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 527
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.

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Ingredients

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500g
1
1/4
50ml
50ml
50ml

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.

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