Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, melts in your mouth! tender pork belly curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Melt in Your Mouth Braised Pork Belly - Taste Show. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all. This Japanese chashu pork was melt in your mouth tender and the perfect accompaniment to ramen. The pork belly was rolled, tied, then sous vide in marinade.
Melts in Your Mouth! Tender Pork Belly Curry is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Melts in Your Mouth! Tender Pork Belly Curry is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook melts in your mouth! tender pork belly curry using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Melts in Your Mouth! Tender Pork Belly Curry:
- Prepare 350 grams Pork belly (block)
- Take 1 tsp Salt and pepper to season the pork
- Prepare 1 Ginger for parboiling the pork
- Take 2 medium Onion
- Prepare 1 large Carrot
- Get 2 medium Potatoes
- Make ready 100 ml Red wine
- Take 1 can Tomato juice
- Make ready 1 tsp Instant coffee
- Make ready 1 piece Chocolate
- Prepare 1 tsp each Ginger, garlic (grated)
- Get 1 ♪ Cheese for topping
- Make ready 1 small box Curry roux
Make sure to have plenty of steamed rice ready. Pork belly is one of those amazing ingredients that gently melts and softens with time and heat until wobbling with flavour. You'll need to start this recipe a day in advance to allow the pork to marinate, but it's well worth it and a fantastic change of pace to the usual (often Indian) curries cooked at home. Most home recipes and even some ramen restaurants use the slabs for the sake of saving time and labor.
Instructions to make Melts in Your Mouth! Tender Pork Belly Curry:
- Make all the ingredients ready. Besides the ingredients listed above, add spices of your choice!
- Prep the pork belly first! This is important. Take the pork belly block out, and pierce it multiple times all over with a bamboo or metal skewer. This is done so that the flavors penetrate and tenderize. After piercing it all over, rub evenly with salt and pepper, and let it rest in the refrigerator for 30 minutes.
- Take the pork belly block out of the refrigerator and cut into large cubes. It will be cooked after this, so make the cubes rather big. Brown the pork belly cubes in a frying pan. No oil is needed! The fat of the pork belly is enough!!
- Put the browned pork belly in a small pan and parboil! Add ginger to the water to remove any gaminess. It's even better if you add the green part of a leek too! Simmer gently over low heat for an hour while skimming off the scum.
- Take the slow-simmered, tender pork belly out onto a plate. Let the cooking liquid cool down, then refrigerate.
- While the cooking liquid is chilling, prep the vegetables. Slice the onion thinly along the grain. Cut the carrot and potatoes into large random pieces.
- Melt butter (not listed) in a pan, and sauté the sliced onions. Sauté patiently, taking your time, until caramelized! If you can't wait that long, you can stop when they are lightly browned.
- When the onions are browned, add carrot and potatoes and sauté lightly. Add pork belly.
- Add red wine and evaporate the alcohol. Pour in tomato juice and pork cooking liquid (about 650 ml in total; top up with water if there isn't enough). If you chill the pork cooking liquid and throw away the fat that congeals on top, it's healthier.
- Simmer until it comes to a boil! When it comes to a boil, turn the heat down very low and simmer for another 30 minutes! The pork belly will become fall-apart tender, so don't stir it around too much. Add instant coffee, chocolate, ginger and garlic. I recommend using bitter chocolate!
- Add curry roux and simmer until dissolved. Once the roux has dissolved, take the curry off the heat and let it cool. This ensures that the flavors permeate the ingredients.
- Reheat the cooled curry. Top the rice with melting type cheese, then ladle the slowly simmered curry. Done!!
You'll need to start this recipe a day in advance to allow the pork to marinate, but it's well worth it and a fantastic change of pace to the usual (often Indian) curries cooked at home. Most home recipes and even some ramen restaurants use the slabs for the sake of saving time and labor. The end goal of simmering pork belly using lower heat is to get a melt-in-your-mouth texture. The higher cooking temperature it cooks, the drier meat it becomes. Tender pieces of slow cooked pork belly, this Kakuni recipe is melt-in-your mouth tender, rich and delicious.
So that’s going to wrap it up with this exceptional food melts in your mouth! tender pork belly curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
