May 23, 2011 § Leave a comment
La Niña has inched its way into our summer. I love rainy days especially on Sundays. It gives me good reason to just curl up in a corner with a good book or snuggle up with my honey and watch Turner Classic movies. Sad to say this does not happen very often but when it does, I take advantage and play up that cozy comforting atmosphere by brewing something in the kitchen. It was the perfect time to make this Slow-Cooked Pork Belly recipe I have eyed but have not had time to make. It embodied the feeling of hominess, just by the smell alone. And what’s good about slow-cook meals is that I get to settle in my corner while it’s cooking.
Slow Cooked Pork Belly
What you need:
- 400g pork belly
- ½ cup Kikkoman Soy Sauce
- ¼ cup Chinese cooking wine (in absence I used dry white wine)
- 1 tbsp. Brown sugar
- 3 cloves Garlic, minced
- 2 tsp. Ginger
- ¼ tsp. Pepper flakes
- 1/2 tsp. Ground sage
What you do:
- In a bowl, except for the pork belly, mix all remaining ingredients.
- Use that mixture to marinade the pork belly, best if overnight but a few hours will suffice.
- On a hot pan, sear the marinated pork belly on all sides until golden.
- Pour the marinade into a slow cooker and transfer the pork.
- Set to 75 – 90˚C and let cook for 4-6 hours, until the pork belly is fork tender.
What can I say? Our rainy Sunday reward was a meal of tender, flavorful, slightly caramelized meat with a wicked sauce best topped with rice.