今回はバルサミコ酢を使ってオトナ味の角煮を作ります。
バルサミコ酢の“酸味・ほのかな渋み”が主役になる一品。
ぶどうの深いコク
ほのかな渋み・苦味
が加わるので、甘さ一辺倒ではない奥行きのある味でワインと似る“大人っぽい”風味。バルサミコの酸味は脂をカットしてくれるので食後感が軽い。ほったらかしレシピなので是非作ってみてください
材料 (2-3人分)
豚バラ塊肉 600g
バルサミコ酢 大さじ3
しょうゆ 大さじ2
はちみつ 大さじ1
赤ワイン 大さじ2
ニンニク 1片
ローリエ 1枚
水 250ml
作り方
豚バラ塊肉を4cm角に切り、フライパンに油を入れて豚バラ肉の全面を軽く焼き香ばしさを出す。
鍋に調味料と水、ローリエ、豚バラ肉を入れてフタをして弱火で30-40分煮込み、フタを外して、中火で10-15分照りをつけるために煮込む。煮汁がとろっとしたら完成
Translation
Braised Pork Belly with a Grown-Up Twist — Featuring Balsamic Vinegar
Today, I’m making a more “grown-up” version of braised pork belly using balsamic vinegar.
What makes it grown-up?
This dish puts the spotlight on the tangy, slightly bitter depth of balsamic vinegar.
The rich, complex flavor of grapes, paired with just a hint of bitterness and acidity, gives the pork a sophisticated edge. It’s not just sweet—it has layers of flavor that are bold and wine-like. And bonus: the acidity from the balsamic cuts through the fat, so the dish feels much lighter than you’d expect.
And the best part? It’s a mostly hands-off recipe, so it’s super easy to try at home!
Ingredients (Serves 2–3)
- 600g (about 1.3 lbs) pork belly block
- 3 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp red wine
- 1 clove garlic
- 1 bay leaf
- 250ml water
Instructions
- Cut the pork belly into roughly 4 cm (1.5 inch) cubes.
- In a frying pan with a little oil, sear all sides of the pork until lightly browned and fragrant.
- In a pot, combine all the seasonings, water, bay leaf, and the seared pork. Cover with a lid and simmer over low heat for 30–40 minutes.
- Remove the lid and simmer over medium heat for another 10–15 minutes until the sauce thickens and becomes glossy.
Once the sauce has reduced to a rich, syrupy glaze, it’s ready to serve!