Pork Recipe Archives - RecipeWikki https://recipewikki.com/tag/pork-recipe/ Wikipedia of Awesome Taste Wed, 04 Dec 2024 02:05:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Pork Recipe Archives - RecipeWikki https://recipewikki.com/tag/pork-recipe/ 32 32 Indian Roasted Pork Belly https://recipewikki.com/indian-roasted-pork-belly/ Wed, 04 Dec 2024 02:05:38 +0000 https://recipewikki.com/?p=5223 Indian Roasted Pork Belly is a rich and flavorful dish, featuring crispy, succulent pork infused with bold Indian spices. This spiced pork belly is slow-roasted to perfection, making it a great choice for festive meals or special occasions. The combination of aromatic spices, crispy crackling, and juicy meat creates an irresistible dish that pairs well […]

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]]> Indian Roasted Pork Belly is a rich and flavorful dish, featuring crispy, succulent pork infused with bold Indian spices. This spiced pork belly is slow-roasted to perfection, making it a great choice for festive meals or special occasions. The combination of aromatic spices, crispy crackling, and juicy meat creates an irresistible dish that pairs well with rice, naan, or roasted vegetables.

Origin Indian Roasted Pork Belly

Pork belly dishes are popular in northeastern and Goan cuisine, where they are often prepared with local spices and slow-cooked for maximum flavor. Goan “Pork Assado” is a Portuguese-influenced version, while Nagaland’s smoked pork belly highlights a rustic, earthy taste.

What I Love About This Recipe

The deep, smoky flavors from the spices combined with the crispy skin make this dish incredibly satisfying. The slow roasting process ensures tender meat that melts in your mouth, while the spice rub adds a beautifully rich and aromatic touch. It’s a fantastic dish for gatherings and pairs well with both Indian and fusion sides. Plus, once it’s in the oven, it requires minimal effort!

Also Read : Thandai Recipe ( Holi Drink)

Indian Roasted Pork Belly
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Indian Roasted Pork Belly

Recipe by RecipeWikki
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

450

kcal

Ingredients

  • 1 kg pork belly (with skin on)

  • 1 tablespoon salt

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 tablespoon garam masala

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon black pepper powder

  • 1 teaspoon smoked paprika (optional)

  • 1 tablespoon ginger-garlic paste

  • 1 tablespoon apple cider vinegar or lemon juice

  • 2 tablespoons mustard oil (or regular oil)

  • 1 onion, sliced

  • 3-4 garlic cloves, whole

  • 1 teaspoon fennel seeds

  • ½ teaspoon cinnamon powder

  • ½ cup water or chicken stock

Directions

  • Pat the pork belly dry and score the skin with a sharp knife.
  • Rub salt all over the skin and let it sit for 30 minutes to draw out moisture. Wipe off excess moisture with a paper towel.
  • Mix turmeric, red chili powder, garam masala, cumin, coriander, black pepper, smoked paprika, ginger-garlic paste, vinegar, and mustard oil to form a thick marinade.
  • Massage the marinade into the pork belly, ensuring it coats the meat evenly (avoid the skin). Cover and refrigerate for at least 6 hours, preferably overnight.
  • Preheat the oven to 180°C (350°F).
  • Place sliced onions, garlic cloves, fennel seeds, and cinnamon powder in a roasting pan. Add water or chicken stock to prevent burning.
  • Place the pork belly on top, skin-side up. Roast for 1.5 to 2 hours, basting occasionally.
  • Increase the temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the skin.
  • Remove from the oven and let it rest for 10 minutes before slicing.

Notes

  • Scoring the skin helps achieve a crispy crackling texture.
  • Marinating overnight enhances the depth of flavors.

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]]> Chinese Lion’s Head Soup https://recipewikki.com/chinese-lions-head-soup/ Wed, 18 Sep 2024 12:26:48 +0000 https://recipewikki.com/?p=4051 Chinese Lion’s Head Soup (狮子头汤, Shīzi Tóu Tāng) is a classic dish from Jiangsu cuisine, particularly popular in Shanghai. It consists of large, tender pork meatballs simmered in a flavorful broth, often accompanied by napa cabbage. The name “Lion’s Head” comes from the meatballs’ resemblance to a lion’s mane when surrounded by cabbage leaves.

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]]> Chinese Lion’s Head Soup (狮子头汤, Shīzi Tóu Tāng) is a classic dish from Jiangsu cuisine, particularly popular in Shanghai. It consists of large, tender pork meatballs simmered in a flavorful broth, often accompanied by napa cabbage. The name “Lion’s Head” comes from the meatballs’ resemblance to a lion’s mane when surrounded by cabbage leaves.

Chinese Lion's Head Soup
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Chinese Lion’s Head Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 lb (450g) ground pork (or a mix of pork and shrimp)

  • 1 egg

  • 2 tbsp cornstarch

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp sugar

  • ½ tsp salt

  • ½ tsp white pepper

  • 2 green onions, finely chopped

  • 1-inch piece of ginger, minced

Directions

  • repare the Meatballs:
    In a bowl, mix all meatball ingredients until well combined.
    Shape into 4–6 large meatballs (about the size of a small apple).
    Lightly coat with cornstarch to help them hold their shape.
  • Sear the Meatballs:
    Heat 1 tbsp oil in a pan over medium heat.
    Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
    Remove from the pan and set aside.
  • Make the Soup:
    In a pot, heat a little oil and sauté garlic for 30 seconds.
    Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
    Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
    Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking.
  • Serve & Enjoy:
    Garnish with extra green onions or cilantro.
    Serve hot with steamed rice or noodles for a complete meal.

Notes

  • Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.

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]]> Citrus Carp – A Zesty and Flavorful Fish Dish https://recipewikki.com/citrus-carp-a-zesty-and-flavorful-fish-dish/ Tue, 17 Sep 2024 22:21:33 +0000 https://recipewikki.com/?p=4044 Citrus Carp is a delicious dish that combines the mild, tender flesh of carp with a refreshing citrus-infused sauce. This dish is popular in Chinese cuisine and other Asian culinary traditions, where citrus fruits like orange, lemon, or lime enhance the natural sweetness of the fish. The result is a light yet flavorful meal that […]

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]]> Citrus Carp is a delicious dish that combines the mild, tender flesh of carp with a refreshing citrus-infused sauce. This dish is popular in Chinese cuisine and other Asian culinary traditions, where citrus fruits like orange, lemon, or lime enhance the natural sweetness of the fish. The result is a light yet flavorful meal that pairs well with rice or steamed vegetables.

Citrus Carp – A Zesty and Flavorful Fish Dish
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Citrus Carp – A Zesty and Flavorful Fish Dish

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 whole carp (about 1.5–2 lbs), cleaned and scaled

  • 2 tbsp lemon juice (or lime/orange juice)

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey (or sugar)

  • 2 garlic cloves, minced

  • 1 tsp ginger, grated

  • 1 small chili, finely chopped (optional)

  • 1 tbsp cornstarch (for sauce thickening)

  • 2 tbsp vegetable oil

  • 1 orange, sliced for garnish

Directions

  • Prepare the Fish:
    Rinse the carp thoroughly and pat it dry with a paper towel.
    Make a few diagonal cuts on both sides of the fish to allow flavors to penetrate.
    Rub the fish with salt, pepper, and 1 tbsp lemon juice. Let it marinate for 15 minutes.
  • Cook the Fish:
    Heat oil in a large pan over medium heat.
    Carefully place the fish in the pan and cook for about 5 minutes per side until golden brown.
    Remove the fish and set it aside on a plate.
  • Make the Citrus Sauce:
    In the same pan, add garlic, ginger, and chili (if using). Sauté for 1 minute.
    Add soy sauce, rice vinegar, honey, and the remaining lemon juice. Stir well.
    Mix cornstarch with 2 tbsp water and add it to the sauce to thicken. Simmer for 2 minutes.
  • Combine & Serve:
    Pour the citrus sauce over the fried fish.
    Garnish with orange slices, fresh cilantro, or green onions.
    Serve hot with steamed rice or stir-fried vegetables.

Notes

  • Freshness Matters: Use the freshest carp available for the best flavor.

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