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.)
Threaded Mode
