pork belly Archives - foodisinthehouse.com foodisinthehouse.com Wed, 28 Feb 2024 10:06:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png pork belly Archives - foodisinthehouse.com 32 32 Crunchy Pork Belly Burnt Ends https://foodisinthehouse.com/crunchy-pork-belly-burnt-ends/ Thu, 29 Feb 2024 08:29:00 +0000 https://foodisinthehouse.com/?p=28311 Crunchy pork belly burnt ends are the epitome of indulgent barbecue. It’s a dish that combines the rich flavors of pork belly with the irresistible appeal of caramelized goodness. This recipe takes the concept of traditional beef brisket burnt ends and applies it to pork belly, resulting in bite-sized pieces of meat that are crispy […]

The post Crunchy Pork Belly Burnt Ends appeared first on foodisinthehouse.com.

]]> Crunchy pork belly burnt ends are the epitome of indulgent barbecue. It’s a dish that combines the rich flavors of pork belly with the irresistible appeal of caramelized goodness. This recipe takes the concept of traditional beef brisket burnt ends and applies it to pork belly, resulting in bite-sized pieces of meat that are crispy on the outside and tender and juicy on the inside. Let’s dive in.

Ingredients

  • 3-4 pounds of pork belly, skin removed
  • Your favorite BBQ rub
  • Your favorite BBQ sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons honey
  • 2 tablespoons apple cider vinegar

Instructions

  1. Cutting the pork belly into 1.5 to 2-inch cubes and coat generously with your favorite BBQ rub. 
  2. Smoke at 250°F for 2-3 hours until a rich, dark crust forms. 
  3. Transfer the cubes to a disposable aluminum pan.
  4. For the glaze, combine BBQ sauce, brown sugar, honey, and apple cider vinegar in a pan with the pork. Cover the pork in the glaze. 
  5. Increase smoker temperature to 275°F and cook for another 1-1.5 hours, allowing the sauce to thicken and caramelize. 
  6. Once tender and caramelized, let the burnt ends rest before serving. This creates a crispy exterior and a succulently tender interior, perfect for your BBQ feast.

The post Crunchy Pork Belly Burnt Ends appeared first on foodisinthehouse.com.

]]> There’s Nothing Like Sweet, Sticky, Pork Belly https://foodisinthehouse.com/theres-nothing-like-sweet-sticky-pork-belly/ Sun, 28 Jun 2020 10:00:10 +0000 https://foodisinthehouse.com/?p=3508 This Asian-style pork belly is sweet, savory, and super comforting, and tastes good over plain noodles or rice for an easy yet delicious meal. Ingredients: 20 oz of lean pork belly  5 cups of water  4 slices of ginger 1 green onion  2 crushed cloves of garlic 2 tablespoons of oil 2 tablespoons of brown […]

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

]]> This Asian-style pork belly is sweet, savory, and super comforting, and tastes good over plain noodles or rice for an easy yet delicious meal.

Ingredients:

  • 20 oz of lean pork belly 
  • 5 cups of water 
  • 4 slices of ginger
  • 1 green onion 
  • 2 crushed cloves of garlic
  • 2 tablespoons of oil
  • 2 tablespoons of brown sugar
  • 3 tablespoons of light and dark soy sauce each
  • 3 tablespoons of rice wine

Instructions:

  1. Bring 4 cups of water to a boil and cube up the pork belly. 
  2. Add it to the water with ginger, garlic, and pork, and boil for 4 minutes. 
  3. Take out the pork, drain and dry it, and throw away the other ingredients in the pot. 
  4. Dry the pot, turn the heat to high, and add in the oil.
  5. Cook the pork until it’s brown, reduce the heat to low, and add in the sugar. Melt it and coat the pork in it. 
  6. Pour in both soy sauces along with the rice wine, stir for 5-10 minutes until the liquid has reduced to a thick glaze, and then add the last cup of water. 
  7. Stir everything, cover it, and let it simmer for 45 minutes. 
  8. Stir the pork a few times until the sauce is totally thick and glossy, and you’re ready to eat.

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

]]> ersion="1.0" encoding="UTF-8"?> pork belly Archives - foodisinthehouse.com foodisinthehouse.com Wed, 28 Feb 2024 10:06:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png pork belly Archives - foodisinthehouse.com 32 32 Crunchy Pork Belly Burnt Ends https://foodisinthehouse.com/crunchy-pork-belly-burnt-ends/ Thu, 29 Feb 2024 08:29:00 +0000 https://foodisinthehouse.com/?p=28311 Crunchy pork belly burnt ends are the epitome of indulgent barbecue. It’s a dish that combines the rich flavors of pork belly with the irresistible appeal of caramelized goodness. This recipe takes the concept of traditional beef brisket burnt ends and applies it to pork belly, resulting in bite-sized pieces of meat that are crispy […]

The post Crunchy Pork Belly Burnt Ends appeared first on foodisinthehouse.com.

]]> Crunchy pork belly burnt ends are the epitome of indulgent barbecue. It’s a dish that combines the rich flavors of pork belly with the irresistible appeal of caramelized goodness. This recipe takes the concept of traditional beef brisket burnt ends and applies it to pork belly, resulting in bite-sized pieces of meat that are crispy on the outside and tender and juicy on the inside. Let’s dive in.

Ingredients

  • 3-4 pounds of pork belly, skin removed
  • Your favorite BBQ rub
  • Your favorite BBQ sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons honey
  • 2 tablespoons apple cider vinegar

Instructions

  1. Cutting the pork belly into 1.5 to 2-inch cubes and coat generously with your favorite BBQ rub. 
  2. Smoke at 250°F for 2-3 hours until a rich, dark crust forms. 
  3. Transfer the cubes to a disposable aluminum pan.
  4. For the glaze, combine BBQ sauce, brown sugar, honey, and apple cider vinegar in a pan with the pork. Cover the pork in the glaze. 
  5. Increase smoker temperature to 275°F and cook for another 1-1.5 hours, allowing the sauce to thicken and caramelize. 
  6. Once tender and caramelized, let the burnt ends rest before serving. This creates a crispy exterior and a succulently tender interior, perfect for your BBQ feast.

The post Crunchy Pork Belly Burnt Ends appeared first on foodisinthehouse.com.

]]> There’s Nothing Like Sweet, Sticky, Pork Belly https://foodisinthehouse.com/theres-nothing-like-sweet-sticky-pork-belly/ Sun, 28 Jun 2020 10:00:10 +0000 https://foodisinthehouse.com/?p=3508 This Asian-style pork belly is sweet, savory, and super comforting, and tastes good over plain noodles or rice for an easy yet delicious meal. Ingredients: 20 oz of lean pork belly  5 cups of water  4 slices of ginger 1 green onion  2 crushed cloves of garlic 2 tablespoons of oil 2 tablespoons of brown […]

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

]]> This Asian-style pork belly is sweet, savory, and super comforting, and tastes good over plain noodles or rice for an easy yet delicious meal.

Ingredients:

  • 20 oz of lean pork belly 
  • 5 cups of water 
  • 4 slices of ginger
  • 1 green onion 
  • 2 crushed cloves of garlic
  • 2 tablespoons of oil
  • 2 tablespoons of brown sugar
  • 3 tablespoons of light and dark soy sauce each
  • 3 tablespoons of rice wine

Instructions:

  1. Bring 4 cups of water to a boil and cube up the pork belly. 
  2. Add it to the water with ginger, garlic, and pork, and boil for 4 minutes. 
  3. Take out the pork, drain and dry it, and throw away the other ingredients in the pot. 
  4. Dry the pot, turn the heat to high, and add in the oil.
  5. Cook the pork until it’s brown, reduce the heat to low, and add in the sugar. Melt it and coat the pork in it. 
  6. Pour in both soy sauces along with the rice wine, stir for 5-10 minutes until the liquid has reduced to a thick glaze, and then add the last cup of water. 
  7. Stir everything, cover it, and let it simmer for 45 minutes. 
  8. Stir the pork a few times until the sauce is totally thick and glossy, and you’re ready to eat.

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

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