poitrine de porc | Dans la lune

September 23, 2019

Easy and quick roasted pork belly

Easy and quick roasted pork belly

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Persons

5

Prep Time

30 hours

Cook Time

40 hours

Total Time

70 hours

Easy and quick roasted pork belly

Ingredients

650g pork belly

Ingredient A

50ml cooking sake or cooking white wine
1 tbsp fresh ginger - grated

Ingredient B

50ml soy sauce
50ml mirin
2 tbsp honey
1 tbsp sugar
1/4 tsp hondashi powder

Instructions

1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
3. Slice the pork and serve!

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June 19, 2019

Twice-cooked Szechuan pork Stir Fry

Twice-cooked Szechuan pork Stir Fry

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Persons

5

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Twice-cooked Szechuan pork Stir Fry

Ingredients

700 to 800g pork belly - thinly sliced - cut into bite sizes
2 to 3 leeks - coarsely sliced
5 garlic cloves - finely chopped
30g fresh ginger - finely chopped

Seasoning

1 tbsp doubanjiang
1 1/2 tbsp fermented black beans sauce (Dou Chi)
1 tbsp shaoxing wine or sake or cooking white wine
1/2 tbsp tian mian jiang / sweet bean sauce
2 tbsp white sugar
1/2 tbsp soy sauce
2 tsp brown sugar
2 tsp sichuan peppercorn oil
1 tsp dark soy sauce - optional

Instructions

1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!

Notes

If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!

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March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Pork Belly Rice Bowl (butabara donburi)

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Persons

4

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Pork Belly Rice Bowl (butabara donburi)

Ingredients

500g pork belly/loin - finely slices
2 garlic cloves - finely chopped

Ingredient A

55g soy sauce
2 1/2 tbsp mirin
1 1/2 tbsp sugar
1 tsp ginger powder
65ml water
1 1/2 tbsp cook white wine or cooking sake
5g honey
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
3. Add the dissolved katakuriko/potato starch to thicken the sauce.
4. Serve the pork on a bowl of rice!

© 2022 Copyright Dans la lune

February 19, 2019

Salt Flavor Pork Bowl (Shio-buta don)

Salt Flavor Pork Rice Bowl (Shio-buta don)

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Persons

5

Salt Flavor Pork Rice Bowl (Shio-buta don)

Ingredients

750g pork belly (bara) - thinly sliced
2 garlic - finely chopped
1 leek - chopped

Ingredient A

1 tbsp sesame oil
2 tbsp cooking white wine or cooking sake
3 tsp weipa or chicken powder or torigara powder
1/2 tsp kosher salt
dash of sugar
dash of pepper
1 tbsp white sesame

Instructions

1. In a skillet, heat 1 tbsp oil and cook the garlic until fragrant. Add the pork and stir-fry at medium heat until pork is cooked through.
2. Add all the ingredient A to season and cook for a few minutes.
3. Then add the leek, cook about 1 minute more.
4. Serve over the hot steamed rice and sprinkle some of white sesame to taste.

© 2022 Copyright Dans la lune

May 31, 2018

Korean spicy marinated pork with rice

Korean spicy marinated pork with rice

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Persons

5

Ingredients

650g boneless pork (shoulder, neck, belly...) - thinly sliced

- Ingredient A -

35g hot pepper paste / Gochujang
3 tbsp cooking sake or cooking white wine
3 tbsp mirin
3 tbsp soy sauce
2 tbsp sesame oil
20g strawberry jam
30g brown sugar
15g miso paste
3 to 4 garlic cloves - grated
10g honey
1 tbsp korean red chili pepper flakes - optional
1 onions - sliced
1 carrot - julienne

Instructions

1. Make the marinade sauce Combine Marinade ingredients (A) in a bowl, then add pork. Marinate for about 30 minutes or even overnight.
2. Heat 1 tbsp vegetable oil in a large skillet or a wok over high heat. Cook the marinated meat and vegetables (carrots and onion), stirring occasionally until the meat is fully cooked or the sauce is nicely browned and thickened.
Serve with hot steamed rice!

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