Craving melt-in-your-mouth pork belly that's surprisingly easy to make? This recipe for Rolled Pork Belly delivers succulent, tender perfection with minimal fuss. Forget tough, dry pork – this braising technique ensures juicy, flavorful results every time. We'll transform a humble slab of pork belly into a show-stopping centerpiece, perfect for a special occasion or a comforting weeknight meal. Imagine crispy crackling giving way to incredibly tender, flavourful meat, infused with aromatic spices and herbs.
This recipe guides you through each step, from expertly preparing the pork belly to achieving that perfect balance of crispy skin and tender meat. Get ready to impress your family and friends with this unbelievably delicious and surprisingly simple dish. Ready to dive into the detailed, step-by-step instructions? Let's begin!
Tools Needed
- Pot
- Frying pan
- Wire rack (optional)
Ingredients
- Thin slices of pork belly
- Eggs
- Spring onions
- Soy sauce
- Sake
- Mirin
- Sugar
- Grated ginger
- Water
- Potato starch
- Salad oil
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Bring water to a boil, add salt (prevents white from leaking if shell cracks), gently add eggs, and boil for 8 minutes. Immediately transfer to ice water to cool for 10 minutes for easier peeling.
- Cut in half, remove core, flatten, and thinly slice. Soak in cold water and rub to curl. Leave in cold water for 10 minutes.
- Lightly coat thin pork belly slices with potato starch. Roll up tightly from one end, ensuring the end faces down. Repeat with remaining slices.
- Sprinkle additional potato starch on the rolls to prevent them from falling apart and help the sauce adhere.
- Peel the boiled eggs. Gently rub the curled spring onions to remove excess water.
Step 2. Sear and Brown Pork Rolls
- Heat oil in a frying pan over medium heat. Place pork belly rolls end-down and grill until browned. Turn and brown the entire roll, removing excess oil as needed.
Step 3. Braising the Pork Belly
- Add water, sake, mirin, sugar, and grated ginger to the pan. Mix well and bring to a simmer. Add soy sauce after 2 minutes of simmering, and continue to simmer for another 8 minutes, covered with kitchen paper.
Step 4. Rest, Garnish, and Serve
- Remove from heat and let cool. Garnish with halved boiled eggs and spring onions. Serve immediately or after chilling slightly.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Adding salt to the boiling water helps the egg white solidify quickly if a crack occurs.
- Immediately cooling the boiled eggs in ice water prevents the white from sticking to the shell.
- Soaking sliced spring onions in cold water and rubbing them creates a curly shape.
- Coating the pork belly with potato starch helps the rolls hold their shape and keeps the meat juicy.
- Grilling the rolls end-down first prevents the ends from unraveling.
- Using kitchen paper during cooking can absorb excess oil and prevent splattering.
- Adding sweetener before soy sauce helps the flavors blend better.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly is ideal for its fat content, you could try a boneless pork shoulder, but the results might be slightly less crispy and tender. Adjust cooking time accordingly.
2. How do I know when the pork belly is cooked through?
Use a meat thermometer! The internal temperature should reach 190-195°F (88-91°C). The pork should be easily pierced with a fork and very tender.
This Rolled Pork Belly recipe is a testament to the magic of slow cooking, transforming a humble cut of meat into a culinary masterpiece. Enjoy the incredible flavors and textures of this satisfying dish, perfect for sharing with loved ones. From preparation to presentation, this recipe guarantees a delicious and memorable meal.