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Breakfast

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Breakfast

Scalloped Potato Loaf

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Scalloped Potato Loaf
The layers of this scalloped potato loaf are gonna make you wanna dig in ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 lb (455 g) lean ground beef
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 14 oz (395 g) diced tomato, 1 can
  • 6 cups (240 g) fresh spinach
  • 5 russet potatoes
  • 13 slices mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  4. Preheat the oven to 350˚F (180˚C).
  5. Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  8. Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  12. Place a cutting board over the loaf pan and invert the loaf.
  13. Slice and garnish with parsley.
  14. Enjoy!

Watch the recipe video here:

Scalloped Potato Loaf

The layers of this scalloped potato loaf are gonna make you wanna dig in ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-loaf

Posted by Proper Tasty on Thursday, July 26, 2018

Breakfast

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup (70 g) vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-brulee

Posted by Tasty on Saturday, April 21, 2018

Breakfast

Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes
These pineapple upside down pancakes are a great way to upgrade breakfast ? !
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (250 g) flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup (50 g) sugar
  • 1 ½ cups (355 mL) milk
  • ½ teaspoon vanilla extract
  • ½ cup (110 g) butter, ¼ cup (55g) melted, plus additional for frying
  • ¼ cup (55 g) brown sugar
  • 1 ½ fl oz (45 mL) spiced rum, optional
  • 20 oz (600 mL) canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
  • maraschino cherry
Instructions
  1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
  2. Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
  3. Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
  4. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
  5. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
  6. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
  7. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
  8. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
  9. Serve pancakes warm with reserved pineapple syrup.
  10. Enjoy!

Watch the recipe video here:

These pineapple upside down pancakes are a great way to upgrade breakfast ? !FULL RECIPE: https://tasty.co/recipe/pineapple-upside-down-pancakes

Posted by Tasty on Sunday, March 11, 2018

Breakfast

Pulled Pork-Stuffed Cornbread Muffins

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Pulled Pork-Stuffed Cornbread Muffins
These pulled pork-stuffed cornbread muffins are the collab of the year! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) milk
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup (125 g) all-purpose flour
  • 1 cup (150 g) yellow cornmeal
  • ¼ cup (50 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Tuesday, July 24, 2018

Breakfast

Strawberry Cream-Stuffed Pastries

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Strawberry Cream-Stuffed Pastries
Impress your friends with these pretty strawberry-cream stuffed pastries! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (300 g) strawberry, stemmed, quartered
  • 16 oz (455 g) cream cheese
  • ½ cup (70 g) powdered sugar
  • ¼ cup (60 mL) milk
  • 1 large egg
  • 1 tablespoon water
  • 11 oz (310 g) puff pastry, 1 packages, thawed
  • 2 tablespoons powdered sugar, for dusting
  • chocolate syrup, for serving
Instructions
  1. In a food processor or blender, puree the strawberries until smooth.
  2. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  3. In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  4. In a small bowl, whisk the beaten egg and water together. Set aside.
  5. Preheat the oven to 400˚F (200˚C).
  6. Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  7. On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  8. Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  9. Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
  10. Bake for 25 minutes, until golden brown.
  11. Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  12. Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  13. Dust with powdered sugar and drizzle with chocolate syrup.
  14. Enjoy!

Watch the recipe video here:

Strawberry Cream-Stuffed Pastries

Impress your friends with these pretty strawberry-cream stuffed pastries! ?FULL RECIPE: https://tasty.co/recipe/strawberry-cream-stuffed-pastries

Posted by Tasty on Monday, May 21, 2018

Breakfast

Virgin Islands Pates

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Virgin Islands Pates
Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups (500 g) flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ cup (100 g) shortening, cold
  • 1 cup (240 mL) cold water, plus 2 tablespoons, divided
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 5 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • ½ scotch bonnet pepper, minced
  • 1 lb (455 g) lean ground beef
  • 4 cups (1 L) oil, for frying
Instructions
  1. In a large bowl, mix together the flour, salt, baking powder, and sugar.
  2. Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
  3. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
  4. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
  5. Heat a skillet on medium high with 2 tablespoons of olive oil.
  6. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
  7. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
  8. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
  9. Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
  10. Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
  11. Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
  12. Preheat fryer oil in a large pot on high heat to 350°F (180°C).
  13. Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
  14. Enjoy!

Watch the recipe video here:

Virgin Islands Pates

Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/virgin-islands-pates

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

French-Style Apple Tart (Tarte Tatin)

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French-Style Apple Tart (Tarte Tatin)
French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 sheet puff pastry, thawed
  • 6 kg apple, preferably Honeycrisp or Granny Smith
  • 3 tablespoons water
  • 100 g (½ cup) sugar
  • 3 tablespoons unsalted butter
  • vanilla ice cream, for serving
Instructions
  1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  2. Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  3. Preheat oven to 375°F (190°C).
  4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  5. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  8. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  9. Slice and serve with vanilla ice cream.
  10. Enjoy!

Watch the recipe video here:

French-Style Apple Tart (Tarte Tatin)

French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?RECIPE: https://tasty.co/recipe/french-style-apple-tart-tarte-tatin

Posted by Proper Tasty on Monday, February 26, 2018

Breakfast

Teriyaki Chicken Fried Rice Dome

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Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-domeGet the wok featured in this video right HERE: https://bzfd.it/2Lz0mdI – We may make some $$ if you buy!

Posted by Tasty on Friday, July 20, 2018

Breakfast

Loaded Queso In A Tortilla Bowl

 

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 flour tortilla
  • ¼ cup (60 mL) olive oil
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb (455 g) flank steak
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup (240 mL) milk
  • 4 cups (400 g) cheddar cheese
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Loaded Queso Tortilla Bowl

Goodbye nachos, hello queso tortilla bowl! ?FULL RECIPE: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Wednesday, July 18, 2018

Breakfast

Braised Pork Belly Adobo By Chef Leah Cohen

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Braised Pork Belly Adobo By Chef Leah Cohen
Filipino pork belly adobo brought to you by Chef Leah Cohen
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BRAISED PORK BELLY
  • 1 ½ lb (680 g) whole skin-on pork belly
  • ¼ cup (60 g) kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 1 pod star anise
  • 2 cloves garlic
  • 3 bay leaves
  • ⅓ cup (80 mL) soy sauce
  • 2 tablespoons apple cider vinegar
  • ½ gal (1.9 kg) water
ADOBO SAUCE
  • ⅓ cup (80 mL) water
  • 1 cup (240 mL) soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • ½ teaspoon bay leaf powder
  • 1 ½ teaspoons freshly ground black pepper
  • 3 cloves garlic
  • ⅓ cup (80 mL) coconut vinegar
  • ⅔ cup (160 mL) full-fat coconut milk
  • oil, for frying
ASSEMBLY
  • 4 poached eggs
  • 4 pinches ground szechuan peppercorn
  • 2 teaspoons scallion, thinly sliced, green parts only
  • 2 teaspoons garlic, fried
  • 4 teaspoons fresh cilantro
  • jasmine rice, cooked
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  3. In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  4. Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  5. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  6. Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  7. Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  8. Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  9. Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  10. Slice the pork belly between the scores.
  11. To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  12. Enjoy!

Watch the recipe video here:

Pork Belly Adobo by Chef Leah Cohen

Filipino pork belly adobo brought to you by Chef Leah CohenWebsite: http://www.pigandkhao.com/ FULL RECIPE: https://tasty.co/recipe/braised-pork-belly-adobo-by-chef-leah-cohen

Posted by Tasty on Monday, July 16, 2018