What about pork meat, except that it is a delight? Not much on earth can match such a texture combined with such a flavor. Try this recipe for your family and holiday meals.Photo credit: © Eatwell101.com
Ingredients list for the slow cooker Pork Belly with spices
- Pork belly: 1 3/4 lbs (800 g)
- 3 1/4 tablespoons (5 cl) soy sauce
- 3 1/4 tablespoons (5 cl) white wine
- 3 tablespoons honey
- The juice of a 2-inch (5 cm) fresh ginger piece, grated and then pressed onto a fine sieve
- 1 teaspoon of ground green cardamom
- The juice of two garlic cloves, grated and then pressed onto a fine sieve
- 1 tablespoon balsamic vinegar (reduced, so that it gets a syrup texture )
Directions
Step 2: Prepare the marinade
With a sharp knife, make deep cuts above and below the chest to facilitate the penetration of the marinade.
Heat all marinade ingredients in a pan and assemble all at 160° F (70° c). Mix well and let cool.
While covering the pork belly with the marinade, don’t leave any “naked “area.
Cover with plastic and marinate at least 12 hours in the fridge.
Step 3: the first cooking
The next day, skip the part under water to remove the marinade. Dry thoroughly. Then fry in a little duck fat or oil in a pan until golden brown. Add 50cl of chicken stock (or veal), three cloves of garlic, 5 cm fresh ginger cut into thin slices and 1 chopped lemongrass. Increase the temperature, cover, then put it in the oven at 320°F (160°c) for 3 hours. Every 30 minutes, remove the water from the pan.
Step 4: lacquering
Get the broth. Add a tablespoon of soy sauce, two tablespoons of honey, 1 teaspoon of roasted sesame seed oil, and a tablespoon of peanut butter. Reduce over low heat until obtaining a syrupy texture. Then top the pork belly with it. Then cook for 10 minutes at 390° F (200° C).
Handle the piece with care as it melts, so it breaks like glass. For the cut, you can use a ceramic knife.
To accompany it, you can try potatoes and fried Brussels sprouts (previously steamed for 12 min).
Wine suggestion
It is not necessarily easy to find a wine that is as silky as the meat and supports the spices. That said, I would say a Côtes du Languedoc or a Vignes Oubliées (Granier / Jullien) from the same vintage.
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Slow Cooker Pork Belly With Spices
Try this Slow Cooker Pork Belly With Spices recipe, perfect for your family and holiday meals.
Ingredients
- Pork belly: 1 3/4 lbs (800 g)
- 3 1/4 tablespoons (5 cl) soy sauce
- 3 1/4 tablespoons (5 cl) white wine
- 3 tablespoons honey
- The juice of a 2-inch (5 cm) fresh ginger piece, grated and then pressed onto a fine sieve
- 1 teaspoon of ground green cardamom
- The juice of two garlic cloves, grated and then pressed onto a fine sieve
- 1 tablespoon balsamic vinegar (reduced, so that it gets a syrup texture )
Instructions
Step 2: Prepare the marinade
- With a sharp knife, make deep cuts above and below the chest to facilitate the penetration of the marinade.
- Heat all marinade ingredients in a pan and assemble all at 160° F (70° c). Mix well and let cool.
- While covering the pork with the marinade, don't leave any "naked "area.
- Cover with plastic and marinate at least 12 hours in the fridge.
Step 3: the first cooking
- The next day, skip the part under water to remove the marinade. Dry thoroughly. Then fry in a little duck fat in a pan until golden brown. Add 50cl of chicken stock (or veal), three cloves of garlic, 5 cm fresh ginger cut into thin slices and 1 chopped lemongrass. Increase the temperature, cover, then put it in the oven at 320°F (160°c) for 3 hours. Every 30 minutes, remove the water from the pan.
Step 4: lacquering
- Get the broth. Add a tablespoon of soy sauce, two tablespoons of honey, 1 teaspoon of roasted sesame seed oil, and a tablespoon of peanut butter. Reduce over low heat until obtaining a syrupy texture. Then top the pork belly with it. Then cook for 10 minutes at 390° F (200° C).
- Handle the piece with care as it melts, so it breaks like glass. For the cut, you can use a ceramic knife.
- To accompany it, you can try potatoes and fried Brussels sprouts (previously steamed for 12 min).
Wine suggestion
- It is not necessarily easy to find a wine that is as silky as the meat and supports the spices. That said, I would say a Côtes du Languedoc or a Vignes Oubliées (Granier / Jullien) from the same vintage.
Recipe Notes
- ind a nice pork belly: If possible, from the original farm. Choose it thick with a nice mix of meat and fat. The piece of meat must weigh about 1 3/4 lbs (800 g)
Nutrition
Nutrition information for this recipe.
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