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Friday, February 22, 2013

Braised Pork Bellies in Black Bean Sauce

Here's a simple braise, the dry heat/moist heat method of cooking.


2 lbs. of pork belly some fat still on
2 tbsp. vegetable oil
6 cloves of garlic smashed
1 inch fresh ginger sliced thin

3 medium sweet round onions quartered
8 red potatoes halved
1 large zucchini quartered

Sauce:(Mix well in bowl)

2 cups of dark soy sauce
1 cup of water
4 tbsp. brown sugar
2 tbsp. sesame oil
1 tbsp. fish sauce
1 tsp fermented black beans
1 tsp. minced garlic
1 tsp. minced ginger

1. Preheat oven to 350 deg f
2. In a roasting pan over stove top medium high heat, add oil, garlic, ginger, and sauté for a few seconds, then add in the pork and brown it, releasing all the juices and rendering the fat.
3. Add in the sauce to the roasting pan, and cover. Roast for 1 hour. Uncover and then add in the vegetables on the sides of the roasting pan, cover and continue to roast for another 30 minutes.

Serve with any starch you want.