Dark Chocolate Goat Cheese Pink Peppercorn Truffles

sounds like an unlikely pair...

GOAT CHEESE and CHOCOLATE ?

beware...

this is not your typical truffle...

THAT'S WHY IT'S SO GOOD !

it totally works.

i don't know what brought this combo to mind, but here's another  example of a bright idea that came to me in the middle of the night...

i get out of bed to google the ingredients in the dark and WHAM !

there it is, plain as day...

IT'S BEEN DONE

so i figured i'd give them a try anyway, but i had to change it up.

dried apricots?...nectarine preserves?...rosemary?

how about PINK PEPPERCORNS ?

thanks to pal, Chef Lisa

perfect...quite delicious, out of the ordinary and i bet you've never had anything like it.

the chocolate hits first, then there's just a slight tang from the goat cheese.  the pink peppercorns really brighten it up with a spicy floral taste and aroma.  this might be a great addition to a first course?...who says all appetizers need to be savory?

served with after dinner cheese ?

i know you could find a great wine pairing.

oh...just eat them...

there's really no need to worry about what to do with them, 

they'll be gone before you figure it out.

NOTE...i will say again...

this truffle is NOT for "the pansy palate" Hershey's milk chocolate eaters.  these are for one who is a bit more adventurous with chocolate and also adores the sweet tang of a fresh goat cheese.

GOAT CHEESE PINK PEPPERCORN TRUFFLES

adapted from Foodnetwork.com recipe by George Duran

6 oz. bittersweet chocolate, chopped

6 oz. fresh goat cheese, at room temperature

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/4 cup cocoa powder

pink peppercorns, crushed... at least 1 tsp, but more will be needed for the pink skins

NOTE...about pink peppercorns...i did not get a final measurement because i kept adding a bit in.  i crushed about 1 tsp.  some of the corns were too big so i sifted them through a mesh strainer.  i added quite a it more of the pink skin than the pepper itself.  if you want more pepper flavor i suggest using a pepper mill and adding to taste...as i did.

in a double boiler, melt the chocolate until smooth, no lumps.  this can be done with careful attention in the microwave.  use short 30 second, then 20 second increments and stir in between until just melted...then stir to incorporate smaller lumps.

set the melted chocolate aside and deal with other ingredients.

in a bowl...i used my Kitchenaid, whisk together the goat cheese, sugar and vanilla until it is light and fluffy.  now whisk in the melted chocolate until it is well combined.  chill in the fridge.  original says to cover this, but you don't want to get ANY condensation on the chocolate.  chill until firm, about 1 hour or until ready to use.

when ready, put on some thin rubber gloves and start rolling.  i find it easy to spoon out a few clumps and mold it into a ball then roll it between your palms.  drop into cocoa powder and coat.

NOTE...since i used my Kitchenaid mixer for the job, my truffle mixture came out quite light.  had i gone any further i could have made a lovely frosting...not a bad idea for a lovely deep dark chocolate layered cake...?

my truffle mixture was quite stiff.  even at room temp.  so they DO HOLD UP WELL.  the texture is not as creamy as my regular truffles.  BUT...they do melt in your mouth with a very smooth texture.  a chocolatier friend of mine says it could be due to the texture of the goat cheese.

keep in mind this is unlike any other truffle,

BUT, as always...

it's a darn good ball o' chocolate !

You have read this article cheese / chocolate / goat / truffles with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/dark-chocolate-goat-cheese-pink.html. Thanks!

BBQ Turkey Tails with Hoisin Sesame Glaze

if pigs could fly this would be the

PORK BELLY BITE OF THE BIRD.

"the last thing over the fence is the best bite of the bird"

TRUST ME !!!

this is not anything like the semi tough roasted turkey tail from your Thanksgiving Turkey.

IT IS FAR BEYOND.

you must try a turkey tail...

BUT it must be properly cooked.

i have posted about these before, but i feel i have not done the "tail" justice.  after quite a few years of cooking and sharing the turkey tail experience with any willing participant, i thought i better post again to get the message out there and add a few more de-tails...har har har

IN A NUT SHELL...

the goal is to simmer the tails in some good flavorful homemade stock for about 2 1/2 to 4 hours, until very fork tender.  then marinade them over night and BBQ them the next day with a nice char on the fatty bits smothered in a savory finger licking glaze.

HOW TO COOK, BBQ and EAT TURKEY TAILS

FIRST YOU'LL NEED...

12-15 turkey tails, as many as you can find !

chicken stock (see-NOTE), enough to fill pot and simmer your chosen amount of tails

1 big Tsp Mexican oregano

1 tsp cumin

1 tsp chili powder

1 onion quartered

4-6 smashed cloves of garlic

put every thing into a large stock pot.  bring to a boil and then to a simmer for about 2 1/2 to 4 hours, depending on the size and amount of tails.  sometimes i let mine go for the full 4 hours.  they are hard to ruin, but must be cooked until tender.

remove from heat.  remove tails from broth.  strain broth and save for yummy viscous stock.

NOTE...i save my roasted "Costco" chicken carcasses in the freezer for this event.  i throw everything in even if it's frozen, add a little water, aromatics and slowly heat it to a boil, then lower to a simmer.  the stock you end up with will be rich, viscous and delicious.

AFTER THE FIRST COOKING YOU'LL NEED...

"Soy Vay" Hoisin Garlic Sauce (or marinade/sauce/glaze of choice)

a sprinkle of cumin, chili powder and salt

sesame oil

sesame seeds (after grill)

chili garlic sauce and pickled ginger to serve.

YES...those little holes are where the big turkey feathers sprout from.  occasionally the tail has not been cleaned of every single feather and you might find a "nib" or two that you'll need to manually pull out (after braising, before grilling).  run your finger along the edges of the tails and check for any feather follicles that were left "behind" (PARDON THE PUN!) in the plucking.  you will feel any imperfections.  they should slip out.  it's kinda weird.  place warm tails in a tupperware ( i guess a ziplock baggie would work) and sprinkle with cumin, chili powder and a little salt.  put in fridge uncovered until chilled, then cover for over night marinade.(see photos below)

GRILLING...

now...this goes against grilling rules, BUT it's okay to put these on the grill straight out of the fridge.  it will even help keep them together.  they will warm through by the time you are done.  make sure your grill is clean and lightly greased.  fatty things with skin tend to stick.  put some more sauce on and try to continue putting sauce on as you grill to get a good sticky glaze going.  you want to sear both sides and occasionally stand the tails on end.  with long tongs, hold on and try to sear the fatty sides.  you can even lean them up against each other.  if you're a "griller", i don't need to tell you what your doing...right?

HOW TO EAT A TURKEY TAIL?...

above is an example of what you'll find.  there is quite a large tail bone that runs right through dividing the two unctuous nuggets.  if thoroughly cooked the two nuggets should separate from the bone very easily.

NOTE...please please don't be afraid of the fat....

think pork belly with wings.

eat one whole side in a single bite...like a big juicy meatball.  don't be timid.  just go for it.  for first timers, you can separate the nuggets from the bone.  the odd vertebrae might be a little scary for some.  for the less timid...hold the tail from tip to end and bite the whole side off...then, of course, suck the bone and ask for another!

ENJOY !

BELOW IS A JUST LITTLE VISUAL AID

the tails should be done in about 2 1/2 to 4 hours depending on the size.  give them the fork test.  the end vertebrae should easily pull off.  this batch was simmering for about 4 hours.  i doubt you can hurt them, so longer is better on a slow simmer.

put the warm cooked tails into a tupperware.  season with some dry ingredients and slather on some sauce (while they are warm).  let come to room temp and refrigerate over night.

above is a quick photo of my tails ready to go into the fridge and all the delicious stock.  this stock was so deep and rich. it was almost like a demi glace when done.  the tails definitely add to the viscosity of the stock, much like when grandma used to add in the chicken feet.

You have read this article bbq / odd bits / offal / out of the ordinary / turkey with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/bbq-turkey-tails-with-hoisin-sesame.html. Thanks!

Agua de Tamarindo

PUCKER UP...

sweet...tart...refreshing

something a bit more festive than boring sodas, sparkling waters and whatever juice is available for a mixer.

this is a fun unique beverage for the NON DRINKERS.

quite often...i say, "QUITE OFTEN !"

 the non drinkers feel left out of the fun while everybody else is making their fabulous fruity "cocktails", laughing and mixing at the bar,

but HEY...we like to have our "party drink" too ! 

please don't ignore the thirst of

the most important person at the party...

THE DESIGNATED DRIVER!

i first came across tamarind when i went to Mexico a few years ago and picked them right off the tree.  i was a little skeptical of the ugly looking pod with the sticky gooey pulp, but i was told everyone eats it.  i loved it...i was eating them like candy.  they are very tart, similar to those sour dip sticks i remember as a kid.

BUT WAIT THERE'S A BONUS...it's healthy.

not only will it help digest that HUGE BBQ throw down, but...

it's filled with vitamins, minerals and fiber and has been used for many ailments including sore throats and high blood pressure.  it is used for many digestive ailments AND it can lower cholesterol.  find more information HERE at Health and Wellness and HERE at Nutrition and You.com.

AGUA DE TAMARINDO

8-10 tamarind pods

4 cups drinking water

squeeze of lime juice

sweetener of choice...i used 3 packets Truvia

peel hard outer skin off the pods and remove the stringy part (seen in photo).  bring water to a boil and turn off heat.  put cleaned tamarind into hot water and let steep for 1 - 2 hours.  with your hands, remove the seeds by squishing the tamarind meat through your fingers.  this is a gushy job.  when all seeds are removed put tamarind/water mixture in a blender for a little wiz.  strain into pitcher, sweeten to your liking, i like to add a pinch of salt and chill before serving.

NOTE...tamarind pods can vary in sweetness and tartness so use more or less sugar (or substitute) as you see fit.

serve with some additions for the party guest...

a fresh squeeze of lime-lemon, fresh pinapple or a split vanilla bean?

a dash of Tapatio

a pinch of CAYENNE

You have read this article drinks / mexican with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/agua-de-tamarindo.html. Thanks!

Probiotic Lemonade. Crisp tart refreshing AND healthy

not gist any ol' boring lemonade...
you know me by now... i can't make anything "ordinary".

PROBIOTIC FERMENTED LEMONADE...

REFRESHING
TART
CRISP
and HEALTHY?

well, i must say, i've been bitten by the "fermenting bug".

lately, i've been spending too much money on all those drinks that say, probiotic...fermented...kombucha...chia this and 100% pure of that...

i almost got suckered into a 16oz bottle of pineapple apple mint juice for $11.49.

come on people...it's just JUICE !

did the ingredients read

100% FAIRY TEARS

and UNICORN PEE ?

i thought i better investigate how to make it myself.  is it cost effective?  after you have the proper bottles and gallon jars this lemonade sure is...

AND it's right up my alley being that it's like a third grade science project and there's loads of health benefits.

i eat so much pork belly and chocolate, i need all the help i can get.

fermenting still scares me just a bit.  it goes against my hypersensitivity about fresh, fresh fresh.  if it's been out on the counter too long or doesn't have a label with date, it usually gets tossed.  i'm learning more, but from what i've read, we can surely use the good bacterias that occur.

i will not attempt to tell you all the health benefits of probitics and fermenting, but if you're interested here are two helpful sites Wellness Mama and She knows.com that explain a little.

above is a visual difference of the 2 sugars.  SUCANAT and RAW HONEY.  sucanat, or raw cane sugar, is a bit like light brown sugar in taste and can be found most anywhere, but regular white sugar will do. NOTE...it must be a true sugar...not a sugar substitute.  most of the sugar gets eaten up in the fermenting process so don't be worried about drinking a sugary beverage.

PROBIOTIC LEMONADE

recipe and info found at Food Renegade

AND many thanks to Tamatha at  FLOCK IN THE CITY for answering my novice questions.

12 lemons...(you'll need about 2 cups juice)

3/4 cups raw honey or sucanat or pure cane sugar

1 cup whey

1 gallon filtered water

the recipe calls for sucanat, but i wanted to try raw honey.  honey is not a suggested means of sugar due to the possible problem with bacteria.  use at your discretion.  i did not know this until after the fact....but, shhhh...i liked the honey better and i'm still alive.

first you will need some whey.  EASY.  strain some "live active" yogurt.  save the liquid whey and enjoy the "Greek Yogurt".

combine all ingredients in a LARGE gallon jar with lid.  stir to dissolve sugar.  cover tightly with a lid and let this sit out on the counter for 2 to 3 days...maybe even 5 if you want some fizz.  note...i am not the food fermenting expert and conditions might be different where you live, but here in So Cal. i left the honey one out for 5 1/2 days and it was "effervescently" delicious.

the honey one has a slight fizz on the tongue and a slightly "more unique?" flavor.  i have to say....it had a slight "lite beer" aroma.  maybe because it was on the counter for 5 days.  the sucanat one was on the counter for 3 days and had no fizz, but a lovely, bright, crisp lemonade flavor.  i don't like sweet drinks and i never drink plain juice, BUT these 2 batches were just right.  i tested a bit out on friends, but i have surprisingly been gulping the rest down myself.

i read this should be consumed within a week, BUT i also read it will last for a month.  i don't really know the exact expiration.

strain your favorite yogurt.  it must contain "live active" cultures.  above is my contraption using muslin, the inside of an OXO salad spinner, and a stock pot to catch the whey.

sterilize your jar.  clean with anti-bacterial soap, then put in the oven for 20 minutes at 220F.  cool completely before filling.
KEEP EVERYTHING AS CLEAN AS POSSIBLE.

juice 12 lemons...strain seeds and pulp.

fill gallon jar and close lid.  wait 2 to 3 days...

above is a photo of the one with honey after 5 days.  you can see the thin layer of bubbles that i suppose is showing the fermentation.

NOTE...if it's too tart add it to some sweetened tea or muddle some fresh berries.  throw in a sprig of rosemary, thyme, a cinnamon stick...how about adding a split vanilla bean pod to the finished product.

You have read this article drinks / fermenting / healthy / probiotic with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/probiotic-lemonade-crisp-tart.html. Thanks!

Egg Custard with Chocolate Chip Oatmeal in a jar...Breakfast to-go

i'll say it again...

breakfast is my favorite meal

"the most important meal of the day"
blah, blah, blah...

i think it's inscribed somewhere on the Rosetta Stone or was it one of the tablets as the 11th commandment.
this is a compact little breakfast treat i came up with for a quick early morning healthy breakfast.  creamy cholesterol fighting oatmeal with optional "antioxcident" dark chocolate chips on the bottom and calcium, omega rich classic egg custard with a few vitamin C freeze dried tart berries in a cute little jar.  sorry, that was a mouthful.
prepare on a weekend and you'll have something to grab that's a little more fun, a lot more healthy and loads more delicious than that sugar laden muffin or chemical powered protein bar.  you might more likely to grab this treat while dashing out the door.  it's pretty good out of the fridge, great at room temp and even better popped in the microwave for a few seconds, just a bit warm.

pick up some freeze dried raspberries, blueberries, strawberries or pineapple crisps from Trader Joe's or your health food store.  they don't spoil, they're crunchy, tart and sugar free.  stock the pantry, the car, the office desk.  they're a fun snack and good on or in anything.  if you don't have a TJ's near you they are available on the internet (amazon, of course)...raspberries, blueberries, pineapple, mandarin orange, strawberries...this is beginning to sound like an infomercial...enough already.



FOR THE OATMEAL

prepare 3/4 cups dry oatmeal of your choice as you normally would.  you'll probably end up with approx. 2 cups cooked oatmeal.  let come to room temp.

OR...this is what i do...
3/4 cup oatmeal

1 1/2 cup water
1 tsp golden flax seeds

pinch salt

prepare using microwave instructions.

after it's cooked...stir in 1/2 scoop vanilla protein powder, a dash of cinnamon and a dash of cardamom...and add sweetener of choice...i used 2 Tbsp Stevia "cup for cup".  let come to room temp.

PREPARE CUSTARD

preheat oven to 350 F. and grease/spray 6 custard cups, ramekins or small mason jars.
you'll need some boiling water for the bain marie and a large enough roasting pan to hold your custards in the bain marie.

1 2/3 cups whole (2% milk would be ok)...of your choice
NOTE...i have used whole organic milk, goat milk and a mixture of whole milk with 2/3 cup vanilla Pure Protein Shake.
3 whole large eggs
1 yolk
1 tsp vanilla
2 Tbsp Stevia "cup for cup"or sweetener of choice
pinch of salt

whisk eggs, yolk, vanilla, sweetener and pinch of salt.  add milk and whisk to combine.  strain the custard into a vessel that can easily pour.
TO ASSEMBLE...
spoon approx. 1/3 cup oatmeal in the bottom of custard cups.  add some mini chocolate chips, raisins, craisins or whatever and push them down in a bit.
pour equal amount custard into cups over the oatmeal.
place in roasting pan and add enough "almost boiling" water to come up at least half way up the custard.
bake in oven for 25 to 30 minutes.  check them at 25 for the custard jiggle factor.  they should be firm, but with a slight wobble in the middle.  mine took 32 minutes.
NOTE...i tented mine with a sheet of tinfoil 1/2 way through so the tops didn't get too cooked looking, but you can always disguise an ugly top with berries or syrup.

important to strain your custard because these little globs will mess with the creaminess of your beautiful custard.

put a little less than 1 inch of oats (warm/room temp oats) and a few mini chocolate chips.  if you put too much oatmeal, the custard will take longer to cook and might not set in the middle.

You have read this article breakfast / custard / healthy / oats with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/egg-custard-with-chocolate-chip-oatmeal.html. Thanks!

The Pig Head Experience...when OFFAL turns AWFUL

how much fun can you have with $ 3.62...???

let me explain...

i swear, i just went to the market to find some sweet basil seeds for a drink project i'm working on.  i took a left in the market and there it was...calling my name.  half a roasted pig's head with ears, nose and eyes intact.  the golden blistered skin, charred crispy ear, a whole hog jowl...it was flawless...it was right in front of me.  i couldn't pass it up.

"i'll take it, please."

"would you like that chopped up miss ?"

"NO, no...please wrap it carefully

AND don't break the ear !"

SO MUCH FUN...

ENDING WITH SO MUCH DISAPPOINTMENT.

i'll try to keep this short...

who in their right mind would come home with 1/2 a roasted pig's head ?  ME

i was a little apprehensive, but so excited and giddy to show off my new purchase.  grinning from ear to ear, i quickly unveiled it in all it's glory.  EYES POPPED, laughter aplenty, but come to think of it...there really wasn't the expected shock considering the odd purchases i usually come home with.

the niece and nephews were in town so i had to be a little cautious.  we all decided it was best to keep the two youngest out of the hilarious loop and not ruin their vision of "Babe".  not just yet.

BUT...the rest of the family?...

we were in stitches.

crispy skin pig cheek...looks delicious, right?...(read on)

i had my fun shooting the head every which way while family members stopped by in disgust, awe and amazement.  after an hour or two i had to call it quits.  even I was getting a bit...hmmm...queasy?

i quickly broke down the head with my trusty cleaver while the two little ones were at the park, removed all the edible meaty parts, packed them up and stuck them in the back of the fridge...
just wait 'til tomorrow...
i'll have my own private little pig party.

i wrapped up the bones and threw them away.

i had enough of the pig head for a day...deal with it tomorrow.

within an hour i was horrified that i could be so wasteful...roasted bones?  why not make a delicious stock?...i removed the tightly wrapped bones from the bin and set forth on a delicious porky-good stock.

5 hours of cooking, simmering and reducing with onions, celery, carrots, oregano, cumin, etc....

mmm... taste test...

IT WAS AWFUL...super bitter !

it had to go down the sink.

sad...so so sad...

i think this super charred side, the crispy ear and burnt snout were the culprit for the awful bitter stock.

this is the first stock i have ever had to toss.
SAD...so very very sad...

the next day i went straight for the crispy unctuous hog jowl.

i was so looking forward to this coveted bite.  i rewarmed and re-crisped it in the oven, watching the skin come back to "crispy perfection".  upon first slice i thought...i have to shoot this...it looks too good to be true.  after a quick impromptu photo shoot,  i settled in for the jowl feast of a life time..

  yikes!  it was like rubber.   we're talking "gummy bear" inedible!
the skin was crispy and delicious, but the meat was like a rubber tire.  it needed to be cooked for another few hours.  i ate the skin and threw the rest out.

i was sad...so very sad.

although the pig head turned out to be so disappointing, it was every bit worth the $3.62.
would i buy another?...maybe for a party and it's shock value.

next time i will cook it myself...BUCKET LIST

so there's my PIG HEAD EXPERIENCE...

and i'll wrap it up with this...

FOOD IS FUN

think outside the box...

you might not get a meal out of it, but you'll surely have an unforgettable experience.

You have read this article odd bits / offal / out of the ordinary / pork with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/the-pig-head-experiencewhen-offal-turns.html. Thanks!

Malaysian Honeycomb cake...aka "Ant's Nest Cake"

KEK SARANG SEMUT...

aka ANT'S NEST CAKE

how cool is this cake?

you might have seen the Vietnamese Pandan Honeycomb Cake i did last month.  this one is similar in texture, but much easier to make.  you'll probably get it right the first try and unlike the finicky Pandan Honeycomb, you most likely have the ingredients at home.

the flavor is a very subtle caramelized sugar...not too sweet.  some of my taste testers considered it a bit plain on it's own, but delicious paired with a Vietnamese coffee or a cool iced latte.  the texture is what's most interesting...moist...a little cakey on the top, but almost chewy.  hard to describe.

if your looking for a "fancy cake"...this isn't it.  it won't compete with a triple layer double chocolate that everyone expects, but it sure is interesting and out of the ordinary with a lot of possibilities.  breakfast treat?...afternoon tea/latte?
dressed up for a unique dessert?

a warm drizzle of salted caramel?...YES please

i liked it so much that i will make it again.  next time i might try a few add-ins like a touch of vanilla or a dash of cardamom?...a splash of espresso?...star anise?

MALAYSIAN HONEYCOMB CAKE

many thanks to "House of Annie" with great step by step instructions

210 g sugar
240g water...just 250ml
80g butter
6 eggs
160g condensed milk
180g all purpose flour
2 1/2 tsp baking soda

caramelize the sugar until it turns a dark golden brown.  this means the sugar alone goes into the pan.  keep a very close eye so as not to burn it around the edges as i almost did.  don't hurry it and don't worry...it will slowly melt and turn into a dark golden liquid caramel.
SLOWLY and CAREFULLY pour the water into the caramel.  this will spatter and boil and seize up for the first minute or so...not to worry, it will return to a this liquid syrup.  remove from heat.  add the butter and set aside to cool.
preheat the oven to 350F USING BOTTOM ELEMENT ONLY
grease a 9 inch round cake pan
mix the egg and condensed milk in a bowl
sift the flour and baking soda together and add to the egg/milk mixture...mix well.
pour the caramel butter sauce into the batter and mix well.
pour batter into prepared pan.  let sit for 5 minutes for the bubbles to begin developing.
bake at 350F with bottom element only.  no convection for 1 hour or until a skewer inserted comes out clean.
when the cake is cool, turn it out onto a plate.

serve sliced on it's own it has a nice caramelized sugar flavor.  fresh whipped cream and or ice cream would be a nice add...
BUT the honeycomb tunnels are just begging for some delicious sauce.

give it a try and get creative with your presentation.  i'm sure it will be a hit and a definite conversation starter.

You have read this article asian style / cake with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/malaysian-honeycomb-cakeaka-nest-cake.html. Thanks!

Soy Sesame Ginger Marinated Pork Belly Roll - Roasted Crispy Skin

someone please stop me from buying a pork belly EVERY WEEK !

I CAN'T HELP MYSELF

i love how versatile it is.  you can dress it up for a fancy dinner party or simply slice a piece off for quick sear.  you can go straight up crispy porkalicious...or...a fresh herb roll, maybe a spicy Mexican belly?  how about a brown sugar apple onion crispy skin slab OR for this one i went with some Asian flavors and tried a simple overnight marinade.

i'm also in love with "THE ROASTED ROLL"

the crispy skin surrounds the whole roast and the inside is well flavored and super moist.  of course it's at it's prime just 20 minutes out of the oven, but left-overs are great.  after it's chilled the roll slices very easily for a good quick sear.  i can have an unctuous pork belly meal any time of day.  breakfast is delicious with a fried egg and maple syrup, lunch might be a few lettuce wraps and dinner?...well...i don't eat dinner after all that belly during the day, but i'm sure a slab with some mash or polenta would work well for anybody. 

the roll is also a great way to disguise a flawed, or not so great looking, slab of pork belly...

this one came out quite good considering the piece i started with.

my pork belly was sadly misshapen.  i was not a happy camper when i unwrapped the belly at 10pm.  i had intended this to be a big beautiful slab of pork belly for all to admire.  instead i got one with a big chunk taken out of the skin, meat falling apart and... 

A BOOB !

this boob or "extra bit" has happened to me before with Jamie Oliver's Crispy Pork Belly with extra BITS post.  you might notice the boob is at the very bottom-end of the belly.  maybe the big chunk taken out was another boob?

MARINADE

you might not use it all depending on your cooking method.  i should have reserved some for a nice sauce.

1/3 cup soy sauce

1/3 cup Shaoxing wine

1 1/2 Tbsp sesame oil

2 Tbsp brown sugar, packed

1 tsp fresh ginger, pressed through garlic press

a few slices of fresh ginger

1 clove garlic sliced thin

2 scallions, sliced (about 3 Tbsp.)

ROLLING AND ROASTING...

this was a 2.15 pound boneless pork belly

rinse and dry your pork belly.  

poke holes in the skin with sharp skewer and score the belly(as shown) with a sharp knife OR BOX CUTTER

(i did not do a uniform job on this one because this belly was very unruly)

preheat the oven to 320F, NON-convection.
ROLL THE  ROAST AS DISCUSSED BELOW.

cover roasting pan with aluminum foil for easy clean up.

slice 2 onions, thick, and lay them under a roasting rack, as shown.

pour just a little stock or wine over the onions so there will be a little moisture going in the oven.

place roast on rack and LOOSELY tent the roast.

put in oven and check every hour.  check to see that there is still a little liquid in the roasting pan...add a touch more whenever needed.  depending on the size it should be fork tender in about 3 1/2 to 4 hours.

remove tent and crank the oven up to 380F convection.  i had the top element turned on as well.  you could go straight broiler element at 400F if you do not have convection..  watch carefully until the skin starts to puff and is good and crispy, but not burnt.  you may want to rotate the roast to get even crisp.

remove from oven and let rest for 20 minutes.

use a very very sharp knife to slice.  the crispy skin is a bit difficult, but that's part of the charm.  the chef gets the crisp bits that fall off.

BELOW ARE A FEW PHOTOS FOR SOME VISUAL AID

 find a vessel that the belly will fit snug in.  put marinade in, but don't let it come up to the skin...just the meat should be marinated.  put this in the fridge, uncovered so the skin will be as dry as possible.  marinade overnight.

remove from marinade, being careful not to get the skin wet...if possible.  if rolling...place skin side down on some paper towels, add your extras, roll and tie it up.  get help...you'll need an extra set of hands.
NOTE...an after thought...i would put some of the solids from the marinade inside the roll.  ie. the scallion, ginger, garlic and some brown sugar and a drizzle of sesame oil.  this would bump up the flavor a bit more than mine.

 i decided to roll this piece.  it was so misshapen and kind of falling apart.  as you can see i practically put the thing in bondage to hold it together.  once it was cooked and had taken shape, i removed some of the strings to crisp the skin...not the 3 holding the roll together.

in the oven partially tented so as not to brown the skin too quickly.

i watched the skin carefully.  when the top and sides were popping and crispy i turned it over to get the underside a bit crisp.  this is not necessary, but i was experimenting to get the entire skin crispy.  it worked...with a watchful eye and tender loving care.

OFF TO BUY ANOTHER BELLY...
stay tuned for the next one.
i think i might go spicy Mexican flavors

You have read this article asian style / pork belly / roasted with the title May 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/05/soy-sesame-ginger-marinated-pork-belly.html. Thanks!