07-13-2011, 12:29
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#1
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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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.)
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Team Sergeant is offline
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07-13-2011, 14:23
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#2
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,206
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Ummm, looks good. Now, if you just wrap it in bacon...! 
Pat
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PSM is offline
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07-26-2011, 09:35
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#3
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
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TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
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mark46th is offline
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07-26-2011, 09:45
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#4
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Quiet Professional
Join Date: Nov 2005
Location: West Texas
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Quote:
Originally Posted by mark46th
TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
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More to the point, can you be more specific as to the DTG we all need to be around your house to eat it? 
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ObliqueApproach is offline
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07-27-2011, 04:25
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#5
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Area Commander
Join Date: Oct 2007
Posts: 3,477
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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!!!
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Penn is offline
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07-27-2011, 09:39
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#6
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Quiet Professional
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Location: Phoenix, AZ
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Quote:
Originally Posted by mark46th
TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
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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.
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Team Sergeant is offline
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07-27-2011, 12:20
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#7
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Thanks... looking forward to trying this.
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mark46th is offline
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07-27-2011, 17:02
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#8
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
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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
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echoes is offline
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07-28-2011, 11:43
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#9
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Area Commander
Join Date: Jan 2011
Location: Western WI
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#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.
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Badger52 is offline
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05-28-2016, 13:57
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#10
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Area Commander
Join Date: Dec 2007
Location: UK
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Quote:
Originally Posted by Team Sergeant
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.
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Are you looking for an internal temperature as well, like 170 Degrees?
Last edited by Red Flag 1; 05-28-2016 at 16:07.
Reason: spelling error
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Red Flag 1 is offline
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05-28-2016, 16:35
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#11
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Quiet Professional
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Location: Phoenix, AZ
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Quote:
Originally Posted by Red Flag 1
Are you looking for an internal temperature as well, like 170 Degrees?
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No, why? 140 is fine for pork products.
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Team Sergeant is offline
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05-22-2016, 19:01
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#12
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Area Commander
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Location: Midwest
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Quote:
Originally Posted by Team Sergeant
Pork Belly
(if you think bacon is good you've not lived until you've had pork belly!)
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Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
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Gypsy is offline
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05-22-2016, 21:46
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#13
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Quiet Professional
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Quote:
Originally Posted by Gypsy
Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
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Told you!
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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05-23-2016, 19:12
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#14
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Area Commander
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Location: Midwest
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Quote:
Originally Posted by Team Sergeant
Told you! |
Well I've heard it pays to listen to the Team Sergeant.
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05-26-2016, 10:34
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#15
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Area Commander
Join Date: Oct 2007
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Prepped 12 hr@ 140f
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Penn is offline
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