Loosely inspired by the flavors of Japanese Kakuni, this supple, sticky-sweet and salty braised pork belly comes together in just one pot.
For sweet and sticky glazed pork belly, start with caramel.
Melting dark brown sugar with a splash of water creates the thick, bittersweet foundation of a braising liquid that reduces to syrupy perfection while the pork belly becomes shreddably tender and moist. There’s no need for an initial sear on the meat either; that sauce packs more than enough umami flavor. Soy sauce, earthy-sweet sake, and a trio of aromatics—ginger, chile peppers, and garlic—add balance with just the right amount of heat.
Norge Siste Nytt, Norge Overskrifter
Similar News:Du kan også lese nyheter som ligner på denne som vi har samlet inn fra andre nyhetskilder.
Spicy Tomato-Braised Pork With Herbed PolentaIf you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
Les mer »
Pork flavored coffee is Starbucks’ newest China pitchWho doesn’t like a little braised pork with their coffee?
Les mer »
Coffee-and-Bourbon-Braised Short RibsInstant espresso powder and smoky-sweet bourbon lend big flavor to a delectable braising liquid that begs to blanket a bowl of mashed potatoes.
Les mer »
Dark and Stormy–Braised Pot RoastComforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.
Les mer »
These 15-Minute Greens Taste Like They Braised All DayFor those nights when there’s not enough time for low-and-slow collards, make this simple vegetable side.
Les mer »
Braised Chicken With Harissa and OlivesThis adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.
Les mer »