Braised pork belly
I’m super pumped. I picked up some pork belly at the asian market last night with the intent of making these:
Pork belly, for those who don’t know, is essentially one huge slab of bacon, but without any curing or smoking. And with skin. Which is hilarious, because my pork belly had a nipple on it. And hair stubble. I cut off the skin last night and am saving it in the fridge to throw in the oven later and making cracklins.
Anyway, rather then braise them hot in a wok or dutch oven, I opted for a slow cooker. I prepped the braising broth last night and cut the skin off the pork belly and get it all set and just dumped it in this morning. I went home for lunch and the house smells SO GOOD. It’s unbelievable. The cinnamon and allspice combined with the rich pork fat and a bit of that stinky soy sauce tang… I wish I could make my house always smell that way.
The rest of the day is going to go so slowly cause all I can think about is pork belly.
Also, pork belly is $2.50 a pound at the asian market, so this is going to be an incredibly cheap meal in addition to a (hopefully) incredibly delicious one.
Comments
Haha. Dutch oven.
When are you making these, I want one.
Did you get the buns at the same market?
john – there is a new european food market on rt. 70 right near that super wawa. are you familiar?
Evan: I’m making them tonight. Let me know next time you’re coming down and, assuming they turn out well, I’ll make more. They’re cheap enough, so why the hell not?
Paris: I actually forgot to get them and need to stop by on the way home from work. But, in theory, yes.
Christina: No! Any idea what makes it european?
John said:Christina: No! Any idea what makes it european?
nah. honestly, i just pass it every time i’m on 70 west. and i’ve noticed a new sign that says “european food market now open.” i’m just assuming it’s new because of that sign. or at least remodeled.
So uh… these turned out absolutely incredible. All-day is definitley too long to braise the meat as it pretty much just fell apart, so I’d ideally like to do a quicker braise next time, but oh man.
I’m gonna die from fat.
yeah, it’s the kind of thing you want to monitor after a few hours. unless you have absolute temperature control (i.e. sous vide)
once there is no resistance with a knife, it is probably done. then you can cool it down and sear it! so it’s crispy on the outside.
I still seared it! But yeah, too fall-apart-y.
did you let it cool first? possible it may have firmed up a bit if you cooled and refrigerated for a few hours or overnite. i don’t know how fall-apart-y it was
luke said:did you let it cool first? possible it may have firmed up a bit if you cooled and refrigerated for a few hours or overnite. i don’t know how fall-apart-y it was
Yep, I let it cool. Or, rather, I let it rest for 20 minutes or so. Definitely didn’t refrigerate, though. Gonna try it again today with only a 4 hour braise instead of 8. Are you saying I should refrigerate it and heat it back up in a pan?
Tonight I am making this:
http://www.redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/
I even managed to find some shauxing wine, though I’m going with regular chicken broth simmered with a bit of ginger cause I couldn’t find any “clear stock.”
I farted pork belly air not long ago.
lauran barfed.
Wow Jesus. She said her stomach doesn’t handle fat well but I had no idea.
John said:luke said:did you let it cool first? possible it may have firmed up a bit if you cooled and refrigerated for a few hours or overnite. i don’t know how fall-apart-y it was
Yep, I let it cool. Or, rather, I let it rest for 20 minutes or so. Definitely didn’t refrigerate, though. Gonna try it again today with only a 4 hour braise instead of 8. Are you saying I should refrigerate it and heat it back up in a pan?
yes. i mean actually let it cool. not just rest like a rib-eye or something like that. it’s common to cool down slow-braised meats like a pork belly and even press them so they hold hold shape… unless you are going to eat it when it is finished.. like a veal shank, etc.