I'm not sure why, but I had not cooked pork belly at home. Outside of the professional kitchen, fresh pork in my visit in Virgina years ago, and bacon at home I had just not connected with it.
We saw it at Whole Foods, and I had to make hubs some. He often orders it at upscale restaurants, so I knew he would enjoy it.
My plan? Cook two pieces, 4X4 inches, about 1/2 pound each, or more in an Asian pear and hot oven environment.
Score the fat with diagonal cuts and in each line place generous amounts of dry rub.
I rubbed them down with pepper, salt, cumin, paprika and let them sit over night.
The next day I preheated the oven to 350 degrees.
Again, fat side up, I patted a moderate amount of you favorite brand hoisen sauce, sliced Asian pears, and placed the pork bellies in a foil covered baking pan. Placing them in the middle of the hot oven (again, fat side up); it cooked it for about 1 and half hours.
Unwrap and let the top crisp up a bit in a 425 degree oven, for about 30 minutes or more. Your taste.
Turning vegetables in Asian pear and fat which has collected in bottom of pan, and cook with pork bellies.
Once done, let sit for 10 minutes and slice; serve with salad and vegetables.
I took the bits of veggies and pork and pears in bottom of pan, separated the fat, and made a gravy of sorts.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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