Pork Belly
 

Pork Belly
(if you think bacon is good you've not lived until you've had pork belly!)

A simple and tasty pork belly recipe I got from Chef Kirkland. Thx Chef Kirkland!

One pork belly, 2-3 pounds.
2 oz sugar
2 oz soy sauce
2 oz Saki
2 oz mirin

1. Place unseasoned pork belly on a cooking rack in a 400-425 oven.

2. Mix all other ingredients in saucepan and cook (simmer) until nappe. (Nappe = "the liquid coats the back of a spoon")

3. After belly is browned place in a small tinfoil "boat", just big enough to hold the belly and glaze.

4. Use a brush and apply the glaze, place back in the oven (a few minutes) to harden the glaze onto the belly, keep applying, basting the belly with the glaze for the next few minutes.

5. Use leftover glaze (from the tinfoil boat) to apply to pork belly after plating.

Yeah, this is good.

Mirin
Other names: sweet rice wine, aji-mirin, hon mirin
A golden colored sweet wine made distilled sake and steamed glutinous rice. Mirin is a common ingredient in Japanese cooking used in sauses and glazes. True mirin is called hon-mirin and has an alcohol content of 13- 14%. There is also a product referred to as minin-fumi which is a synthetic flavoring with a 1% alchohol content. Mirin has a slight nutty flavor.
http://www.gourmetsleuth.com/Diction...irin-6002.aspx


The pictures are just pics taken from the internet to illustrate what a pork belly looks like, before roasting and what it should look like just after roasting and before applying the glaze. (The rack is the same one I use.)

Ummm, looks good. Now, if you just wrap it in bacon...! ;)

Pat

TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?

More to the point, can you be more specific as to the DTG we all need to be around your house to eat it?:D

I get chest pains just looking at that perfectly executed piece of heaven!!!!

Got I miss eating all the kick ass heart stopping protiens, Foie, Pork belly, Butter....where's the Liptor!!!

It depends on the cut of meat, the oven temp etc. I'd start looking at it in 30-45 minutes. You're looking for a nice caramelization on the outside, when the pork starts to brown start keeping a close eye on it.

Thanks... looking forward to trying this.

My little addition is the point about the color... The browning of the meat indicates a good start! From there, it can be paired with a lot of things, like broccoli, asparagus, or even roasted corn from the cob.

Holly

#1 mentioned the other day, "forget money & sex; alot of good marriages have gone down due to insufficient bacon."

I will forward this to daughter-in-law "to insure domestic tranquility" - and then go over and "help" them.

Thanks for sharing as always.
Mmmm.

We got three of these as part of the farm share.

We thought it was bacon but after frying it and smelling it,we knew for sure it was not bacon. We tossed it.

The other two are still frozen. I will get the ingredients for this and report back.

Big Jim- These can be turned into bacon. They need to be cured then smoked...

Thank you. I tried the recipe at the beginning of the thread and it was not all that bad but I still think someone with the correct skill-set could have done better.

I went shopping today at Costco,( 'Merica's store!) and saw pork-belly......... It took everything I had to resist.....

Must resist..... must...

TS- It is good! It is from the USA, I have been using it to make bacon....

My only complaint about Costco's pork belly is that they have removed the skin so I can't make chicharrones...

Speaking of Costco pork bellies- Just bought one last nigh (9 lbs). I cut it into thirds and put the pieces into a maple cure. It will stay in the fridge for about a week. Then I will pull it out, put it in the smoker for 2-3 hours, until internal temp reaches 150 degrees F. Then, I will cool it down and vacuum pack two of the pieces and start eating the third.