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A more time-consuming pub cooking technique which also produces tasty food is pit cooking. Pit cooking is wonderful for items which could be wrapped in aluminum foil to be cooked. It is also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals which are buried in the ground. As the stones cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times bigger than your cookware. Line the pit with rocks and create a fire in the center. Once the flame has burnt rapidly for about one hour, push the warm coals and rocks into the middle. Twist your wrapped food covered skillets in addition to the rocks and coals and place on top. After a number of hours, you will have some tasty camp food to relish.
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The ingredients needed to make Braised Pork Belly & Sausage:
- Get 1 Pork Belly
- Provide 6 Pork Sausages
- Provide 8 Boiled Eggs
- Take 2 Small Onions
- Use 4 Cloves Garlic
- You need 3 Tbs. Fish Sauce
- Take 4 Tbs. Soy Sauce
- Provide 1 Can Unsweetened Coconut Milk
- Prepare 4 Star Anise
- Use 1 Hot Chili
- Get 1/4 Cup Unpacked Brown Sugar
- Prepare 1 Tbs Molasses
- You need Salt
- You need Black Pepper
- Use Cubes Bullion
- Prepare Oil
Steps to make Braised Pork Belly & Sausage:
- Boil 8 eggs and set aside. Chop onions and peel garlic (Leave Whole). Put some oil in a hot pot and start sautéing until translucent. Season the veggies with a bit of salt and black pepper. Add sausage and star anise.
- Prepare 1.5 liters of stock and add it to the sausage and vegetable mixture. Add in fish and soy sauces. Bring to a boil and simmer (covered) for about 45 minutes. Stir occasionally.
- By now, the sausage will have really started to flavor the broth. You can start preparing your pork belly.
- Slice the pork belly in half lengthwise and then dice into large cubes. Add into pot. Stir.
- Add in coconut milk and hot chili. Stir and continue simmering for an hour. If you want to speed things up, you can take the lid off to allow it to reduce. I chose to leave the lid on to let the sausage and pork belly become super tender.
- Add in peeled boiled eggs. If at any point, you feel the liquid level is decreasing too much, add a touch of water to keep everything happy. Continue simmering uncovered while stirring occasionally.
- Put sugar in a frying pan on medium heat along with molasses. Stir constantly until it caramelizes. Add to Pot. Simmer uncovered.
- About an hour after adding that sugar and simmering uncovered, you’ll have something like this. By now, everything has been technically “done” hours ago. But by simmering slowly, the flavors are intensifying. I stopped here. 1. I ladled a bit over some rice and had some pickled celery with it. Took an eternity, but it was well worth it.
It has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. My mouth is literally watering as I am writing about this dish right now. To begin making the Braised Pork Belly recipe, first we will begin with parboiling. Bring water to a boil in a sauce pan.
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