CHEF JOHN'S CARAMEL PORK BELLY
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 16h30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 39.3 g, Cholesterol 51.2 mg, Fat 19.7 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 2272.6 mg, Sugar 29.9 g
"COCHINITOS" CARAMEL AND CHILI GLAZED PORK BELLY
[DRAFT]
Provided by Food Network
Time 15h55m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix together 1 tablespoon of the sugar and the salt in a small bowl. Sprinkle the salt-sugar all over the pork belly. Wrap the pork in plastic, transfer to a plate and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the pork and pat dry. Set the pork in a small baking dish, fat-side up, and add 1/2 cup water. Bake for 45 minutes. Reduce the oven temperature to 325 degrees F and bake until the meat is very tender, about 45 minutes longer. Let the pork cool, and then cover and refrigerate until chilled, at least 2 hours. Cook 1/4 cup of the sugar in a saucepan over medium-high heat until it starts to melt, 2 minutes. Swirl the pan and continue to cook over medium heat until it is completely melted, 5 minutes. Occasionally wash down the side of the pan to release any sugar crystals using a wet pastry brush. Add the remaining 1/4 cup sugar and cook, swirling, until a richly brown caramel forms, 5 minutes. Turn off the heat and pour in 1/3 cup water. Turn the heat to high and cook, stirring, until the caramel is smooth. Remove the pan from the heat and stir in the vinegar, cilantro, syrup and chiles. Serve with the pork.
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
CRISP PORK BELLY
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Provided by Oliver Schwaner-Albright
Categories dinner, main course
Time 6h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
- When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5 1/2 hours; let rest in pan, covered, 2 hours.
- Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
- Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with 1/4 of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with 1/4 of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
- Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.
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