-inch skillet, heat canola oil on medium-high until hot. Fry chops 3 minutes per side or until cooked (145 degrees F). Drain on paper towels; cut into cubes.

In a large bowl, toss salad greens with grape tomatoes, carrots, and pork with soy reduction.

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Katsu pork with sticky rice

short-grain or sushi rice

panko breadcrumbs

turmeric

vegetable oil

pork fillet

coriander (optional)

pickled ginger (optional)

carrot

apples

garlic

tsp medium curry powder

½ tsp ground ginger

tomato purée

tsp clear honey

soy sauce

tbsp cornflour

chicken stock

tsp sesame oil

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Mouthwatering crispy pork belly cooked low and slow in sweet soy, fresh ginger and garlic sauce. An easy recipe for a deliciously perfect pork belly. #pork #crispypork #asianrecipes

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Crispy Pork Belly with Sweet Soy and Garlic Sauce

pork belly

(120 ml) soy sauce

garlic (crushed)

inch/2 cm ginger (sliced thinly)

tbsp sugar

tsp red pepper flakes (optional)

salt

(120 ml) water

baking soda

In a fitted container or cling wrap, sprinkle a generous layer of rock down. Sprinkle the pork skin with a light dusting of baking soda then put the pork belly skin side down onto the salt layer, wrap it up in cling film, and place it in the refrigerator overnight.

When ready to cook, take out the pork belly and rinse the excess salt away with water. Pat dry, cut slits into the skin crosswise (try not to cut into the fat), and rub oil into the skin. Place in an oven tray.

In a small bowl, mix together soy sauce, water, garlic, fresh ginger, sugar (or honey), and red pepper flakes (optional). Mix until everything is thoroughly combined. Pour the mixture into the baking tray around the pork belly.

Cook for 2 hours in an oven at 350F/175C. Make sure to check in on it from time to time. Add more water if the liquid in the baking tray is getting low.

After two hours, turn the top broiler to high (250C/500F) and cook until the top skin is golden brown and crackly (about 5-10 minutes). Make sure to watch the pork closely at this time to prevent it from burning.

When the top of the pork belly is crispy, take it out of the oven and let it rest for 5-10 minutes.

Cut the pork belly into pieces and spoon sauce from the baking tray over the sliced pork belly. Serve with rice and bak choy cooked in oyster sauce.

One-pan crispy pork belly? Yep. You'll have to begin this recipe one day ahead, but it's totally worth it.

Crispy pork belly with sauerkraut and thyme recipe

kg rock salt

tsp toasted coriander seeds, roughly crushed

white sauerkraut

thyme

(500 milliliters) Massel Chicken Style Liquid Stock

tbs chopped dill sprigs

In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly.  The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!

Crispy Pork Belly | Perfect Light Crackling

vodka

Simmer the pork belly skin side down in...

Simmer the pork belly skin side down in water for 2-4 minutes, then dunk it into cold water to cool.

Once the belly is cool remove from the...

Once the belly is cool remove from the water and pat the belly dry.

Using toothpicks, a fork, or a jacquard pierce...

Using toothpicks, a fork, or a jacquard pierce the skin of the pork all over (see pics for depth)

Evenly cover the belly in salt and rub...

Evenly cover the belly in salt and rub the salt into the skin side a little, I used around 6g for a 500g belly.

Now rub 10-20ml of vodka onto the skin.

Leave the belly to dry brine for 12...

Leave the belly to dry brine for 12 to 24 hours.

Once brined roast at 170c 340f for around,...

Once brined roast at 170c 340f for around, until the internal temp reads 80-85 c (176-185F).

Remove the belly from the oven and raise...

Remove the belly from the oven and raise the temperature to 250c, 480f.

Once the oven is hot place the belly...

Once the oven is hot place the belly back in until the crackling has puffed.

https://www.youtube.com/watch?v=7rXxTkmsqoo

In this roast pork belly recipe, learn how to achieve the lightest, crispest crackling possible on your pork belly.  The best thing about this recipe is it only takes an hour to cook, it keeps the meat tender and succulent and gets great crackling.
Turn this cheap, tasty cut of meat into a weeknight meal option with this method!

For this recipe, I used:
500g, skin-on pork belly
6g salt
10-20ml vodka

RECIPES:
https://bengoshawk.com/

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The most viewed crispy pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine