I Learned This Meat Recipe in Restaurant, Now I Cook It the Only Way (2024)

Home I Learned This Meat Recipe in Restaurant, Now I Cook It the Only Way

Rachel MichaelsJuly 8, 2023comments off

Ingredients

1 kg of beef (any cut)
400g onions
100-120g butter
50ml water
3 cloves of garlic
1½ to 2 teaspoons salt
Black pepper
400g mushrooms
1 onion
2-3 cloves of garlic
1-2 tablespoons olive oil
Some butter
A bunch of parsley and cilantro
1 tablespoon sour cream
Mozzarella
80ml 15% cream or milk
80ml water
2-3 teaspoons of flour
A pinch of nutmeg

Directions

Firstly, prepare the pork belly by removing any ribs if present. Next, dice the pork belly into bite-sized pieces. Once prepared, heat a frying pan over high heat without adding any oil. It’s important to use a dry pan for this step. Place the diced pork belly pieces into the hot pan and fry them until they turn a golden brown color on all sides. This high-heat frying ensures a beautiful caramelization and develops a rich flavor in the meat.
After achieving the desired browning, reduce the heat slightly and continue frying the pork belly for approximately 10 minutes. This step allows some of the fat to render out, enhancing the overall flavor and texture of the dish. During this time, finely chop the cloves of garlic, onion, ginger, and green onions, setting them aside for later use.
Once the pork belly is fried to perfection and the fat has rendered, transfer the meat onto a plate and drain the excess fat from the pan. Don’t discard the rendered fat just yet, as it can be used for future cooking endeavors.
Now, in the same pan, add the chopped onions and fry them for about 2 minutes until they become translucent and fragrant. Next, add the garlic to the pan and continue frying for an additional minute. The aroma that fills the kitchen at this point is utterly divine.
With the onions and garlic beautifully sautéed, it’s time to reintroduce the pork belly into the pan. Add 2-3 tablespoons of sugar to the mixture and fry everything together for 1-2 minutes, allowing the sugar to caramelize and impart a delightful sweetness to the dish. Remember to continuously stir the ingredients to ensure even caramelization.
To elevate the flavor profile, incorporate the finely chopped ginger, star anise, peppercorns, and green onions into the pan. These aromatic components infuse the dish with a captivating blend of earthy and spicy notes. For a touch of umami, add 2-3 tablespoons of light soy sauce and 2 tablespoons of oyster sauce. This combination adds depth and complexity to the overall taste.
Now comes the step where all these delectable flavors meld together into a harmonious symphony. Pour water into the pan, filling it up to the level indicated in the video or until the pork belly pieces are almost submerged. Cover the pan and allow the pork belly to cook on low heat for approximately 40-60 minutes or until it reaches a tender and melt-in-your-mouth consistency. Be patient during this process as slow cooking ensures that the meat becomes incredibly tender and absorbs all the marvelous flavors.
Once the pork belly has reached the desired tenderness, uncover the pan and let the sauce reduce to your preferred consistency. This reduction intensifies the flavors and creates a luscious glaze that clings to every piece of succulent meat.
Finally, the moment we’ve all been waiting for has arrived. The tender and flavorful pork belly is now ready to be savored. Serve it hot, alongside steamed rice or with your favorite side dishes, and let your taste buds rejoice in the sheer delight of this culinary masterpiece.

In conclusion, my journey with this remarkable pork belly recipe has been nothing short of extraordinary. From learning the technique to perfecting the flavors, I have discovered a newfound appreciation for the art of cooking. This dish not only satisfies my cravings but also allows me to share the joy of good food with family and friends. So go ahead, give this recipe a try, and embark on your very own culinary adventure. Enjoy your meal!