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Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, braised pork belly and sweet potato with tomato. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Their braised pork belly is served with sweet potato puree, kimchi and candied pecans. Related To The next day remove pork belly and allow to come to room temperature. Heat an oven-proof pot, such as a Dutch oven, on the stove over medium high heat.
Braised Pork belly and sweet potato with tomato is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Braised Pork belly and sweet potato with tomato is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook braised pork belly and sweet potato with tomato using 11 ingredients and 6 steps. Here is how you cook that.
Preparation To Make of Braised Pork belly and sweet potato with tomato:
- Prepare 300 g Pork belly
- Get 300 g Sweet potato
- Take 1 Onion
- Make ready 1 Carrot
- Get 3 Garlic
- Prepare 1/2 tsp Cumin seed
- Prepare 1 Tbsp Olive oil
- Prepare 1 tsp Salt
- Get Soup
- Prepare 200 cc Pork soup
- Get 1 can Diced Tomatoes (no Salt added)
Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently. Mei Cai Kou Rou is succulent braised pork belly that's so soft it literally melts in your mouth, balanced by sweet crunchy pieces of sweet mustard vegetable.
How to Process To Make Braised Pork belly and sweet potato with tomato:
- Peel the vegetables. - Not throw away the peel of vegetables. - I will use it as a soup ingredient. - (Will filter later)
- Add pork belly, vegetable peel and 1.2 liters water to a pot and heat. - After boiling, change to a low heat, stay for 60 minutes. - Turn off the heat when it is time and leave it to cool. - Then filter.
- Cut sweet potato and carrot like a diamond. - Chop the onions.
- Pour olive oil into a pan and heat the garlic and cumin seeds. - If garlic smells good, add vegetables and mix.
- Add pork soup and tomato can and salt. - Mix the whole and add sliced pork(Thicker is better). - Simmer for 1 hour on low heat.
- This is completed! - (It is delicious even added eggplant and okra)
The combination of the soft pork belly and crunchy sweet mustard vegetable goes really well together as the textures compliment each other! Uncover and let it cool to room temperature in the stock. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the. The sweet potatoes were cooked in chunky tomato sauce and, when they were done, I cracked two eggs on top, covered the pan and waited until the Our oven is large and pre-heating it takes forever so I decided to make a stovetop version.
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