Crispy sweet and sour pork belly
Crispy sweet and sour pork belly

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, crispy sweet and sour pork belly. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crispy sweet and sour pork belly is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Crispy sweet and sour pork belly is something that I have loved my whole life.

Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Remove from the heat and serve. This is Marion Grasby's incredibly crispy, sweet and spicy pork belly that's perfectly roasted and completely more-ishGet the recipe: https. Crispy Sweet & Sour Pork Belly Salad.

To get started with this recipe, we must prepare a few ingredients. You can cook crispy sweet and sour pork belly using 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Crispy sweet and sour pork belly:
  1. Make ready 1 kg pork belly with skin on
  2. Take 2 tbsp brown sugar
  3. Make ready 3 tbsp kosher salt
  4. Prepare 1/4 tsp coriander
  5. Take 1/4 tsp Szechuan pepper corns
  6. Make ready 1/8 tsp ground cinnamon
  7. Prepare 1 cup pineapple juice
  8. Get 1/4 cup rice vinegar
  9. Prepare 2/3 cup brown sugar
  10. Take 2 tbsp soy sauce
  11. Prepare 2 tbsp Chinkiang vinegar
  12. Take 2 tbsp ketchup
  13. Make ready 2 tsp corn starch
  14. Prepare 5 tbsp water
  15. Take 1 /tsp chili oil (optional)

Dip pork pieces into batter with slotted spoon. Fry in hot oil until nicely browned. Drain on paper towels and keep warm. In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.

Steps to make Crispy sweet and sour pork belly:
  1. Cure the pork belly for 12-24hr:
  2. Cut the pork belly into large sections that will fit into a large frying pan for frying later. Then score the skin in 1" squares, being careful not to cut into the meat
  3. Mix 2 tbsp brown sugar and salt and rub onto the MEAT side, being careful not to get any on the skin (if you get sugar on the skin then the skin will burn almost instantly later when it is fried).
  4. Flip the belly over and lightly sprinkle salt onto the skin, being careful not to add too much salt otherwise skin will take on all the salt flavor and be nearly inedible later (note: this picture shows TOO MUCH salt)
  5. Place a wire rack over a cooking sheet and put the pork belly on top skin side up. Place in the fridge uncovered for 12 to 24 hours
  6. Once meat has cured for 12-24hrs, wipe off any remaining salt and pop it into oven at 225F for about 5hrs, or 250F for about 3.5hrs. The meat will be perfectly tender when internal temp is between 195F-200F
  7. About 45min before pork belly is done cooking, cook some rice and prepare a vegetable (like green beans)
  8. To make the sauce, toast the coriander and Szechuan pepper corns in a sauce pan over medium high heat until they start to become fragrant (1min)
  9. Grind the spices together and mix together with remaining sauce ingredients except for corn starch. Cook over medium heat until it starts to bubble
  10. Create a slurry with the cornstarch by mixing the cornstarch with an equal amount of water in a small container and shaking it together. Add this to the sauce and simmer for 1-2 min. Season to taste
  11. Once pork belly has reached approximately 197F, prepare a large frying pan with about a half an inch of vegetable oil in it. Place the pork belly skin side down into the oil and then put it over medium heat. Place a splatter guard over top of the pan because there's a very high chance that there is still moisture in the pork belly, and if this drips into scorching hot oil it will literally explode and scorch everything nearby. Good idea to remove splatter guard once in a while to remove moisture
  12. As the oil heats, the pork belly will start to crackle. It is done in about 5-10min when skin has bubbled a bit but not darkened.
  13. Remove from oil and cut along the lines that were scored in the skin, making bite size pieces
  14. Stir fry the pork belly and the sauce plus chili oil, along with a partially cooked veggie over high heat for about 2 minutes, until the sauce starts to caramelize but does not burn. Remove some heat and serve over rice.

Drain on paper towels and keep warm. In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar. Prepare the sweet and sour sauce. Combine sauce ingredients in a bowl and stir to mix well. Dip in the beaten egg to coat evenly.

So that’s going to wrap this up for this special food crispy sweet and sour pork belly recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!