Monday, March 19, 2012
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.