Thin Pork Belly - How to Best Use?
- MMRuth Jan 26, 2009 12:39 PM
I have one pound of pork belly, about an inch thick, that I bought to use in the Ssam pork buns, before I realized that a thicker piece was better. My piece is boneless, and defrosting in the fridge for use this week. I'm wondering what might be the best way to use it - most recipes I've found seem to call for thicker pieces.
There is a recipe in Land of Plenty with sliced pork belly and do ban jian and scallions. There may be other things in there as well. But, it's a quick and easy recipe if you want to cook Chinese.
I know I posted to the appropriate thread for this dish. I've also put the sliced pork bellies over noodles. The fatty sauce is delicious.
You could roll it and roast it as a joint (or first roll it round some stuffing). This works really well if you cook it long and slow - much of the fat runs off and you're left with a roast that has a similar-ish texture to American pulled pork.
Or, in amongst your vast collection of Elizabeth David books, have you her Summer Cooking? There's a fab recipe for rillettes which Mrs Harters did just before Christmas using a similar thickness piece.
I will try to slice it to even thinner pieces (about 1/4 inches) and make a quite stir fry with any vegetables or noodles. For instance, green beens, kimchi, tofu, egg noodles, etc.
Or a kimchi stew!
Fry, broil, or grill it. Simple S&P.
Cut into bite sized pieces.
Mix sesame oil, salt, and pepper to taste (Dipping Sauce #1)
Mix soy sauce, a touch of sugar or honey, ground dried red chili pepper, and a touch of miso or Korean doenjang. (Dipping sauce #2)
Dip the pork belly pieces in either sauce and wrap in red or green loose leaf lettuce with steamed rice, sliced raw garlic, sliced green chili pepper, and a bit of kimchi.
Some other good items to wrap with:
Tomato strips, cucumber pieces, bell pepper chunks, pickled or fresh radish, green onion......
If it's skin-on, then score the skin and lay it, skin-up, flat in a roasting dish. No oil, no salt. Pour boiling water into the dish to come half way up the meat, add a couple of garlic cloves, and roast at 400 for two hours. I find that long and low just does not produce decent crackling, so it has to be this hot. You may need to top up the water, which helps protect the meat in what may sound like a long cook for just one pound. 2 or 3 pounds would also cook like this in only a very little longer.
Well, call me old fashioned, but it's traditional to eat it!
Sorry. Couldn't resist that.
You prompted me to buy some on the way home tonight ( it's now 6:25 p.m. here in London) and mine went in the oven a little while ago. At about 8 o'clock we'll have it with a green salad and a little dijon mayo, which is great with the crispy skin. Maybe I'll try posting my first CH photo!