© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Roasted pork belly with succulent, juicy flesh of meat and a crunchy crackling gets a real boost with a chilli garlice caramel sauce prepared with xylitol instead of sugar. The sauce can be prepared a few days ahead, cover and chill. For a well rounded meal, serve with an extra portion of leafy greens.
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- In a small pan, heat the sugar with water. When it turns a caramel colour, take off the heat. Add the chillies and garlic, let sizzle briefly. Stir in the vinegar over a medium heat for 2 minutes. Take off the heat and stir in the fish sauce and lime juice. Set aside to cool.
- Using a meat tenderizer, a metal skewer, or an ice pic, poke as many holes as you can in the pork skin, being careful not to go too deep and puncture the meat.
- Preheat the oven to 220C/430F. Rub the salt into the skin of the pork. Place the pork on a rack in a roasting pan, skin-side up, then pour in enough water to fill the pan to just under the rack. Cook for 1½-2 hours until the meat is tender and the skin crispy, topping up with water as necessary. If the skin's getting too dark, turn the oven down to 200C/400F. Remove and set aside to rest for 15 minutes.
- Place radish ribbons in a bowl and sprinkle some salt over. Set aside for 10 minutes. Rinse under the running water and squeeze out the excess water.
- Put the pork skin-side down and cut into bite-sized cubes. Thread on to skewers and arrange on a platter with the mint and radish ribbons. Drizzle over some of the caramel sauce, serve the rest on the side.
© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
No tengo costumbre de consumir panceta, pero ciertamente la que has preparado tan crujiente y dorada, acompañada de esa salsa agridulce, la probaría con sumo gusto.
ReplyDelete...this looks fabulous!
ReplyDeleteLooks delicious, I have never tried Pork Belly. Take care, have a great day!
ReplyDeleteI had pork belly years ago and liked it but haven't had it since.
ReplyDeleteSo crispy and delicious! Yum.
ReplyDeletePoor piggy did not know what would happen to her.
ReplyDeleteI don't eat pork, but your dish looks ravishing! I constantly make use of the mentioned ingredients (garlic, vinegar, raddish, mint leaves) with other dishes.
ReplyDeleteHi Angie, I was very intrigued by this sauce.
ReplyDeleteThe flavor has got to be amazing!
ReplyDeleteI would love the chili sauce here
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteJust love pork crackling.
ReplyDeleteMe encanta la panceta y esta se ve muy rico, super crujiente, me ha gustado mucho!!
ReplyDeleteAwesome!! This pork belly looks so crispy and yummy!
ReplyDeleteThe pork belly skin looked crispy. Oh my. Fantastic food.
ReplyDeleteThe sauce looks good, I need to use meat tenderizer too instead of boil and boil it hehe.. Thanks for the tips there.
ReplyDeleteI think my arteries might complain!
ReplyDeleteYum, yum, yum. Pork belly is one amazing meat. Happy Friday Angie.
ReplyDeleteHi Angie, We both love pork belly but we would have never thought to pair it with such an exotic sauce. Looks and sounds great! FYI...you never or rarely go out to eat. In contrast we eat out or eat semi-prepared food at least twice a week. Perhaps not the healthiest but we're too lazy in retirement to prep complex meals or treats at home. Differences make the world go round... Take Care, Big Daddy Dave
ReplyDeleteThis pork looks crispy and juicy, marvelous!
ReplyDeleteThis sounds absolutely mouthwatering! The combo of flavours, colours and textures are amazing
ReplyDeleteI enjoy pork belly too but I nvr try making crispy pork belly at home cos it takes too long (>1 hr) to cook
ReplyDeleteYour pork belly looks perfectly cooked! Love this dish as an appetizer. David
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