#Pork Belly in Onion Sauce

[seven-deadly-dishes]

Gua Bao Pork Belly Steamed Buns

via Seonkyoung Longest

[ollieloves2munch]

Buta kakuni

[earlysettler]

Braised Pork with Sweet Soy Sauce

This Braised Pork with Sweet Soy Sauce is a hearty and delicious dish that is ideal for any occasion. In a rich and savory sauce made of sweet soy sauce, soy sauce, rice vinegar, and brown sugar, the pork belly is cooked until tender and flavorful. It's an excellent dish for a family dinner or a special occasion.

[matejavrckovic]

Braised Pork with Sweet Soy Sauce

Braised Pork with Sweet Soy Sauce. Brown Sugar, Rice Vinegar, Onion, Red Chillies, Vegetable Oil, Garlic Cloves, Soy Sauce, Pork Belly, Sweet Soy Sauce. This Braised Pork with Sweet Soy Sauce is a hearty and delicious dish that is ideal for any occasion. In a rich and savory sauce made of sweet soy sauce, soy sauce, rice vinegar, and brown sugar, the pork belly is cooked until tender and flavorful. It's an excellent dish for a family dinner or a special occasion.

[riordanversezine]

Pork Belly BBQ

This recipe for Pork Belly BBQ is a delicious and simple way to enjoy this flavorful cut of meat. The pork belly is marinated in a sweet and savoury sauce and grilled to perfection for a crispy, caramelised exterior and tender, juicy interior.

[carolinadominguezratto]

Pressure Cooking Recipe - Instant Pot Roasted Pork Belly

Instant Pot Roasted Pork Belly. This recipe for Instant Pot roasted pork belly is a quick and easy way to make juicy and flavorful pork belly at home. The delicious soy sauce and honey mixture infuses the meat in the pressure cooker, while the broiling step gives the pork belly that irresistible crispy texture. This dish is ideal for a weeknight meal or a special occasion.

[courtneyalamedabooks]

Recipe for Pork Belly BBQ

Made with Bbq Sauce, Garlic Powder, Onion Powder, Pork Belly, Honey, Black Pepper, Soy Sauce. This recipe for Pork Belly BBQ is a delicious and simple way to enjoy this flavorful cut of meat. The pork belly is marinated in a sweet and savoury sauce and grilled to perfection for a crispy, caramelised exterior and tender, juicy interior.

[falchuk]

Recipe for Instant Pot Roasted Pork Belly

Made with Black Pepper, Soy Sauce, Brown Sugar, Rice Vinegar, Garlic Powder, Pork Belly, Onion Powder, Honey. This recipe for Instant Pot roasted pork belly is a quick and easy way to make juicy and flavorful pork belly at home. The delicious soy sauce and honey mixture infuses the meat in the pressure cooker, while the broiling step gives the pork belly that irresistible crispy texture. This dish is ideal for a weeknight meal or a special occasion.

[foodshowxyz]

🍜 This cozy bowl of Japanese ramen is perfect for a cold winter's day! 🍜 Featuring rich, savory broth, tender slices of chashu pork, springy noodles, and a perfectly soft-boiled egg with a golden, runny yolk. Topped with fresh green onions and crispy nori, this dish is a true comfort food that warms both the body and soul. 😍

Classic Japanese Ramen Recipe

Serves: 4

Ingredients:

Broth:

4 cups chicken broth

4 cups pork broth (or an additional 4 cups chicken broth)

2 cups water

2 tablespoons soy sauce

1 tablespoon miso paste (optional for extra depth)

2 cloves garlic, minced

1-inch piece of ginger, sliced

1 tablespoon sesame oil

Toppings:

1 lb chashu pork (slow-braised pork belly, sliced)

4 soft-boiled eggs (cut in half)

2 sheets nori (seaweed), cut into strips

1 cup green onions, finely chopped

Bean sprouts, to taste

Noodles:

4 servings of fresh ramen noodles (or dried, if fresh is unavailable)

Instructions:

Prepare the Broth:

In a large pot, combine chicken broth, pork broth, and water. Add minced garlic, ginger slices, soy sauce, and miso paste if using. Bring to a boil, then reduce the heat to low. Let it simmer for 30-40 minutes to allow the flavors to develop. Stir in sesame oil and keep warm.

Cook the Eggs:

Bring a small pot of water to a boil. Gently add eggs and boil for 6-7 minutes for soft centers. Remove and place them in an ice bath for a few minutes, then peel and set aside.

Cook the Noodles:

Cook the ramen noodles according to the package instructions. Drain and set aside.

Assemble the Ramen Bowls:

Divide the cooked noodles evenly into 4 bowls. Ladle the hot broth over the noodles. Top each bowl with slices of chashu pork, half a soft-boiled egg, a few strips of nori, a handful of bean sprouts, and chopped green onions.

Serve:

Serve immediately while hot. Enjoy with additional soy sauce or chili oil on the side, if desired.

Tips:

Chashu Pork: If you have time, prepare the chashu pork a day in advance by slow-braising pork belly in a mixture of soy sauce, mirin, sake, sugar, ginger, and garlic for 1.5 to 2 hours.

Eggs: Marinating the boiled eggs in soy sauce, mirin, and a bit of water overnight will add more flavor.

[cannibalistic-cucumber]

Making an exhaustive fried rice checklist. Need more ideas. Current list here:

Rice

Vegetable Oil

1 head Garlic

2 Onions

Soy Sauce

Mirin

Oyster Sauce

MSG

Ginger Paste

Gochujang

Hondashi

Leek Powder

Red Pepper Flakes

Eggs

Mixed Veggies

Pork Belly (Making char siu)

Sesame Oil

[sapphire-heart-tippy]

Vanilla making dinner for everyone:

"Alright, Ramón, here's your medium rare, extra juicy steak with some mashed potatoes on the side with chives and melted garlic butter"

"Bel, homemade spicy ramen with fishcakes, thinly sliced pork belly, chopped spring onions from my garden, sprinkles of seaweed, and a fried egg on top"

"And for you, Tippy.... 3 chicken tenders with barbeque sauce, 1 cup of mac and cheese, 6 crinkle cut french fries, and a wine glass full of our finest chocolate milk"

Ramón: Daddo, you eat like a child. And I'm 16!

Bel: Why're you coming at him when your pops is having straight up ice cream and a slice of cake for dinner? 😭

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[shoku-and-awe]

Lunchtime experiments: Do bean sprouts make a good okonomiyaki? The answer is YES!

It is a little wetter than a cabbage one, and it could've used some pork belly—all I had for fillings was kimchi and green onion. Also I only had two tiny packets of okonomiyaki sauce, so this was very, uh, mayo-forward, but still tasty.

Oh and the seaweed topping is a furikake! Seasoned Korean nori with sweet pink shrimp, tiny fish of some kind, and sesame seeds. Really delicious; I always want to eat about twice as much as I initially take.

[novelcain]

a suggestion on how to cook zhu bajie would be fried pork chops with a nice spiced apple sauce, it can double as a glaze it you add honey, plus honey can tenderize the meat, though i can also recommend katsudon or pork taco, though pork meatballs or herb and mushroom stuffed pork belly would be good during autumn, maybe if you want to be fancy, stir-fried lotus root with pork onions and mushrooms are good, or maybe bamboo shoot and pork fried rice, or some classic pork roast with a nice herb, peach or apple rub to cut back on the fat

Me rn: ✍️✍️ ayo this some good shit right here

Reader holding up a knife to Bajie's throat after he says some gross shit to her: Act like a pig. Get cooked like a pig. I haven't had quality meat in a while.

Bajie: *gulps* I-I would like to apologize...

Reader: Oh I bet you fuckin would.

[phiixomath]

housewarming

Hunk plugs in his speaker, queues his favourite cooking playlist, and gets to finely chopping up vegetables after he decides he wants to serve the skewers with fried rice. He dices larger for the skewers and, once that’s done, he sets up their kitchenette with stations so he can most efficiently skewer, grill, and wrap the pork belly. He begins doing that, piercing each chunk of pork with bell peppers and onions in between. He creates a trayful of the skewers then starts placing them on a small, oiled skillet, three at a time.

The loud sizzle is a sorely-missed sound, and he revels in it as he turns the skewers on each side so they’re evenly cooked, generously basting them with what’s left of the marinade.

The delicious aroma hangs heavy when he’s done with the first skewers and he gingerly slips off a piece, blows on it, and gives it a taste.

Hunk doesn’t even try holding back a satisfied noise. The pork is so, so incredibly soft, and his teeth barely have to pierce the skin before it melts in his mouth. It bursts with flavor, not to mention the light char which adds some smokiness. He nods in approval, popping another piece into his mouth. It’s followed by a square of bell pepper and it elicits a nice crunch.

He dusts off his hands when he hears a shuffle. He looks up to see Pidge slowly come into view, clearly woken up from a nap, holding Steampunk.

“Good morning,” Hunk teases.

“Hey. I smelled something good.” Their voice is gruff with disuse as they reach the kitchen. Steampunk leaps from her arms and onto the floor, heading toward her scratch post and thankfully away from the food. Pidge dusts their clothes. “Whatcha makin’?”

“Pork skewers and fried rice.” Hunk grins and lowers the music. “And Lance that texted he and Keith are bringing home dumplings, so we’ll have that, too.”

Pidge hums in interest. They walk over to Hunk and reach onto their tip-toes so they can look over his shoulder.

“Here.” Hunk turns around with one of the skewers and eases a bit of pork onto a small fork, holding it up to Pidge’s mouth so they can taste. Their drowsy expression wanes as they chew and they comically blink several times as they process. “Wow. That’s delicious.” Some of their internal battery seems to recharge as they take another bite, finishing off what’s left on the fork. Hunk happily relinquishes the rest of the skewer after making sure to wrap it around a napkin, so Pidge can snack while he grills the rest. They mumble a ‘thank you’ around a mouthful of pork belly and go to lean against the opposite counter.

Like when Hunk first met them, Pidge usually prefers to do their own thing. He and Lance respect it, give them their ample space, but it warms Hunk’s heart whenever they embrace co-living.

Like now, when they wordlessly start setting the table.

“You’re gonna join us?”

Pidge shrugs. “Sure.” They kneel to refill Steampunk’s food and Hunk smiles, turning back to the stove.

He finishes grilling all the skewers and sets them off to the side, quickly moving on to tossing rice with some finer chopped vegetables and soy sauce and sesame oil. Pidge takes out serving bowls to scoop it into.