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    Asian Pork Belly

    If you’ve visited my site before you would have noticed that there aren’t many Asian inspired offerings. This one was developed when a gentleman I’ve known through my demonstration efforts happened to mention that he was going to prepare a pork belly and at that moment, or shortly thereafter, I decided to try my hand at coming up with my own version. One might think that this inexpensive protein would be too fatty and hard to prepare but with a little time and effort you can make this one of your standards. This version will take 8 hours to marinate the pork and about 5 hours to cook.

    You will need:

    Pork Belly — about 3 LBS.
    Mirin — ¾ cup.
    Soy Sauce — 2 TBSP
    Hoisin Sauce — 2 TBSP
    Garlic — 2 cloves, crushed.
    Habanero or Jalapeno Pepper — depending on your level of heat tolerance. I used ¾ a habanero.
    Ginger — 1 TBSP, fresh, crushed.

    With fat side up using a sharp knife score the fat cap. It’s best if your scoring is about a half inch apart in both directions this will allow the marinade to soak in. Mix all of the ingredients well and coat both sides of belly. Put it into a non-reactive dish such as a Pyres roasting vessel or a one gallon ziplock or similar bag. If using the Pyrex method you will need to turn the belly a few times during marination. If using the bag format massage it a few times to evenly distribute the marinade. Place belly in the refrigerator for 8 hours or overnight.

    Remove belly from marinade and with a spatula wipe off as much of the marinade as possible reserving the juices. Put belly, fat side down in a cold sauté pan which is large enough to hold the pork. Bring pay up to temperature and sear the belly until you get a nice, rich brown color. Put marinade into a roasting pan then place belly, fat side up into the pan. Cover tightly with foil wrap and roast at 300° for 5 hours. Cut into serving size portions then in a hot sauté pan sear on all sides and serve.

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