CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
CRISPY PORK TENDERS
Make and share this Crispy Pork Tenders recipe from Food.com.
Provided by Boomette
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, add the melba toasts and reduce in a breadcrumbs.
- Add butter by pulsing on and off -- until moist.
- Put the breadcrumbs in a ziplock sealable bag. Set aside.
- In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
- Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
- Proceed the same with the remaining pork tenders.
- Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
- In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.
Nutrition Facts : Calories 319.3, Fat 22.3, SaturatedFat 7.4, Cholesterol 90.4, Sodium 726.3, Carbohydrate 3.7, Fiber 0.3, Sugar 1.8, Protein 24.7
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
CRISP CHINESE PORK BELLY
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Provided by Barney Desmazery
Time 4h10m
Number Of Ingredients 6
Steps:
- Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
- To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
More about "crispy pork tenders recipes"
BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
From delish.com
4.8/5 (35)Category Gluten-Free, Main DishCuisine ChineseTotal Time 25 mins
- In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
CRISPY PORK TENDERLOIN | RICARDO
From ricardocuisine.com
5/5 (61)Total Time 20 minsCategory Main Dishes
- In a small bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
- In a shallow dish, lightly beat the egg. In a second shallow dish, combine the breadcrumbs, flour and chili powder. Season with salt and pepper.
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
CRISPY PORK WITH SAUCY SPICY NOODLES - SIMPLY DELICIOUS
From simply-delicious-food.com
SWEET AND SOUR PORK - BEST EVER! | RECIPETIN EATS
From recipetineats.com
25 BEST PORK STRIP RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY PORK CUTLETS - ISABEL EATS
From isabeleats.com
SICHUAN CRISPY FRIED PORK - CHINA SICHUAN FOOD
From chinasichuanfood.com
CRISPY KETO PORK BITES - RULED ME
From ruled.me
OVEN-BAKED PORK BELLY SLICES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
26 TOP WEIGHT WATCHERS AIR FRYER RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
THE BEST AIR FRYER PORK RECIPES TO MAKE | FLIPBOARD
From flipboard.com
CROCK POT PORK CHOPS RECIPE - SAVORY NOTHINGS
From savorynothings.com
SLOW-ROASTED CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
CHINESE CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE - SERIOUS EATS
From seriouseats.com
FRIED PORK CHOPS (CLASSIC SOUTHERN RECIPE) - COMFORTABLE FOOD
From comfortablefood.com
QUICK CRISPY TONKATSU - JAPANESE FRIED PORK CUTLET | WANDERCOOKS
From wandercooks.com
CRISPY ROAST PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #pork #food-processor-blender #meat #pork-loins #equipment #small-appliance
You'll also love
Related Search