x
Kikkoman

Kikkoman

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Pork Belly Glazed with Apple

30 mins
40 mins
Low
81
Favorites
Collections
Glider
Super List
Upload a picture
To print
Pork belly is a perfect cut for baking, as it releases a lot of juice when it is cooked. Try this dish with sweet and sour flavors thanks to the Kikkoman® sauce, which combined with apple will have a unique flavor that you will love.
Learn more about Kikkoman

Ingredients

10 portions
  • 3 golden delicious apples, without skin or heart, cut into half moons
  • enough Water, for apples
  • 1 raja cinnamon, for apples
  • 1 tablespoon mustard, for the frosting
  • 2 tablespoons garlic, finely chopped, for the glaze
  • 1/2 cups rice vinegar, for the frosting
  • 1 1/2 cups Kikkoman® Bittersweet Sauce
  • 1/4 cups butter, in small cubes, for greasing
  • 1.5 kilos pork belly
  • 1/2 cups potato cambray, pink, in halves, to accompany
  • 1 cup sweet potato, sweet, skinless, quartered
  • enough fresh thyme, to decorate

Preparation

Place the apples in a pot, pour water to cover and add a cinnamon stick, cook over medium high heat for about 10 minutes, or until the fruit is soft enough. Remove the cinnamon stick, drain and place the fruit in a large bowl. Let it cool.
Puree the apple with the help of a glass or a potato masher. Once you have the puree, add the mustard, rice vinegar, garlic, Kikkoman® Bittersweet Sauce and mix until integrated. Reservation.
Preheat the oven to 220 ° C.
Bridle the pork belly using cotton yarn approximately 2 meters long. Arrange the piece of meat trying to give it a cylinder shape. Make a knot (with the help of the thread) in one of the ends, without tightening too much, and begin to make loops around the meat, taking into account that the first knot is the base of the entire bridle, little by little you will observe how the meat is taking the desired shape.
Place the flanged pork belly in a baking dish, add the butter in cubes around the piece of meat. Pour in the sweet and sour mixture until the cut of meat is completely covered. Place the pink chambray potato, the white chambray potato, and the sweet potato in the empty spaces of the container. Bake for 60 minutes at 220 ° C, or until cooked through. Remember that when baking it you should place a pot with water under the rack where you will put the piece of meat, so that it does not lack moisture and thus avoid dryness.
Remove the piece from the oven, cut into thin slices, serve and accompany with the potatoes and roasted sweet potato, garnish with fresh thyme.

PRESENTATION

Serve with roasted vegetables and accompany with Christmas salad.

TIPS

Add a little white wine to the preparation to give it a different flavor. You will love it!

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
379.4
kcal
18.97%
Carbohydrate, by difference
2.4
g
0.8%
Protein
8.3
g
16.6%
Total lipid (fat)
37.2
g
57.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Pork Belly Glaze

1 Comments

Pork Belly Burger

3 Comments

Cauliflower Mac and Cheese

1 Comments
ADVERTISING
ADVERTISING
ADVERTISING