Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. Christmas is steeped in tradition. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/braised-potato-and-pork-belly-with-red-fermented-beancurd/350546. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. About an hour before cooking the pork, allow it to come to room temperature. https://www.spicetheplate.com/pork/pork-belly-crispy-potato-stir-fry Try this Braised potato and pork belly with red fermented beancurd recipe, or contribute your own. I am one happy gal today. Heat the oil in wok till hot. Keep warm. Cook until the potatoes are tender but not too soft, about 15 minutes. Serve with the cabbage and potatoes. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork. Drain into a colander and set aside for about 10 minutes. How to make Braised Pork Belly Recipe. Remove potatoes and drain on a large sieve or spider skimmer. Had I not been cooking for my children, I'd have probably added some sage and thyme, but we're going through a bit of a "no green bits" phase again, so I just put this tray into a hot oven (about 210C) for an hour and 40 minutes, until the potatoes around the edge of the tin were scorched, the potatoes beneath the pork belly slices meltingly soft, and the pork belly slices bronzed and crisp on top. Meanwhile, add the sugar to a large skillet and set over medium heat. https://www.bigoven.com/recipe/braised-potato-and-pork-belly-with-red-fermented-beancurd/350546, Get Detailed Nutrition Facts on Any Recipe. Find recipes for your diet. For the pork belly: Pat the skin of the pork belly completely dry. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Then add in about 1.25 - 1.5 cup of boiling water (just about covering the potato and meat), let this boil for few minutes, lower the heat and simmer till the potato has absorbed about 1/2 the liquid and the skin on the potato beginning to break and thickening the sauce. Copyright 2019 Television Food Network, G.P. I just combined two of my favorite ingredients, Most of the time, I cook recipes I know by heart. Continue to cook until the mixture is amber, about 5 minutes. Let the liquid come to the boil, lower heat cover with lid and simmer for about 30 minutes or till the pork is tender. Link in another recipe. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>, The pork is missing from the ingredients list. Then add in the red fermented beancurd, juice, star anise and five spice. Custom folders. Heat about 1 tbsp of oil in the wok and fry the garlic and ginger. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Remove oil from wok. Braised potato and pork belly with red fermented beancurd 1 Tbsp Red bean curd 2 Tbsp Red bean curd juice 3-4 cloves Garlic 2-3 slices Fresh ginger 1 Tsp Five spices powder 2-3 Tbsp Shao Hsing wine 2 Star anise 1 Tbsp Light soy 1 Tbsp Dark soy sauce 2-3 Tsp Cane sugar 1. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The resting period in the refrigerator helps to flavor and tenderize the skin and meat. 1. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Put pork into saucepan and boil for 5 minutes.

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