How to Prepare Delicious Melts in Your Mouth! Tender Pork Belly Curry

How to Prepare Delicious Melts in Your Mouth! Tender Pork Belly Curry Delicious, fresh and tasty.

Melts in Your Mouth! Tender Pork Belly Curry. Melt in Your Mouth Braised Pork Belly - Taste Show. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all. Video by #anovafoodnerd Kevin and Carmen!

This is the traditional Chinese way of serving it.

If you're serving this western style with sides, you may want to cut into bigger serving sizes.

The pork came out melt in your mouth tender and even tho I had a GINORMOUS piece of meat there was only enough left over to make the boys a View image.

You can cook Melts in Your Mouth! Tender Pork Belly Curry using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Melts in Your Mouth! Tender Pork Belly Curry

1. You need 350 grams of Pork belly (block).

2. You need 1 tsp of Salt and pepper to season the pork.

3. It’s 1 of Ginger for parboiling the pork.

4. You need 2 medium of Onion.

5. It’s 1 large of Carrot.

6. You need 2 medium of Potatoes.

7. Prepare 100 ml of Red wine.

8. You need 1 can of Tomato juice.

9. Prepare 1 tsp of Instant coffee.

10. It’s 1 piece of Chocolate.

11. It’s 1 tsp of each Ginger, garlic (grated).

12. Prepare 1 of ♪ Cheese for topping.

13. Prepare 1 small of box Curry roux.

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Melts in Your Mouth! Tender Pork Belly Curry instructions

1. Make all the ingredients ready. Besides the ingredients listed above, add spices of your choice!.

2. Prep the pork belly first! This is important. Take the pork belly block out, and pierce it multiple times all over with a bamboo or metal skewer. This is done so that the flavors penetrate and tenderize. After piercing it all over, rub evenly with salt and pepper, and let it rest in the refrigerator for 30 minutes..

3. Take the pork belly block out of the refrigerator and cut into large cubes. It will be cooked after this, so make the cubes rather big. Brown the pork belly cubes in a frying pan. No oil is needed! The fat of the pork belly is enough!!.

4. Put the browned pork belly in a small pan and parboil! Add ginger to the water to remove any gaminess. Its even better if you add the green part of a leek too! Simmer gently over low heat for an hour while skimming off the scum..

5. Take the slow-simmered, tender pork belly out onto a plate. Let the cooking liquid cool down, then refrigerate..

6. While the cooking liquid is chilling, prep the vegetables. Slice the onion thinly along the grain. Cut the carrot and potatoes into large random pieces..

7. Melt butter (not listed) in a pan, and sauté the sliced onions. Sauté patiently, taking your time, until caramelized! If you cant wait that long, you can stop when they are lightly browned..

8. When the onions are browned, add carrot and potatoes and sauté lightly. Add pork belly..

9. Add red wine and evaporate the alcohol. Pour in tomato juice and pork cooking liquid (about 650 ml in total; top up with water if there isnt enough). If you chill the pork cooking liquid and throw away the fat that congeals on top, it's healthier..

10. Simmer until it comes to a boil! When it comes to a boil, turn the heat down very low and simmer for another 30 minutes! The pork belly will become fall-apart tender, so dont stir it around too much. Add instant coffee, chocolate, ginger and garlic. I recommend using bitter chocolate!.

11. Add curry roux and simmer until dissolved. Once the roux has dissolved, take the curry off the heat and let it cool. This ensures that the flavors permeate the ingredients..

12. Reheat the cooled curry. Top the rice with melting type cheese, then ladle the slowly simmered curry. Done!!.

A future hit for your Sunday lunch and dinner parties!

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