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Entries tagged with 'pork belly'

Taiwanese Pork Belly Buns (Gua Bao)

Serious Eats Cathy Erway 5 comments

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Hakka-Style Stir-Fry with Pork and Squid

Serious Eats Cathy Erway Post a comment

This stir-fry of pork belly, dried squid, celery, and carrot is exemplary of Hakka cuisine. More

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Pork Belly BLT with Cherry Tomatoes

Serious Eats Nick Kindelsperger 2 comments

Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative. More

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)

Serious Eats Leela Punyaratabandhu 1 comment

A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Serious Eats Kate Williams Post a comment

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

Twice-Cooked Pork

Serious Eats Chichi Wang 3 comments

Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations. In the first stage, the belly is simmered just until it is cooked through. Then you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. Finally, add to the wok what I think should be some kind of holy trinity of Chinese pastes: black bean, chili bean, and sweet bean. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Zak Pelaccio's Crispy Pork and Watermelon Salad

Serious Eats Caroline Russock Post a comment

There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zakary Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean. More

All-Belly Porchetta

Serious Eats J. Kenji López-Alt 59 comments

Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half... More

Cook the Book: Hangover Curing Pork Belly

Serious Eats Caroline Russock 3 comments

Hearing about hangover cures from foreign lands never gets old, which is one of the reasons I decided to tackle this Hangover Curing Pork Belly from Home Made by Yvette van Boven. The other reason? Pork belly never gets old—for me at least. Van Boven describes how she serves this pork belly in her restaurant, sliced and presented on crusty bread with a side of potato salad and sinus-clearing horseradish-lemon sauce. Sounds like the kind of carby, fatty, spicy plate that can cure what ails you, right? More

Grilling: Smoked Pork Belly Marinated in Char Siu Sauce

Serious Eats Joshua Bousel 12 comments

This was, surprisingly, my first pork belly attempt but any anxiety was quickly dispelled when tasting the red-hued beauty that emerged after five hours in the smoker. The insides were moist, tender, and juicy—that's almost a given when so much fat is involved—and the outside had a great crust that held the slightly sweet and salty flavor of the char siu sauce. More

Dinner Tonight: Kimchi Jigae (Kimchi Stew)

Serious Eats Nick Kindelsperger 17 comments

Maybe it's the falling leaves, or just the slight chill in the air, but I was in need of something restorative and filling. During such times, my mind drifts towards the warming powers of kimchi, and of the Korean stew kimchi jigae. Even though I've written about a fine version of the recipe before, I was coerced into trying this recipe by Marc Matsumoto of the food blog No Recipes. "In the same way that every family has their own secret family recipe for kimchi," he writes, "the recipes for Kimchi Jigae vary widely by household." If the recipe differs so widely, why can't I write about another version? More

The Nasty Bits: How to Make Chicharrones

Serious Eats Chichi Wang 43 comments

When I asked Kenji if he knew of any good recipes for chicharrones, he instantly thought of a technique he learned in Colombia. The method seemed too good to be true: place segments of pork belly in a wok with a bit of water, set it over the stove, and let the fat render out over the course of a few hours. Towards the end, turn up the heat, thereby using the fat in the wok to deep-fry the belly. More

Dinner Tonight: Chairman Mao's Red-Braised Pork

Serious Eats Nick Kindelsperger 8 comments

[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover: Chairman... More

Cook the Book: Sumo Wrestler Hot Pot

Serious Eats Caroline Russock 3 comments

"This was another hot pot that allegedly serves four but was easily devoured by two people—whose combined weight isn't even close to sumo-worthy." [Flickr: pyramis] Marathon runners carbo-load on giant plates of pasta before a big race. Weightlifters have been... More

Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style

Serious Eats Michele Humes 21 comments

How could you say no to soy-braised pork belly, sesame-scented cabbage, and homemade chili aïoli stuffed into Chinese steamed buns? Michele Humes shows you how to make six of these sandwiches for under $8. More

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