Recipe Friday- Asian Style Braised Pork Belly
Last Updated on Wednesday, 31 December 1969 11:59 Written by Elise Friday, 26 February 2010 00:00
A few weeks back I saw pork belly at my local market. While I wasn't up for the preplanning and time it takes to make bacon, I was still intrigued and wanted to try to do something with it. Much like with ox tails (and that's another post) pork belly responds quite well to braising. So armed with a cast iron dutch oven and ingredients I already had on hand, that's what I did.
Rich, flavorful and fatty (but in a good way) this is definitely a once in a while dish.
Recipe Friday: Asian Style Braised Pork Belly (Inspired by Buta no kakuni Japanese braised pork belly-Just Hungry)
1 lb pork belly cubed
1 piece of leek (sliced thin- it's ok to use some of the green part)
2 table spoons pickles ginger (you can use plain ginger root, but I had and like pickled)
1 star anise
3 Tbs. soy sauce
2 Tbs. rice wine vinegar
Dash of Sesame oil (optional)
2 cups water
Cut the pork into cubes about 1 inch / 2cm or so square. If the skin is still on, leave it on. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.
When the meat is browned, add the rest of the ingredients, bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 3 hours, turning occasionally.
To serve, dredge the pieces carefully out of the very oily cooking liquid,. Drizzle a little bit of the cooking liquid over the cubes.
I served this with some plain steamed Jasmine rice and steamed broccoli.
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Comments
That's great, I never thought about Nostradamus in the OR (Insights from Eugene Litvak at IHI) like that before.