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Braised Vietnamese Pork Belly with Pickled Vegetables, Gremolata and Herb Salad
PORK FOODSERVICE27Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork belly
- salt (To taste)
- pepper (To taste)
- oil (As needed)
- 1 cup Chicharrónes (crumbled)
- 1 Tbsp. lime zest
- 1/2 bunch green onions (sliced)
- 2 Tbsp. almonds (chopped)
- 2 qt. pork stock
- 4 oz. shiitake mushrooms (diced)
- 3 carrots (diced)
- 2 Spanish onions (diced)
- 2 cinnamon sticks
- 6 star anise
- 2 cups fish sauce
- 1 cup brown sugar
- 1/4 cup coconut milk
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 3 Tbsp. salt
- 4 carrots (julienne)
- 2 red onions (julienned)
- 2 turnips (julienned)
- mint (As needed)
- basil (As needed)
- cilantro (As needed)
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Directions
- For the Pork Belly: Combine Braising Liquid ingredients in pan. Salt and pepper belly to taste, then add to pan and braise in oven until tender. Portion and reserve in Braising Liquid for service
- For the Pickled Vegetables: In a saucepan over high heat, combine water, vinegar, sugar and salt; bring to boil until dissolved. Pour the pickling liquid over the vegetables and let sit overnight in a covered bowl in the fridge
- For the Gremolata: Combine all ingredients
- For the Herb Salad:Combine all ingredients
- To serve: Place the braised pork belly on the plate and pour over some of the reserved Braising Liquid. Top with Pickled Vegetables, Gremolata and Herb Salad
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