Indonesian-style Braised Pork Belly with Sweet Soy Sauce

Ingredients

1 tablespoon vegetable oil
1 kg boneless pork belly, cut into 6- x 3-cm pieces
6 cloves garlic
6 shallots
4-cm piece ginger, thinly sliced
1 long red chili, halved lengthwise
2 star anise
1 teaspoon Chinese five-spice
1 cup sweet soy sauce
1/2 cup light soy sauce
coconut water of 1 young coconut
8 eggs
steamed rice and lime wedges, to serve

Method

  1. Heat oil in a large, heavy-based saucepan over medium–high heat. Cook pork, in 2 batches, turning, for 3 minutes or until just browned. Remove and set aside.
  2. Add garlic, shallot, ginger and chili to pan, and cook, stirring, for 2 minutes or until fragrant.
  3. Return pork to pan with star anise, Chinese five-spice, sweet soy sauce, light soy sauce, coconut water and 2 cups water. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 1 hour or until pork is tender.
  4. Cook eggs in boiling water for 6 minutes. Drain and refresh in cold water. When cool enough to handle, roll eggs on a bench to crack shell. Add eggs with shells to pork, submerging them in braising liquid, then cook for a further 20 minutes.
  5. Remove eggs from liquid, peel and cut in half. Serve pork and egg with steamed rice and lime wedges.

Makes 8 servings.

Source: Taste magazine

Japanese-style Braised Pork Belly

Ingredients

1 piece pork belly, about 300 g
300 g daikon
2 thick slices ginger
2 tbsp chopped green onion

Sauce

2-1/4 cups water
3 tbsp Japanese soy sauce
3 tbsp sake
2 tbsp mirin
2 tbsp sugar

Method

  1. Peel and cut the daikon into chunks.
  2. Cut the pork to 5 cm thick chunks.
  3. Add pork and daikon to a pot. Add 1 slice of ginger and enough water to cover the pork and daikon. Cover and bring to a boil on high heat. Pour away water and drain pork and daikon through a colander.
  4. Return pork and daikon to the pot. Add sauce ingredients and the remaining piece of ginger. Cover and bring to a boil on medium heat. Turn down heat and simmer until the sauce is reduced by half. Mix in green onion before serving.

Source: Japanese magazine

Braised Veal Osso Bucco with Beans

Ingredients

1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained

Method

  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay

Beef Short Ribs Braised with Tequila

Ingredients

4 lb beef short ribs
1 tbsp Kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
3 cups dark tequila
2 cups diced carrots
2 cups diced yellow onion
1 cup diced celery ribs
3 diced jalapeho peppers, halved
10 fresh cilantro sprigs
3 fresh thyme sprigs
3 bay leaves
1 tbsp black peppercorns
6 cups beef broth

Method

  1. Preheat oven to 400°F.
  2. Sprinkle ribs with salt and pepper. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat 2 to 3 minutes on each side or until browned. Remove from heat. Remove ribs from Dutch oven and drain.
  3. Add tequila to Dutch oven, stirring to loosen particles from bottom of pan. Add carrots and next 7 ingredients. Add ribs and broth.
  4. Cover and bake at 400°F for 2 to 3 hours or until meat is tender enough to fall off the bone.

Makes 4 servings.

Source: The ABCs of Great Flavor at Home

Braised Pork Belly Served with Pineapple Salsa

Ingredients

1-1/2 cups soy sauce
1/2 cup dark brown sugar
1 cup of port
6 thin slices washed and unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
10 garlic cloves, crushed
2 bunches green onions, white and green parts, 3 pieces thinly sliced, the rest cut into 2-inch lengths
2 cinnamon sticks
Kosher salt and freshly ground black pepper
2 pounds pork belly, cut into 2-inch cubes
2 cups pineapple cut into 1/4-inch dice
1 jalapeno, stemmed and minced, seeds included

Method

  1. In a stockpot or other tall wide pot, combine the soy sauce, sugar, port, ginger, garlic, green onion lengths and cinnamon sticks. Bring to a simmer over medium heat and season with salt and pepper.
  2. Transfer the pork to the pot and add enough water to cover. Simmer, covered, until the pork is cooked through, about 2 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 40 minutes.)
  3. Meanwhile, make the salsa. In a small bowl, combine the pineapple, sliced scallions and jalapeno and season with salt and pepper.
  4. Divide the salsa among four individual serving plates, reserving some for garnishing. Top with the pork, garnish with the remaining salsa, spoon the braising liquid around the pork, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal