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Tender Braised Pork Belly with Marmalade

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Main Ingredient

    • 400g pork belly block
    • Baby leaf, as needed

  • Seasoning

    • 🧂 1/3 tsp salt
    • A pinch of pepper
    • 🧄 1 clove garlic
    • 2 tbsp olive oil

  • Sauce

    • 50g marmalade jam
    • 50cc sake
    • 2 tbsp soy sauce
    • 💧 300cc water

PASSI

1

Grate the garlic.

2

Pierce the pork belly with a fork, season with salt and pepper. Place the pork, garlic, and olive oil in a plastic bag, massage well, and refrigerate for 30 minutes. Drain excess moisture.

3

In a pressure cooker, mix all sauce ingredients (★). Add the pork belly, close the lid, and heat on medium until pressure builds. Reduce to low heat and cook for 15 minutes under pressure. Turn off the heat and let the pressure release naturally.

4

Open the lid, flip the pork belly, and simmer on medium heat for 5 minutes to thicken the sauce. Remove the pork and let it cool slightly. Continue simmering the sauce until it thickens.

5

Slice the pork into bite-sized pieces, plate it, drizzle with the sauce, and garnish with baby leaf.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 20g
    Carboidrati
  • 30g
    Grassi

💡 Suggerimenti

Use fresh pork belly for the best texture.Adjust sweetness by varying marmalade quantity.Pair with steamed rice or vegetables for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.