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Jul 21, 2005 07:54 PM

Pork belly at last, but now what?

  • s

Finally hit 99 Ranch and got a package of pork belly (w/rib) - 2 strips, each 1+" thick, total wt 1.4lb. Love the kau yuk in restaurants but so labor intensive and I may not have the right cut of meat... Help!

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  1. Yeah I know you probably cooked the belly a week ago, but this is what I would have (and have) done
    Try a European style braise.

    Cut the Pork belly into large cubes
    Medium dice some mirepoix (2:1:1 Onions, celery carrots)
    Herbs (thyme, sage, oregano)
    Yummy broth/stock
    Yummy wine ( a light red would be ideal)

    Season and lightly dredge the belly, then brown in a pan over medium high heat. Remove.
    Lower the heat to med-low, then start sweating the onions, when lightly translucent, add in the celery and carrots and continue the sweat. when nicely sweated (not browned) add in other flavorings like the herbs (Whole for easy removal later), tomato, garlic, rasins, what have you, add the belly back in,kick the heat back up to medium high, deglaze with the wine, add in the stock, cover and throw in a 350F oven for about an hour and a half (until the meat is totally fall apart tender).
    Remove the meat, reserve
    Take out the herb stems, spoon out the largest remaining chunks of veggie, reduce the resulting yummy broth to sauce sonsistancy then serve.

    My suggestion: In a large shallow bowl, put a cheesy herbed polenta (how about thyme-goat cheese) then put a couple of braised belly cubes on top, pour over the reduced sauce, and garnish with roasted carrots and a sprig of thyme.