Monday, March 19, 2012

Pork Belly

I've gotten pretty good at pork belly. And I'm making it a little too often for healthy living.

A small pork belly. A little over a pound.

And some smoked salt. ("Blacksnake Smolder" from North Market Spices.)

Pork Belly generously salted, both sides. Pork Belly is not by itself salty, unlike cured bacon.

And my method: Double wrapped tightly in two layers of heavy duty foil, like a brick. (Pork Belly can puff up and start falling apart in braising. This keeps it tightly compact.)

And the pork belly brick into the oven, 275-degrees, for three hours or so. Then refrigerated overnight.

And the next day, that's it. Yep. That's fat.

Cut into four small servings...

And crisped up, fat side down first, in a hot hot pan.

Some maple syrup into the pan...

And the pork belly back in with the maple syrup, cooked for a couple of minutes as the syrup starts going gooey.

And Voila. Beautiful, crispy-topped, slightly sweet, slightly smokey (that salt's good) pork belly.

Run under the broiler just before serving...with cauliflower puree, kumquat and rum-soaked cranberries.

1 comment:

  1. By the way, I love what you've done with this salt. You should also try curing fish with it. Just as a quick correction though, it's "Blacksnake Smolder". I apologize for the sloppy handwriting.