Chef John Pork Belly Food

SPICY PORK BELLY CHEESESTEAK

Steps:

• In a medium bowl, stir together the garlic, gochujang, mirin, soy sauce, ginger and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight.
• Preheat the oven to 200 degrees F.
• Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.
• Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into 2 mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.
• Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos.

CRISPY PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

CHEF JOHN'S CARAMEL PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
• Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
• Remove pork from foil and discard green onions. Cut pork into 8 pieces.
• Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
• Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
• Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
• Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.