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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||19%|
|Total Sugars 12g|
|Vitamin C 27mg||135%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once considered scrap meat, pork belly is now featured on trendy restaurant menus around the world. It’s a fatty piece of meat, but when handled properly, it is delicious. This braised pork belly recipe is succulent and flavorful because it sits in a dry rub overnight and is then slowly cooked in a flavorful liquid.
This recipe is from Chef Donald Link of Cochon Restaurant in New Orleans. He and his partner, Chef Stephen Stryjewski, know their pork: The name of their restaurant is even French for “pig.”
Enjoy this pork belly with such sides as mac and cheese, baked beans, coleslaw, or salad.
Click Play to See This Braised Pork Belly Recipe Come Together
For the Dry Rub Marinade:
1 tablespoon kosher salt
1 tablespoon ground fennel seed
1 tablespoon ground allspice
1 tablespoon ground black pepper
For the Pork:
1 1/2 pounds pork belly (1 rectangular piece, at least 60 percent lean)
For the Braising Liquid:
1 tablespoon olive oil, plus more for sautéing pork
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
3 ribs celery, chopped
3 cloves garlic
3 whole tomatoes
2 cups dry white wine
1 (2-inch) cinnamon stick
1 whole star anise pod
2 whole juniper berries
1 cardamom pod
1 whole clove
1 quart chicken stock
Make the Dry Rub Marinade
Gather the dry rub ingredients and pork.
In a small bowl, combine the salt, fennel seed, allspice, and black pepper until thoroughly mixed.
Rub onto all sides of the pork belly.
Place the belly in a nonreactive pan and top the meat with any remaining dry rub.
Cover with plastic wrap and refrigerate overnight.
Make the Braising Liquid
Gather braising ingredients.
In a large saucepan, heat the oil over medium heat.
Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.
Add the garlic and whole tomatoes and cook another 5 minutes.
Add the wine and cook until evaporated.
Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.
Cook the Pork Belly
Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan.
Place the tomatoes around the pork.
Pour the hot braising liquid over the pork belly.
Cover with aluminum foil and place in the oven. Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)
Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.
Cut the belly into 4 portions.
Add a little oil to a hot skillet and sauté for 2 minutes, fat-side down. Finish warming in the oven for 5 minutes, then serve.
- Check your pork with an instant-read thermometer to make sure that it is done. The USDA’s food safety guidelines state that the minimum safe internal temperature for whole pork cuts is 145 F.
How to Store and Freeze
- Any leftover pork belly can be stored in an airtight container in the refrigerator for up to three days.
- To freeze cooked pork belly, place in a freezer container and freeze for up to four months.
What’s the difference between pork belly and bacon?
Pork belly is from the belly area of the pig, the same place where bacon comes from. The difference is that bacon is sliced and cured, while pork belly is not.
Video about Braised Pork With A Hint Of Juniper Berries
鹹酸菜炆排骨 Braised Pork Rib with Pickled Mustard Green **有字幕 With Subtitles**
請訂閱本台第二頻道 《好易生活頻道 oe living》https://www.youtube.com/channel/UCVUHbpirAPSaE8YsP82Bcmw
🟥排骨洗淨晾乾水。鹹酸菜浸泡５～１０分鐘，試味適中後加薑片白鑊炒乾水份，下少許油，熄 火， 下少許糖翻炒均勻備用。
🟥排骨煎至微黃反轉， 下薑片蒜頭，煎至兩面微黃灒入１湯匙紹興酒、１茶匙糖，加入鹹酸菜及１５０毫升熱水，轉小火炆半小時，加入１茶匙老抽， 收汁上碟。
🟩 Pork ribs 600 grams,
Pickled mustard green 300 grams,
Ginger slices & garlic cloves — moderate amount.
🟩 Wash and drain the pork ribs, Immerse the pickled mustard green into the light brine for 5 ~ 10 minutes, Taste the pickled mustard green if salty taste is suitable, Stir-fry the pickled mustard green to dry in a hot pan without oil, Pour in a bit of cooking oil, Turn off the heat, Stir well the pickled mustard green with a bit of sugar and scoop out.
🟩 Pan-fry the pork ribs to light golden colour on one side and flip, Add in ginger slices and garlic cloves, Pan-fry the pork ribs to golden colour on both sides, Sprinkle 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, Add back the pickled mustard green, Pour in 150 ml hot water, Turn to low heat and braise for 30 minutes, Add in 1 teaspoon of dark soy sauce and thicken the sauce to serve.
**請點選在屏幕右下角 “字幕(c)” 符號来開啓字幕
Please click “Subtitle(c)” sign to turn on the subtitle at the right down corner”**
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