Have any Good Pork Belly Recipes?
I'm a big fan of pork belly. Although I've only made it twice and only ate it a few times in restaurants, I love it. I had a pretty good version in Fort Bragg at Mendo Bistro and my All About Braising Cookbook has one that I cooked and loved.
I want to try something different this time. I was thinking maybe Kakuni, but I'm open to try almost any recipe. Any ideas? I did find a thread on Kakuni here, but wanted to know if anyone tried anything else.
my favorite way to eat pork belly is korean-style, but kinda junk-foody. fry up some slices from the korean supermarket, fry up some well-ripened kimchi in the leftover fat, slap it on a plate with some rice, and eat with pickled radish wrappers (also korean super). the combo of greasy hot kimchi, fatty meat, and sharp vinegary radish make for an awesome meal.
Bo Ssam - Korean Pork Belly with Kimchi
1 pound Pork Belly
1 large white or yellow onion
3 green or spring onion
2 green chilies
1 inch knob fresh ginger
1 teaspoon coarse Black Pepper
4 cloves fresh garlic
1/4 cup soy sauce
2 tablespoon Soy bean paste (Doenjang)
Water 8 cups
8 cloves fresh raw garlic
5 Green chili or jalapeno peppers
6 or more whole leaves of Fresh Napa Kimchi
Red or Green loose leaf lettuce
Ssam Jang* See below for recipe if needed
Peel Onion and cut in quarters
Wash ginger and cut into about 1/8 inch slices
Trim top and bottom of green spring onion and cut into thirds
Slice green chilies in half lengthwise
Mix soy sauce, soy bean paste, and pepper with 1 cup of water.
Put remaining water into a large pot, add all boil ingredients, and bring to a rolling boil over high heat (Watch the pot for boil over).
Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours (Watch pot for boil over).
If needed, add more water to maintain slightly more than 1/2 original volume.
wash garlic and pepper in cold water then thin slice.
Cut Kimchi leaves (if narrow leaves cut lengthwise, if wide leaves cut crosswise) into rougly 1 inch by 3 inch strips.
Remove Pork Belly from pot and discard everything else
Slice the Prok Belly into bite size pieces
Place on piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.
Repeat for each piece of pork belly.
(You can secure the wraps with toothpicks - make sure they can be seen though - no accidents please)
Serve at room temperatureas part of a Korean meal, as a drinking snack, or as an appetiser.
1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)
1/2 cup gochujang (Korean chili paste) **
1 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 green/spring onion
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
water as needed
1 teaspoon rice wine
** gochujang substitute
**1/3 cup fine or medium ground dried red chili pepper
**6 cloves fresh garlic
**1/4 small white or yellow onion
**1 teaspoon sugar
**1 tablespoon of sesame oil
**1 tablespoon rice wine
**3 tablespoon soy sauce
**water as needed
[**Mix gochujang substitute if needed
Place onion, peeled garlic cloves, and soy sauce in a blender and blend until liquified (add a small amount of water if needed).
Mix all ingredients in a medium mixing bowl and mix well.
Add just enough water to be able to mix. The result should be a very thick paste that must be spooned from the bowl.]
Finely chop (mince) the garlic, chili peppers, and green onion.
In a small mixing bowl, add all Ssam jang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.
Red-cooked pork belly is somewhat simlar to kakuni. For simplicity's sake, I prefer lechon kawali: belly boiled in with aromatics, thoroughly dried, and then deep fried. The results are crunchy but unctuous and fantastic with either a soy-vinegar dip or lechon sauce. If you're on the more adventurous side, I also have a recipe for belly stewed in pork blood.