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Sticky-Sweet Grilled Pork Shoulder

Sticky-Sweet Grilled Pork Shoulder


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Barbecue god Aaron Franklin and his team were asked to come up with a recipe using a Big Green Egg, and the result is sticky-sweet pork shoulder you’ll want to make all summer. It’s inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. The pork should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.

Ingredients

Pork

  • 2 heads of garlic, cloves separated, peeled
  • 1 wide 6" piece ginger, peeled, chopped
  • ⅔ cup Shaoxing (Chinese rice) wine
  • 1 4–5-lb. skinless boneless pork shoulder (Boston butt)

Glaze and Assembly

  • ¾ cup (packed) dark brown sugar
  • 1 Tbsp. mild-flavored (light) molasses
  • Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

Recipe Preparation

Pork

  • Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.

  • Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1½" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.

  • Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. (You can also do initial cooking in a 350° oven.) Transfer to a cutting board and let rest at least 20 minutes.

  • Do Ahead: Pork can be roasted 2 days ahead. Let cool; cover and chill.

Glaze and Assembly

  • Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1⅓ cups). Keep warm.

  • Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°–145°; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.

Recipe by James Dumapit, Loro, Austin, TXReviews SectionThis was insane. So good. I would make it again right now, still feeling like my body is 50% pork. However, I wanted to contribute some more detailed directions because I found the recipe lacking. I followed the recipe exactly except my cut of pork had a bone in it, so I removed the bone with much hacking and praying and trimmed the extra fat (leaving a moderate amount on the meat for flavor and to prevent sticking). Once I did the lengthways cut and laid it out, the meat was probably about 2 inches thick. Marinated close to a day and did the initial roasting in the oven, in a cast iron pan, uncovered. The recipe doesn’t say how long, so I googled something kind of helpful, but we ended up taking it out early and good thing we did, or it would’ve been overcooked. We roasted at 350 for about 15 minutes, then grilled for about ten minutes total (with maybe a 10-20 minute rest in between roasting and grilling). I basted liberally with the marinade, then my husband grilled it for 5, then we checked the temp and it was 130, so I basted again and we grilled it for a final 5 minutes. Served it on Japanese milk bread (a King Arthur recipe) with very thin slices of onion and pickles, drizzled with leftover marinade and sprinkled with salt at the end. I also added a sugar snap pea salad with buttermilk ranch dressing and sweet potato fries as sides. Divine! The only edit I made was to sub about a 1/4 cup chili garlic sauce and 1/4 cup grape seed oil for the chili oil, because I didn’t have any on hand. Our guests left home super happy and I felt relieved that we didn’t bomb on a new recipe with company over, haha.AnonymousOklahoma05/25/20If you do the initial cooking in a roasting pan in the oven, should you cover it with foil or leave it uncovered?it is bothersome when questions are asked in comments and no one responds!This looks delicious. I’m a little curious about the initial cut of the shoulder. Is it supposed to be a spiral cut or something? Or just make 1.5” slices?I cut mine into 3 large chunks and the initial cook took roughly 45 to 50 minutes depending in the piece. Looks great!TksdadLos Angeles07/04/18How long should the pork cook while over medium heat (the first cook)? I understand until 145F, but I'm making this for the 4th of July and would love an approximation on the cooking time.

Pork Shoulder W Bone Recipes - Pork Shoulder Blade Steaks-Bone In-approx. 1.5 lbs

Pork Shoulder W Bone Recipes

Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Main dishes pork recipes smoker. To be honest, it took me a while to find out what this particular type of meat is called and where to find it. It's totally different than baking a. Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow. Tutorial on carving your own steaks + a pork steak marinade skip straight to the recipe card or. But sometimes i remove the bones and just cook the meat.

Smoking a pork shoulder is a little more of an art than it is a science. Bone in pork shoulder 1 recipe smoking spritzer (recipe below) See recipes for garlic ranch pork steaks too. Pork shoulder, also referred to as pork butt, starts out as a hulking mass of tough meat wrapped in a thick skin. 9 ratings 4.0 out of 5 star. Pork shoulder al diavolo recipe. But sometimes i remove the bones and just cook the meat. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus. It is a cut of meat popular in my home country bulgaria.

Puerto Rican Roast Pork Shoulder Recipe - Food.com from img.sndimg.com You just boil the meat until it falls off the bone, stir in the sauce and eat. To be honest, it took me a while to find out what this particular type of meat is called and where to find it. · the pork shoulder is one of the most flavorful cuts of pork you can buy. Tutorial on carving your own steaks + a pork steak marinade skip straight to the recipe card or. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, meat falls off the bone piece of pork. Pork shoulder is tough unless it's cooked low and slow. 9 ratings 4.0 out of 5 star. Slow cooker balsamic pork roast pork recipes. Allrecipes has more than 260 trusted pork shoulder recipes complete with ratings, reviews and baking tips. They say the meat is sweeter when it cooks with the bone in and i happen to agree.

Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow.

Then, you rub the skin with salt to draw out moisture, so it gets super crispy in the oven. There isn't a recipe that is going to make it perfect even when you follow it to a t. Main dishes pork recipes smoker. 4 garlic cloves, cut into thick slivers. Browse and save the best boneless pork shoulder recipes on new york times cooking. Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Bone in pork shoulder 1 recipe smoking spritzer (recipe below) 69 homemade recipes for pork shoulder steak from the biggest global cooking community! 9 ratings 4.0 out of 5 star. For other quick and more in. This recipe is very good and very simple.

Continue reading about how to cook a juicy, tender pork shoulder steak (in 3 minutes you will get all the. Where to buy pork shoulder ? You just boil the meat until it falls off the bone, stir in the sauce and eat. The shoulder joint of pork can be bought as smaller cuts or as a whole roasting joint. This recipe is presented to you by samsung. Pork local premium shoulder boneless skin off 2kg.

Recipes Pork Boston Butt from g-int.net This recipe is very good and very simple. Allrecipes has more than 260 trusted pork shoulder recipes complete with ratings, reviews and baking tips. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, meat falls off the bone piece of pork. Pork shoulder is full of flavour, inexpensive and great for roasting. It is a cut of meat popular in my home country bulgaria. Pork shoulder al diavolo recipe. Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Pork local premium shoulder boneless skin off 2kg. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus. Where to buy pork shoulder ?

Bone in pork shoulder 1 recipe smoking spritzer (recipe below)

Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. It is a cut of meat popular in my home country bulgaria. It's relatively inexpensive, so is ideal for a roast if you're working on a tighter budget, as well as having a rich flavor. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, meat falls off the bone piece of pork. The fat in the meat bastes everything from the inside, while the collagen in the meat starts to break down around 160°f. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus. Where to buy pork shoulder ? The part where the shoulder meets the pig's arm, and is therefore uneven and. Serve on your favorite buns and have plenty of coleslaw handy. Bone in pork shoulder 1 recipe smoking spritzer (recipe below) This cut is perfect for slow and low cooking and is very forgiving to cook.

To be honest, it took me a while to find out what this particular type of meat is called and where to find it. It's relatively inexpensive, so is ideal for a roast if you're working on a tighter budget, as well as having a rich flavor. The bone adds a lot of flavor! There isn't a recipe that is going to make it perfect even when you follow it to a t. It will still be hot but it will come apart with some meat claws or forks. Main dishes pork recipes smoker.

Grilled Pork Shoulder with a Sticky-Sweet Glaze Recipe . from assets.bonappetit.com 9 ratings 4.0 out of 5 star. The fat in the meat bastes everything from the inside, while the collagen in the meat starts to break down around 160°f. The part where the shoulder meets the pig's arm, and is therefore uneven and. Grab hold of that shoulder bone and watch it slide out. Shoulder boneless rindless ribmeat on shankmeat off. Serve on your favorite buns and have plenty of coleslaw handy. Slow cooker balsamic pork roast pork recipes.

Slow roasted pork shoulder (best pork shoulder recipe)fit foodie finds.

Pork local premium shoulder boneless skin off 2kg. Serve on your favorite buns and have plenty of coleslaw handy. Pork shoulder al diavolo recipe. Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow. This recipe is very good and very simple. · the pork shoulder is one of the most flavorful cuts of pork you can buy. Either cut will do the job. Shoulder boneless rindless ribmeat on shankmeat off. Slow roasted pork shoulder (best pork shoulder recipe)fit foodie finds. Slow cooker balsamic pork roast pork recipes. It's totally different than baking a. 4 garlic cloves, cut into thick slivers. Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like.

Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like.

It's totally different than baking a.

Smoking a pork shoulder is a little more of an art than it is a science.

Pork shoulder, also referred to as pork butt, starts out as a hulking mass of tough meat wrapped in a thick skin.

You just boil the meat until it falls off the bone, stir in the sauce and eat.

Shoulder boneless rindless ribmeat on shankmeat off.

Slow roasted pork shoulder (best pork shoulder recipe)fit foodie finds.

Pork shoulder is tough unless it's cooked low and slow.

They say the meat is sweeter when it cooks with the bone in and i happen to agree.

Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow.

To be honest, it took me a while to find out what this particular type of meat is called and where to find it.

Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours.

For other quick and more in.

Pork local premium shoulder boneless skin off 2kg.

Save the bone to use in soups, beans, or stock.

Smoking a pork shoulder is a little more of an art than it is a science.

Grab hold of that shoulder bone and watch it slide out.

To be honest, it took me a while to find out what this particular type of meat is called and where to find it.

Smoking a pork shoulder is a little more of an art than it is a science.

Try this very simple method to serve up perfectly tender and delicious bbq every time!

There isn't a recipe that is going to make it perfect even when you follow it to a t.

This recipe is very good and very simple.

Save the bone to use in soups, beans, or stock.

Allrecipes has more than 260 trusted pork shoulder recipes complete with ratings, reviews and baking tips.

69 homemade recipes for pork shoulder steak from the biggest global cooking community!

Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow.


BBQ Pork Skewers with Filipino BBQ Marinade

BBQ Pork Skewers with Filipino BBQ Marinade – Delicious grilled pork skewers in a homemade sticky, sweet, and spicy Filipino style BBQ marinade. This grilled pork recipe is one of my favorite things to cook on the grill. They are loaded with flavor and pair well with so many different side dishes!

With summer around the corner, it’s time to warm up those grills, grab a cold drink and whip out all of your favorite grilling recipes! This is definitely a recipe I use all summer long!

To prepare the pork, you’ll need to mix the marinade ahead of time to allow the pork marinade for hours in the fridge. I like letting it in sit in the fridge overnight. So, if you are planning to throw a BBQ with friends and family, get these prepped the day before.

Prepping ahead of time will make grilling a cinch the next day and give you more time to spend with your guests! Everyone will love these delicious pork kabobs!

I served my skewers with homemade Hawaiian macaroni salad and Filipino style pandesal rolls. You can also serve with roasted potatoes, rice, veggies, potato salad, baked beans and more! I will link up some of my favorite side dishes to serve with this recipe below.

Tools to have on hand:

Here are the ingredients you need for this recipe:

  • thick cut pork chops, boneless
  • large skewers
  • coca-cola
  • brown sugar
  • onion, finely chopped
  • soy sauce
  • ketchup
  • apple cider vinegar
  • garlic cloves, minced
  • lemon juice
  • salt
  • black pepper
  • red pepper flakes
  • sriracha

How to make BBQ Pork Skewers with Filipino BBQ Marinade:

Slice each pork chop from the short side into four even strips. You will have 16 strips once you are done slicing all four pork chops.

In a large bowl, combine all of the marinade ingredients. Reserve about a 1/4 of the sauce in the fridge for basting later. Toss the pork strips in the remaining marinade. Cover, and place in the fridge for 4+ hours. (This can be done overnight)

To skewer your pork chops: Place 2-4 pork strips on each skewer – longways (As many as you can fit per skewer).

Heat your grill to medium heat. Once the grill is hot, lightly oil the grill and place your pork skewers on. Close the lid to your grill. You want to turn the pork skewers every 3-4 minutes until internal temperature reaches 160 degrees. Baste the skewers in between turns. Every grill is different so make sure you are monitoring the pork and adjust if some are cooking faster than others. Baste the skewers with the remaining sauce.

Remove pork skewers from the grill and serve with your favorite BBQ side dishes!

Recipe Notes:

  • If you do not have pork chops on hand, you can also use a pork shoulder or pork butt cut into strips.
  • This marinade also works excellent on chicken thighs, breasts, drumsticks or beef!
  • Cooking for a crowd? Simply double or even triple this recipe.

Here are some of my favorite side dishes to serve with this recipe:

Pandesal – Filipino Bread Rolls – Pandesal rolls are a Filipino style roll that is sweet, fluffy and they have a delicious crunchy topping that really sends these over the top.

Hawaiian Macaroni Salad – Creamy and delicious Hawaiian macaroni salad is an excellent side dish to serve with grilled huli huli chicken, pork and more!

Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley.

BBQ Loaded Hasselback Potatoes – Slathered in garlic butter and topped with melted cheddar cheese, crispy bacon, sour cream and green onion, these are mouthwatering good.

Classic American Potato Salad – The perfect side dish for your upcoming summer BBQ’s! Made with hard boiled eggs, this classic potato salad is creamy and delicious and extremely easy to make!

If you enjoyed this recipe, here are a few more of my favorite grilling recipes I think you’ll love:

My Favorite BBQ Burger with Potato Chips – Mouthwatering burger starts with a buttery toasted bun topped with barbecue sauce, a grilled burger patty topped with melty cheddar cheese, and finally finished with crispy potato chips! So simple, yet so delicious.

Grilled Spicy BBQ Chicken Thighs – Juicy grilled chicken thighs basted in a spicy homemade barbecue sauce.

BBQ Bacon Wrapped Chicken Thighs – Seasoned chicken thighs wrapped in thick cut bacon, basted in a sweet sauce and then grilled to crisp perfection.


Sticky Sweet and Spicy Pork Chops

Just like chicken, pork chops are simple and quick meat to cook up for a weeknight meal. I usually throw some spices in a dry rub fashion and pan fry the chops (sometimes finishing them off in the oven) till they’re juicy and tender. That’s when I don’t plan ahead. This time since I knew I wanted to do a recipe, I decided on marinating my pork chops in an asian inspired almost bbq sauce. But, even if you didn’t marinate these ahead of time, they’d taste great and a quick fix meal option for sure.

I’m not a big fan of sweet foods, but my husband and daughter are. So I tried to make a sweet and spicy balanced marinade to make everyone happy. And it turned out great. It wan’t overly sweet nor spicy which made them perfect for a family dinner. Using a grill pan I gave my chops some good grill marks and a charred flavor and then popped them in the oven to cook through evenly. I also basted the chops throughout the cooking process to keep them juicy and sticky. All in all a super easy recipe, I’ll be making again.


Sweet and Sticky Chinese BBQ Pork

  • Cuisine: Any
  • Course: Main
  • Skill Level: Moderate
  • Add to favorites

If you love sweet and sticky char siu like we do, give this recipe a go! We also played around and gave it a little spicy kick by adding Korean pepper flakes. Why? Because we think sweet and spicy go hand in hand, don’t you agree?

Recipe from pupswithchopsticks.com

Ingredients

  • For the Marinade:
  • 2 tablespoons molasses or maltose
  • 1-2 cubes red fermented tofu
  • 2 tbsp hoisin sauce
  • 2 garlic cloves, roughly chopped
  • 4 slices of ginger, roughly chopped
  • 1 tsp Chinese five spice powder
  • 2 tbsp Chinese rice cooking wine or dry sherry
  • 1 tbsp Korean pepper flakes, optional
  • For the Meat:
  • 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
  • For the Glaze:
  • 2 tbsp honey

Method

Step 1

Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)

Step 2

Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork. Marinate it in the fridge for 24 hours.

Step 3

Remove the meat from the marinade and let it sit for an hour in room temperature.

Step 4

Reserve the marinade into a small bowl and remove the garlic bits and ginger

Step 5

Add 2 tablespoons of honey into the marinade and mix. We will use this for glazing at the end of grilling

Step 6

Heat up BBQ to 325F (162C). Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.

Step 7

Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning

Step 8

When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.


2 STEP PROCESS FOR BATTERING PORK

  • Step 1: Take half the potato starch and mix it throughout the meat. Use your fingers to separate the meat and make sure that each piece of meat is coated during this step. When potato starch gets moisture on it, it can be a bit tricky to work with since it acts very gluey, which is why it is easier if you slightly separate the meat before you do this step. It is crucial that you let it sit for at least 5 minutes after you have coated the meat. You will notice that the potato starch will start to look moist and gummy - This step will make a sticky batter that won't fall off the meat and make it flavorful because the marinade will be absorbed by the potato starch.
  • Step 2: Once the potato starch has absorbed the moisture from the meat and the marinade, coat each piece of pork one by one in the potato starch again. I like to use a large plate of potato starch where I can dip the pieces of meat in one by one. This will give us the crispy coat that seals in the flavorful batter on the inside.


Related Articles

It is possible, however, to know pork belly as some others (such as the Italians or Koreans) know it, not sliced as bacon but in its entirety, as a large slab, cooked into all of its chin-dripping, salty succulency as, for instance, a roast porchetta.

I thought to take a porchetta recipe and adapt it to our American Memorial Day holiday, to smoke and grill it over the course of several hours, the way we might long-cook other cuts of meat: a beef brisket, say, or pork shoulder or ribs.

Many things nicely grace pork belly. Each piece or slice is almost exactly the same, half fat, half meat. (No dark meat chicken thigh to cower in favor before a white breast.) Unlike an expensive steak, it’s close to indestructible. Yes, you must cook it for a very long time but you nearly cannot overcook it. And it is fairly inexpensive, around $10 a pound, tops.

Smoked and Grilled Pork Belly, Porchetta-style

You may order pork belly in one piece from your butcher. Also, many Latino, Korean and some other Asian markets stock it on hand. Serves 6 or more.

Ingredients

  • 1 5-pound square of pork belly, skin on
  • 1/4 cup moderately fruity extra virgin olive oil
  • 1/4 cup medium-coarse sea or kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 1/4 cup fresh rosemary leaves (or 1/4 cup fresh thyme leaves, or mix of the two)
  • 1/4 cup fennel fronds
  • 2 tablespoons fennel seeds
  • 2 teaspoons red pepper flakes
  • 6 cloves garlic
  • Zest of 1 large or 2 small lemons
  • Make a paste of all the ingredients except the pork, either using a food processor or a mortar and pestle (or a molcajete). Set aside to flavor itself for an hour.
  • Wash the pork belly and dry with paper towels. Trim it of any excess fat on the non-skin side. Lay the pork with the skin side up and gently but thoroughly score the skin into 1-inch wide strips, using a very sharp knife or (the better implement) a single-edged razor, being cautious to cut through the skin and just into the fat only, not getting as far as any meat or muscle. Then make 1 perpendicular cut midway the entire width of the slab.
  • Slather the flavoring paste all over the pork, on both sides, pushing some of the paste into the slits made with the knife or razor. Either roll it up and place in a thick zippered plastic bag, or cover it with plastic wrap on a non-reactive plate, and place in the refrigerator overnight or for at least 10 hours. If feasible, you might turn and massage it once or twice.
  • When ready to cook, allow the pork to come to room temperature and remove most of the flavoring paste, either by shaking it free or brushing it off. Prepare a grill that has a cover and that allows for both direct as well as indirect cooking.
  • The first phase of the cooking will take about 6 hours and should be conducted at a temperature inside the grill between 250-275 degrees. Smoke and slowly cook the pork belly using the indirect method (that is, with the heat under but off to the side of the meat), skin side up the entire time. You might find useful a metal grill basket in which to place the pork. Also, because a fair amount of fat will melt away, something under the pork to catch that. Some grills also may require you to add a few pieces of charcoal every hour or so in order to maintain the heat.
  • When the thickest part of the belly reaches an internal temperature of 190 degrees (be sure to insert the probe at an angle), remove the pork belly and keep it warm.
  • The second stage of the cooking requires far less time but much greater heat, upwards of 475 degrees.
  • Construct a fire using the direct method, that is, with the heat under the grate and the meat. (If using flame or charcoal, you may need to scrape down your grill grate and build another fire.) Crisp both sides of the pork belly by grilling each side for 5 minutes apiece, beginning with the skin side down, then the other side. Because dripping fat will cause flare-ups that will char either side and render it bitter, cover the grill during both sears.
  • Remove the belly to a cutting board and let it rest, uncovered, for 15 minutes. You may slice the belly as you wish: into long thick slices the length of the slab (slicing along the original scoring, for example), or into cubes or chunks. The skin and edges may have crisped into cracklings or burnt-ends and will be fought over.
  • Serve with grilled vegetables or any number of other side foods.

With a sticky-sweet glaze: Omit the flavoring paste and instead season liberally and marinate overnight with a high-salt dry rub or adobo of your choosing. Follow all other directions. Just before the two final high-heat sears, slather onto both sides a glaze made from 1/2 cup each soy sauce and honey.

As samgyeopsal (Korean grilled pork belly): Omit the recipe’s flavoring paste. Use instead a paste made of 1/4 cup soy sauce or tamari, 3 tablespoons gochujang (Korean cooking paste made of red chiles, fermented soybeans and rice flour), 6 cloves of garlic, 2 tablespoons black pepper, 2 tablespoons sugar, 1 tablespoon miso paste and 1/4 cups chopped scallions (white and light green parts only). Follow all other directions.

With hoisin, lime, ginger and chile glaze: Omit the flavoring paste and instead season liberally and marinate overnight with a high-salt dry rub or adobo of your choosing. Follow all other directions. Just before the two final high-heat sears, slather onto both sides a glaze made from 1/2 cup hoisin sauce, 2 tablespoons each fresh lime juice and Thai sweet chile paste (or sambal) and 1 teaspoon freshly grated ginger.


I. Ingredients for making nem nuong recipe

  • Ground lean pork: 300 gram
  • Raw ham paste: 200 gram
  • Diced fat part marinates in a coffee spoon of sugar candy to make it crystal clear: 50 gram
  • Ground garlic: 50g
  • Baking powder: ½ tbsp
  • Sugar: 1 tbsp
  • Ground pepper: ½ tbsp
  • White peper: ½ tbsp
  • Salt: ½ tbsp
  • Monosodium glutamate: ½ tbsp
  • Bamboo skewer: 10 skewers

2. Sauce for greasing

  • Garlic sauce: 1 tbsp
  • Fried garlic oil sauce: 1.5 tbsp
  • Mui Kwe Lu wine: ½ tbsp
  • Honey: ½ tbsp
  • Fish sauce: 1 tbsp

3. Main sauce

  • Pureed pig liver: 15g
  • Pureed pork shoulder: 50g
  • Water: 250ml
  • Fish sauce: 1000g
  • Sugar: 100g
  • Sticky sweet soup: 1.5 tbsp
  • Diced chilli: ½ tbsp
  • Peeled and diced tomato: 2 tomatoes
  • Fried peanut: 1.5 tbsp
  • Cooking oil: 2 tbsp
  • Choped garlic: 2 coffee spoons

4. Crispy rice paper served:

  • 10 white rice papers
  • 5 Clean preprocessing shrimps
  • Water: half of cup
  • 1 egg
  • vinegar: 1 tbsp
  • Cooking oil

  • 1 lb. (0.4 kg) pork belly, pork shoulder, pork butt or pork tenderloin, cut into 3 to 4 long strips
  • 3 cloves garlic, finely chopped
  • 1 tablespoon cooking oil

Chinese BBQ Pork Sauce:

  • 1 1/2 tablespoons maltose
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rose wine or Shaoxing wine
  • 3 dashes ground white pepper
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon sesame oil

Pork Rub Ingredients

To view the entire list of ingredients and amounts needed, please see the printable recipe card located at the bottom of this post.

  • Brown Sugar – I love the way it tastes when using dark brown sugar. It makes it a rich and dark sweetness that is hard to beat. You could use light brown sugar if that’s all you have.
  • Chili Powder – It’s incredible what a little bit of chili powder can do to the mixture. Yum!
  • Garlic & Onion Powder – Nothing beats the combination of the two of these ingredients. You can swap the onion powder for garlic flakes too.
  • Paprika – Any variety of paprika will work. If you want a stronger smoky flavor, you should use smoked paprika.
  • Pepper – I recommend using black pepper and cayenne pepper. It makes the dry rub for pork a little bit spicy.
  • Salt – I use kosher salt and love how it turns out. Feel free to add more or less, depending on your preferences.

How To Make This Pork Rub Recipe

1. Combine ingredients.

Mix all of the spices and seasonings together in a small bowl. Keep in a jar or airtight container.

2. Add to meat.

Sprinkle the mixture on your favorite cuts of meat and cook. You will be amazed by how incredible it makes the meat taste.


Watch the video: Κότσι με πατάτες στον φούρνο. Συνταγή του Λευτέρη Λαζάρου (July 2022).


Comments:

  1. Madisen

    I think you will allow the mistake. I offer to discuss it. Write to me in PM, we will handle it.

  2. Cyneric

    A very good thing

  3. Corwin

    I cannot participate in the discussion now - no free time. Osvobozhus - necessarily their observations.

  4. Moogujas

    Cool! Thank you! ;)

  5. Bradey

    Matchless topic, it is interesting to me))))

  6. Eddrick

    Will manage somehow.

  7. Nazahn

    How to act in this case?



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