Picture of The Day – 33/365 – Pork Belly Bites

Nothing says AWESOME like a platter of gold nuggets

Did you ever have a pork belly you just did not know what to do with? Of course not. These days pork bellys do not just pop up like mushrooms on your lawn. You go to great lengths to procure one. Items like that deserve grand treatment. I promise you this recipe does just that.

I snapped this picture just before these babies went out… and that was the last time I saw them. I sometimes have to part with greatness like that. I can say that I had satiated myself “tasting” this item before it went out.

This is a recipe that does exactly what that beautiful pork belly needs. Coddling. Let me explain:

The first part of the process is a dry rub; a marinade overnight. The flavor builds up in the pork before it is gently braised in a master stock. Then we take out the pork, and press it with weights to maintain a uniform feel to the belly.

Then we cut it, sear it, and serve it up with Hoisin sauce. The garnish you see on top is puffed rice.

Simple, right? You bet. Here we go:

Pork Belly Bites

Feeds a hungry crowd

Ingredients:

Pork Belly

• 800g (under 2 pounds) pork belly, skin removed
• 4 bay leaves
• 2 cinnamon sticks
• 10 grams (2 tablespoons) black peppercorns
• 100 grams (1 cup) kosher salt
• 7 pods star anise
• 25 grams (2 tablespoons) mustard seeds
• 25 grams (3 tablespoons) coriander seeds
• 25 grams (3 tablespoons) fennel seeds
• 10 grams (1 tablespoon) cumin seeds
• 25 grams (3 tablespoons) juniper berries
• 10 cloves garlic, minced
• 1 bunch fresh thyme, chopped
• 10 grams (2 tablespoons) szechuan peppercorns
• 10 grams (2 tablespoons) caraway seeds
• 1 inch ginger, minced

Master Stock

• 3 liters (12 cups) chicken stock
• 250 ml (1 cup) soy sauce
• 60 ml (1/4 cup) Chinese rice wine
• 30 ml (2 tablespoons) mirin
• 2 pods star Anise
• 2 pods Cardamom
• 2 grams (1/4 teaspoon) Coriander Seeds
• 4 grams (1/2 teaspoon) fennel Seeds
• 2 grams (1/2 teaspoon) Szechuan peppercorns
• 3 pc dried tangerine peel
• 1 inch ginger
• 2 pc Dried red chili
• 1 leaf kaffir Lime

Method:

Pork Belly

1. Combine all spices and seasoning together; rub pork on both sides.
2. Place belly on a rack over a sheet pan and refrigerate uncovered overnight. (You are looking for a tackyness to develop – this is called the pellicule.)
3. Rinse the spices off the pork belly, arrange in a pan large enough to accomodate the belly.
4. Add enough master stock (recipe below) to half-cover the pork belly.
5. Place parchment paper over belly, cover with foil and braise at 150°C (300°F) for up to 5 hours, or until the pork is fork tender.
6. Remove most of the braising liquid; save for another use. (See masterstock below.)
7. Cover the pan with another pan that fits over the top of the pork belly pan. (The cover should be able to fit inside the original pan.)
8. Weigh the top pan down with weights (like tomato cans) and place the pork belly in the refrigerator to cool for 8 hours or overnight.
9. When the pork has rested and cooled, remove the weights from the top; place pork belly on cutting board.
10. Cut pork into bite-sized pieces and sear them until golden brown.
11. Serve with hoisin sauce.

Master Stock

1. Combine all ingredients in a large pot.
2. Simmer for a few minutes to develop flavors.
3. Use the stock over and over. When the pork bellies are done, skim the fat off the sauce, and strain the juices into the stock. Thus the term, “master stock”.

So, aside from that, the rest is literally just garnish.

I hope you enjoyed this recipe as much as I loved eating it!

Tagged as: asian, belly, braising, canape, pork, technique