Balsamic Pickled Pork Belly

Boiled or simmered pork can often taste unpleasant, so pickle it overnight with onion and balsamic vinegar to give a good flavour.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 5 min Cook: 35 min Nutrition: 300 cals

Ingredients

Pork belly 500g
Tea bag 1
Onion 1/4
Balsamic vinegar 50ml
Mirin 50ml
Soy sauce 50ml

Method

1
Boil the whole pork belly in hot water with the tea bag for 30 minutes. Remove the skin, excess fat and bone - these are easy to cut away after it's boiled. Lightly rinse the pork belly.
2
Put the pork belly into a ziploc bag together with the sliced onion, balsamic vinegar, mirin and soy sauce. Rub together to massage the meat and soak in the pickling juice, then put in the fridge overnight.
3
Remove the bag from the fridge and slice the pork belly. You can keep the bag in the fridge for longer if you have more meat or you prefer it more pickled. It is more delicious if you add ginger and honey to the pickling juice.

Tips & Note

Adding the sliced onion to the pickling juice makes the meat nice and tender. I found mostly shredded pork belly in the supermarket but your butcher should be able to sell you a large chunk of pork belly.

Balsamic Pickled Pork Belly

Boiled or simmered pork can often taste unpleasant, so pickle it overnight with onion and balsamic vinegar to give a good flavour.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 5 min

Cook: 35 min

Nutrition: 300 cals

Ingredients

Pork belly 500g
Tea bag 1
Onion 1/4
Balsamic vinegar 50ml
Mirin 50ml
Soy sauce 50ml

Balsamic Pickled Pork Belly

Recipe ID :2414 Posted on 18 FEB 2017

Serves 2

Prep 5min
Cook 35min
Nutrition300cals
views 1,365
printed 2

saved 1

Boiled or simmered pork can often taste unpleasant, so pickle it overnight with onion and balsamic vinegar to give a good flavour.

Share

Ingredients

Method

Prep
5min
Cook
35min
1
Boil the whole pork belly in hot water with the tea bag for 30 minutes. Remove the skin, excess fat and bone - these are easy to cut away after it's boiled. Lightly rinse the pork belly.
2
Put the pork belly into a ziploc bag together with the sliced onion, balsamic vinegar, mirin and soy sauce. Rub together to massage the meat and soak in the pickling juice, then put in the fridge overnight.
3
Remove the bag from the fridge and slice the pork belly. You can keep the bag in the fridge for longer if you have more meat or you prefer it more pickled. It is more delicious if you add ginger and honey to the pickling juice.

Tips & Note

Adding the sliced onion to the pickling juice makes the meat nice and tender. I found mostly shredded pork belly in the supermarket but your butcher should be able to sell you a large chunk of pork belly.

HOME
midnight kitchen
I’ve got 122 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
A simple but tasty soy sauce & butter flavour pasta dish.
Pasta, Broccoli, Bacon rashers, Onion, Dashi granules, Butter, Soy sauce
HOME
Perfect when you need a quick side dish, it's easy with just 2 ingredients and seasoning.
Pork loin, Cabbage (medium), Korean soup stock (dashida), Miso, Sugar, Mirin, Sake
HOME
Season a tinned pressed cod roe to make this very Japanese recipe - no cooking required but delicious.
Tinned pressed cod roe, Dashi stock concentrate, Mirin, Pasta, Shiso herbs or spring onions, Nori sheet, Butter or margarine, Salt, pepper, lemon
HOME
After making a hotpot or a nabe, you always have leftover broth. This is excellent, as it has all the taste from the previous ingredients, so never waste this - let's cook a whole onion in it!
Onions, Leftover broth, Seasoning
HOME
A traditional recipe taught to me by a chef, so it's got to be good!
Salmon, haddock, or any seafood, Onions, New potatoes, Garlic, Coriander bunch, Scotch bonnet chilli peppers, Milk, Butter, Egg, Cheese (grated), Vegetable oil, Lemon juice, salt & pepper
HOME
I made dumplings using chicken and leftover vegetables in the fridge. Coat in egg and breadcrumbs and some vinegar to make it delicious, even when cold.
Chicken breast fillets, Carrot, celery, onion, Cabbage, Ginger, spring onions, Chicken stock granules, Potato starch, Eggs, Vinegar, Flour, Sliced bread, Oil for frying
HOME

Similar Recipe

These croquettes are made with delicious sweet potato.
Sweet potato, Butternut squash (medium), Onion (medium), Spinach leaves, Salt & pepper, Chilli powder, Oil for frying, Panko breadcrumbs, Egg , Plain flour
Even the kids love this (*^^*). It's so popular at gatherings like home parties, Christmas and birthdays.
Smoked salmon, Onions (medium), Carrots (medium), Cucumber (medium), Rice vinegar, Water, Dashi granules, Light soy sauce, Sugar, Olive oil, Lemon juice
himawari
HOME
Enjoy the taste of a Japanese tapas inn (izakaya) at home, make a lot for a home party or BBQ party - you won't regret it!
Chicken wings, Minced pork, Pointed cabbage leaves, Garlic, Ginger, Soy sauce, Sake (or white wine), Salt for the cabbage, Sesame oil
KitchenCIB
HOME
Slow cook for best results.
Pork belly, Rub:, Salt, Pepper (coarsely ground), Sake, Sauce:, Soy sauce, Mirin, Sugar, Ginger
Stuff the peppers cut into curved bowl shapes so that the filling stays put - this is the end of whole stuffed peppers where they're not actually stuffed!
Peppers (green and yellow), Minced pork, Salt & pepper, Onion, Carrot, Garlic, Soy sauce, Chicken stock granules, Egg yolk, Breadcrumbs, Flour, Sauce:, White wine, Tomato ketchup, Worcester sauce, Sesame seeds
Wow, an eastern and western dish in one - miso says hello to cheese!
Pork loin, Seasonings:, ●Miso, ●Sugar, ●Light soy sauce, ●Sake, ●Parmigiano reggiano, Flour, Salt, Vegetable oil, Lettuce leaves
rie-i
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.