Friday, August 20, 2010
Pork belly cooked right is tender, succulent, sticky and unbelievably flavorful. Most often bacon is made from the belly. It is fatty but when seared and slow cooked it renders its fat and becomes this wonderfully amazing piece of meat! I make this dish with garlic, ginger, scallions, chile's and oyster sauce then cook my mustard greens in the leftover stock where I cooked the pork. I hope you like this recipe as much as I do. Enjoy..........
1/2 slab pork belly
2 tbsp vegetable oil
1 dried chili
4 thick slices of ginger
1 bunch scallions chopped
2 cloves garlic finely chopped
1/4 cup soy sauce
1/4 cup oyster sauce
3 cups chicken stock
2 star anise
1/4 cup brown sugar
1/3 cup rice wine
1/2 cup red wine vinegar
2 bunches of mustard greens, rinsed, cleaned, chopped and drained
In medium sauce pan add oil and sear pork belly fat side down until browned. Remove pork belly from pan and reserve. In the same pot add chile's, ginger, scallions, garlic and cook for 2 minutes.
Add soy sauce, oyster sauce, chicken stock and bring to a simmer. Add the star anise, brown sugar, rice wine and red wine vinegar and return to a simmer. Return pork to pan fat side up, cover and simmer for 2 1/2 to 3 hours. You want the pork belly to be fork tender.
When pork is done, remove from pan to a plate and cover with foil. In the pan that you braised the pork belly in and skim fat from braising liquid and remove the star anise and discard. Bring braising liquid to a boil and add mustard greens and reduce heat. Cook mustard greens in stock until wilted and tender about 20 minutes.
When greens are done check for seasoning and adjust if necessary.
To serve, slice pork belly and place in a bowl, place wilted mustard greens on the side in the bowl and ladle braising liquid over the braised pork belly. Serve at once.
Posted by Chef Michael Braddock at 4:28 PM