slow cooked recipes

Asian Glazed Pork Belly. A little sweet, a little sticky, a little salty and a little spicy and so deliciously satisfying. Slow cooked to tender, silky perfection.

Asian Glazed Pork Belly

lbs pork belly (approximately)

hoisin sauce

tsp chilli flakes

soy sauce

honey

tbsp fish sauce

Chinese 5 spice powder

tbsp rice vinegar

tsp black pepper

ginger

It is important to  get a piece of...

It is important to  get a piece of pork belly that is a uniform thickness so that it cooks evenly. Try to get a piece that is about 3 inches thick. If thinner pieces are all that is available, I usually stack them and tie them with pieces of butcher string after the meat has marinated. (As in the photo shown)

Mix all of the ingredients in the marinade...

Mix all of the ingredients in the marinade together and pour over the pork belly in a large Ziploc Bag.

Marinate in the fridge for several hours or...

Marinate in the fridge for several hours or overnight.

Preheat the oven to 275 degrees F.

Place the pork belly on a roasting rack...

Place the pork belly on a roasting rack and roast for 4-5 hours depending upon the thickness of the meat.

Reserve the marinade and pour it into your...

Reserve the marinade and pour it into your smallest saucepan. You can add all the same ingredients again to make extra sauce/glaze for rice or noodles at this point if you like.

Lowly simmer the marinade until it begins to...

Lowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.

In the last couple of hours of roasting. begin...

In the last couple of hours of roasting. begin to brush on layers of the glaze. I do this 4-6 times about every 20 minutes, to build  good flavourful. sticky glaze on the pork belly.

Let the pork belly rest for about 15...

Let the pork belly rest for about 15 minutes before slicing and serving. I also like to dice it in small bite sized chunks to serve over rice.

This traditional French stew has very tender, slow braised beef in a rich red wine sauce with aromatic herbs and vegetables. Perfect for comforting meals or elegant dinner parties.

Traditional Provencal Beef Stew (Beef Daube) Recipe

beef

olive oil

salt

½ tsp black pepper

onion, diced

garlic cloves,

celery stalks, diced

tomato paste

(500 milliliters) red wine

beef broth

rosemary

thyme

bay leaves

(150 grams) baby carrots

(150 grams) mushrooms, halved

pearl onions (optional)

Prepare Beef

Trim and cut beef into cubes. Season with salt and pepper.

Sear

Brown beef in batches in a Dutch oven with olive oil. Set aside.

Sauté Vegetables

Cook onion, garlic, and celery. Stir in tomato paste.

Deglaze

Add red wine and scrape the pot. Add beef broth and herbs.

Braise

Combine beef, carrots, and mushrooms. Cover and bake at 325°F (165°C) for 2 ½–3 hours.

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Asian Glazed Pork Belly

Traditional Provencal Beef Stew (Be...

Traditional Provencal Beef Stew (Be...

Top 3 slow cooked recipes recipes from across the web

The most viewed slow cooked recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Glazed Pork Belly

Traditional Provencal Beef Stew (Be...

Traditional Provencal Beef Stew (Be...

The most viewed slow cooked recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine