Ingredients with Measurements:
- 2 lbs pork belly, sliced into 1-inch thick pieces
- 1 cup white vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 bay leaves
- 1 tsp salt
Special Equipment Needed:
- Large pot
- Glass jars with lids
Step-by-Step Instructions:
1. In a large pot, combine white vinegar, water, soy sauce, brown sugar, black peppercorns, garlic, ginger, bay leaves, and salt. Bring to a boil over medium heat.
2. Add the pork belly slices to the pot and reduce heat to low. Simmer for 45 minutes or until the pork is tender.
3. Remove the pot from heat and let it cool for 10 minutes.
4. Transfer the pork belly and the pickling liquid to glass jars. Make sure the pork is completely submerged in the liquid.
5. Cover the jars with lids and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Protein: 20g
Carbohydrates: 10g
Sodium: 1200mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Black peppercorns can be substituted with ground black pepper.
Variations:
- Add sliced onions or carrots to the pickling liquid for added flavor.
- Use different spices such as cinnamon, star anise, or cloves for a different flavor profile.
- Grill or pan-fry the pickled pork belly slices for a crispy texture.
Tips and Tricks:
- Use a sharp knife to slice the pork belly into even pieces.
- Make sure the pork is completely submerged in the pickling liquid to ensure even flavor distribution.
- Let the pickled pork belly sit in the refrigerator for at least 24 hours for maximum flavor.
Storage Instructions:
Store the pickled pork belly in the refrigerator for up to 2 weeks.
Reheating Instructions:
Pan-fry or grill the pickled pork belly slices until heated through.
Presentation Ideas:
Serve the pickled pork belly slices on a bed of rice or noodles. Garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Pickled pork belly pairs well with steamed rice, noodles, or vegetables.
Suggested Side Dishes:
Steamed bok choy, stir-fried green beans, or roasted sweet potatoes.
Troubleshooting Advice:
If the pickling liquid is too salty, dilute it with water.
Food Safety Advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Pickled pork belly is a traditional dish in many Asian countries, including China, Korea, and the Philippines.
Flavor Profiles:
Salty, sweet, tangy, and savory.
Serving Suggestions:
Serve the pickled pork belly as a main dish or as a side dish to a larger meal.
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