Crispy Skin Bone-in Pork Belly by Bill Granger

here you are...as promised ...

the 3 to 4 hour PORK BELLY

if you've been following along you probably read about the delicious 3 DAY Pork Belly.  well, this one takes about 3-4 HOURS and it's just as pork-belly-icious!.  

i always say...

"you can't go wrong with pork belly".

this technique produces the ultimate crispy crunchy skin and...

juicy fat dripping tender pork belly.

two things that i had never tried before... cooking a pork belly with the bone in and cooking skin side down for the first few hours. 

for some reason it's a little more expensive with the bone, but that's only about $3.59 a pound.  more money = more delicious?...not a big difference, but the meat next to the bones and the ribs i ate immediately were fall-off-the-bone delicious.

after it was all finished, i removed the bones with a long sharp knife very close to the bones so that slicing the pork belly in serving portions would be much easier.  on Bill's show he was able to slice each portion with bone still attached which made for a nice plate presentation.   his servings looked like unctuous pork chops with belly fat and skin attached, if that makes sense.

here is the link to the recipe from the pork belly show.

the Caramel Vinegar Glaze is delicious as well.  i did not finish the glaze until late night so it didn't make the photo, but do try it.  i think it would go well with just about any pork dish...or chicken.

AND...as far as the skin side down results?... i'm pretty sure i will do it this way from now on...the skin was perfect !!!...extra crispy.

CRISPY SKIN BONE-IN PORK BELLY

with CARAMEL VINEGAR GLAZE

found HERE from the Cooking Channel

by Bill Granger

3 1/2 lb pork belly with bones
2 Tbsp kosher salt, plus more as needed
extra virgin olive oil, as needed
fresh ground black pepper

score the skin of the pork belly in criss-cross pattern as shown.  rub the salt into the skin and set aside for 30 minutes

preheat oven to 425 degrees.

wipe the salt off of the skin and dry well with a paper towel.  drizzle a large roasting pan with olive oil. as you can see, i lined the pan with tin foil for easier clean up...BAD IDEA.  the skin stuck in some areas where the oil did not meet the skin.  note to self...go for bare naked and deal with the clean up later, it's not all that bad.  anyway...place the pork skin side down on the roasting dish and season the top with salt and pepper and a drizzle of olive oil.  put in the oven for 30 minutes to sear the skin.  then  reduce the heat to 375F degrees.  continue cooking for another 1 1/2 to 2 (mine was in for about 2 1/2 hours), or until fork tender.  now remove from oven and carefully flip over so it is skin side up.  roast for another 30 minutes or until skin is good and crispy.  you might choose to use the broiler for a moment watching carefully!
remove the pork belly from the oven and let rest for at least 15-20 minutes.

the roast is easiest to cut with the skin side down on the board.  my bones were going the length of the pork belly so i removed them close to the bone.  (NOTE...the meat next to the bone is the chef's secret treasure bites). if your bones are going the width, you can slice a serving with bone attached for plating presentation and maximum enjoyment.

CARAMEL VINEGAR GLAZE
(not shown, but delicious)

1/2 cup brown sugar
1/3 cup red wine vinegar
2 star anise
1 cinnamon stick
1 cup good chicken stock
juice from 1 orange,  plus 4 wide strips of orange peel
sea salt and fresh ground pepper

put the sugar, vinegar, star anise and cinnamon in a small sauce pan and cook, stirring over medium heat until the sugar has dissolved.  bring to a boil and simmer for about 5-10 minutes or until mixture is syrupy.  stir in chicken stock and simmer until slightly reduced.  add the orange juice and peel, reduce the hat to a low simmer until the mixture is thick and syrupy.  don't forget to season with salt and pepper when just about done.
NOTE...this took longer than expected.  give yourself 30-45 minutes for a nice syrupy glaze.

above is example of scoring.  my new favorite tool for the job is a razor sharp box cutter.

 above is before oven using tinfoil...bad idea.  don't use tinfoil... and below is after roasting with skin side down.  it should be fork tender at this point.  then it goes in skin side up for the final crisping of the skin.

You have read this article comfort food / fat / low and slow / pork / pork belly with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/04/crispy-skin-bone-in-pork-belly-by-bill.html. Thanks!

Easy Hock Terrine

what to do with big beautiful UGLY ham hock...?

break it down, tear it apart, smash it in to a loaf tin...

call it charcuterie !...

hi peoples...

sorry, "writers block"...

ha...how apropos.  a block for a block.

maybe that's why i have 23 drafts with photos and recipes waiting for some fabulous intelligent description...hmmm...intelligent just ain't gonna happen.

SO...this is a "WHAT YOU SEE IS WHAT YOU GET" kind of post.

hence, this is more of an idea rather than a recipe.

while shopping at one of my favorite Asian markets, H Mart, i came across a beautiful fresh already cooked ham hock...displayed much like a supermarket might display it's fresh roasted chickens. it was still warm and pliable so i snatched the best looking one up and brought it home.  with a fridge over flowing with food ready to eat i thought what am i gonna do with this big hunk o' hock ?!

i know...i'll make a terrine.

HOW EASY IS THAT !?

of course you can cook your own ham hock and do the same thing, but that takes hours....and ingredients.

ham hocks, much like trotters (aka pig feet) have a lot of good sticky collagen.  this is what makes for good glue in a terrine.  no gelatin needed.

INSTRUCTIONS

all of the following should be done with a warm pliable cooked hock...cool enough to touch and work with.

remove the skin in one piece, if possible.  this makes a nice outer layer and helps hold everything together.  tear apart the meat and tendons.  remove any bones and cartilage.  chunks can be large, but better long and thin instead of fat chunks.  add a little hot water (broth if you have some) maybe start with 1/2 cup to get some of the juices flowing.  SEASONING IS KEY...taste your filling.  maybe add some chopped scallions, chinese five spice, garlic or onion powder, cumin?...salt and pepper!  terrines are something that need extra flavor.

find a vessel that will work well.  i use a small loaf pan.  spray the inside lightly then line with plastic wrap.  leave over hang on all sides.  cut the skin in strips and layer the bottom.  then start packing the goods in...evenly dispersing the meat, fat, tendons and odd bits and pieces.  everything must go in so that it will hold together, but you can discard any unwanted dark ugly veins.

pour what juices you have left over the top and let it sink in.cover with hang over plastic wrap and press down hard with something flat that fits the top of the meat.  you don't want any air pockets.  place in fridge with a weights on top.  your terrine should be ready in a few hours.

voila...you have made a terrine.

pretty enough for any charcuterie platter.

serve chilled, sliced thin.

You have read this article appetizer / charcuterie / easy / fat / out of the ordinary / pork / savory with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/08/easy-hock-terrine.html. Thanks!

Cured Pork Belly Roasted with Apple, Onion and Brown Sugar

PORK BELLY WINS AGAIN.

i go to the Asian market every few weeks just to pick up some fresh tofu and some chili oil...maybe a few sweets for Dad from the bakery next door...

how does that darn pork belly jump into my shopping cart every single time ? !

mmmmm...the pork belly is succulent, the bacon is crispy, the onion and gala apple are caramelized in brown sugar and pork fatty goodness...

HOW DOES ONE RESIST ?

even the nay-sayers will bow to the pork belly...

it's very hard to ruin and it is so versatile.  so many ways to cook and so many ways to present.

you can't go wrong...

THE HEART ATTACK NAPOLEON ?

pork belly stacked with brown sugar-butter sauteed apple topped with caramelized onion.  i hear the sirens approaching.  

defibrillator...CLEAR !

the 1st one was a bit small and only had skin on half...so i covered it with bacon and it was crunchy, smoky, baconie, fatty and delicious

2nd time...bigger slab with more skin/fat, no need for bacon wrap.  i used more apples and brown sugar...yumm.  these apples remained in large enough pieces to serve with the belly.

CURED PORK BELLY ROASTED WITH APPLES ONION AND BROWN SUGAR

CURING THE BELLY

i suppose this could be done in a ziploc freezer bag, but i like to use a tupperware or glass/ceramic loaf pan so that the skin is not soaking in the cure...what ever will fit the piece of pork belly you have bought.

1/4 cup kosher salt

1/4 cup brown sugar

1-2 tsp fresh ground pepper

buy yourself a 2-3 lb. slab of belly with skin...no bones

i like to wash and dry it completely with paper towels before doing the cure.

completely cover the belly with the mixture.  place skin/fat side up in non-reactive container just big enough to fit. cover and let sit in fridge for at least 24 hours. this is the all important curing process. after about 12 hrs you can pour some of the liquid out of the container. i did. 

after 24 hrs remove and wash remaining salt/sugar mixture off under cool water. dry completely. take a sharp sharp knife and cut slits through the skin but not to the flesh. i cut about every 1/2  inch or so.

if skin is removed just put some shallow slashes into the fat.

COOKING THE PORK BELLY

1 large white onion

2 gala or honey crisp apples...something sweet and crisp

brown sugar

bacon, if the belly has no skin

cut 1 large white onion into thick slices and layer the bottom of a roasting pan lined with heavy tin foil.  put pork belly on the onions...this is sort of a trivet to keep the pork off the bottom of the roasting pan.  if you want to use the bacon method then remove the skin, not the fat, from the pork belly...(some are only sold without the skin) and cover the top with the bacon strips as shown in photo.  place apple slices nice and snug around as shown in photos.  this  prevents the sides from getting too brown AND lets the apples cook in pork fatty goodness.  sprinkle brown sugar all around the sides on and around apples.

there are 2 ways to cook the belly...low and slow for the whole time...or Jamie Oliver's method.  i suggest if you are using the bacon on top you do the low and slow method so the bacon won't burn.
NOTE...i did not get a crisp crunchy skin with either method.  i was not concerned because i knew i would be refrigerating this and consuming the next day.  the skin should crisp in the pan or broiler later.  if it doesn't want to crisp up, just discard the skin and sear the fatty side before serving.

Jamie Oliver method ....put oven to "full whack" 450 F for the first thirty minutes and then down to 350 F for the next 2 hours...or until really fork tender.  this is a fabulous recipe that you might want to start with if you are unfamiliar with pork belly....straight up crispy skin roasted pork belly...delicious!

Low and slow...put in 225 F degree oven for 5-6 hours or until meat is very fork tender.  this depends on the size of your belly (the PORK belly, silly).  remove from oven and let cool as is. when cool enough, put it in the fridge for at least a few hours. this makes for easy slicing and preparing and way you see fit... and you can keep it there for the week as you whittle away at the slab.  slice against the grain and sear in a hot pan...or put a large slice in the oven to warm and then turn your broiler on to crisp the skin.

do with it what you will...
you can't go wrong with a delicious slab of apple brown sugar pork belly.

You have read this article easy / fat / low and slow / pork belly / savory with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/06/cured-pork-belly-roasted-with-apple.html. Thanks!

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

BONE BUTTER...

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  

if you haven't had the pleasure, this is an easy introduction to a delicious savory...

primal indulgence. 

it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.

 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 

i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.

PICKLED SHALLOTS

adapted from Fergus Henderson

2 small shallots, sliced very thin 

juice of 1/2 small lemon

2 TB apple cider vinegar

pinch granulated sugar

salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.

ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.

i usually find them about 2 - 2 1/2 inches long at a regular market.  

place bones in an oven-safe dish...standing on end.

roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.

sprinkle with flaked sea salt and crushed pepper.

must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

You have read this article beef / fat / first course / marrow / out of the ordinary / pickled with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/04/roasted-bone-marrow-with-tarragon.html. Thanks!

Braised Pork Belly... Asian style with Coca Cola

                            

let's face it...you can't go wrong with Pork Belly.

any way you cook it, it will be delicious...it will be rich...it will be fatty.  it will be unctuous and it will be worth every melt in your mouth delicious guilty morsel you find shoveling in your mouth.   most likely you will have porcine butter dripping down your chin as you polish off your plate and find yourself wanting more.

 i have cooked quite a few pork bellies in the past year and my favorite go-to recipe has been Jamie Oliver's Crispy Skin  Roasted Pork Belly. if you have never cooked a belly before i highly suggest giving it a go.  Jamie's recipe is too easy not to try.  

for a good laugh click HERE for pork belly with "extra bits"...and HERE for a roasted pork belly seared and served with maple dipping sauce

this time i wanted something different.

 i wanted that soft pillow-like little nugget of meaty fatty goodness.

BINGO...a slow braise with Asian aromatics.

i was looking for something like a Red Cooking or a Chairman Mao style recipe with that caramel looking glaze, but instead i went for a simple flavorful braise.

BUT...to change things up a bit i decided to add a coca cola.  when reduced i think coca cola has a caramel effect....it worked.

did it make a huge difference?   i have no idea.  i didn't get the "mahogany" glaze, BUT i did succeed in making beautiful little porcine packages swimming in a delicious light, well rounded...almost, dare i say, 

UMAMI-ish subtle broth.

for this recipe i combined ingredients and techniques from 2 great bloggers (links below).  please check out their blogs and refer to them as i did.  being this is the first time i attempted an Asian braise with pork belly, they were quite helpful.

Asian Dumpling Tips...and... Apple Pie, Patis and Pate

this is what i did for...

ASIAN STYLE BRAISED PORK BELLY with COCA COLA

2.2 lbs pork belly

1/3 cup dark brown sugar, packed

1 star anise

1/3 cup dry sherry ( you should use Shaoxing wine if possible)

1 1/2 inch(approx.) fat stub of fresh ginger sliced, thick - 5 or 6 slices

5 scallions, cut into 3 inch sticks

1 3 inch cinnamon stick

2 arbol chili, whole...optional

1/3 cup soy sauce

4 cups water

1 can coca cola

boil some water in a stock pot big enough to fit the whole slab of belly.  par boil the belly for 3-4 minutes.  this removes any impurities that might be lingering.  discard the liquid and clean the pot if using the same one for cooking.  when cool enough to handle cut into approximate 2 -2 1/2 inch squares.  tieing isn't necessary, but it looks cute and it will keep the belly pieces from separating during cooking.  tie them tight because they will shrink.

in a pot big enough to hold the pork belly pieces in one layer (i used a 5 1/2 qt. cast iron-enamel) add the brown sugar, cold water, sherry or Shoaxing wine, ginger slices, cinnamon stick, scallions, arbol chilis, soy sauce and coca cola.  STIR to combine and add the pork belly pieces, skin side down.  at this time i removed about 2 cups of the liquid because you want the liquid to just cover the pork belly.  depending on the size pot you choose you will probably need to remove some liquid...save it in case you need to add some back in during cooking.  the pork should not be just floating around in the pot.  they need to stay skin side down then later skin side up.  bring to a boil, then lower heat to a simmer, cover pan and braise for 30-40 minutes.

after 30-40 minutes, turn the pork skin side up, cover and braise for another 2 - 3 hours.  a knife should easily pierce the pork when done.

NOTE...my broth did not reduce to 1/2 as one of the recipes said.  i did not get the mahogany color on my pork belly...i was hoping for a deeper thicker braising liquid.

BUT... i did end up with a light, smooth Asian flavored broth that was a lovely compliment to the unctuous fatty pork belly nuggets.

for the broth i used a fat separator, then strained the liquid through cheese cloth...do it twice if necessary for a clean-clear broth.  check for seasoning...you might want to add a touch of salt.  your looking for savory, but with a touch of sweet.

as shown in the photos...serving it plain and simple with a bit of the braising broth really let the pork belly shine on it's own.

You have read this article asian style / fat / low and slow / pork / pork belly with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/01/braised-pork-belly-asian-style-with.html. Thanks!

Crispy Skin Roasted Pork Belly with "EXTRA BITS"

EXTRA BITS !!!

DID I PAY EXTRA FOR EXTRA BITS ???

a little lesson in the reality of NOSE TO TAIL

(before i go on...Jamie Oliver's recipe for Crispy Skin Oven Roasted Pork Belly is FABULOUS.

i've cooked it many times and posted about it HERE)

well, this was my reality check...

that delicious unctuous Pork Belly actually comes from a PIG'S BELLY........ i know... DUH !

AND, like most animals, pigs have boobs...breasts, mammary glands...nipples...a bunch of them in fact...

on their bellies...

but...have you EVER encountered this (these) before?  

i have bought many a pork belly in the last few years, in all shapes and sizes, but i have not come across an actual "nipple" on the belly....until NOW.

am i just a naive beach city girl, buying her nice clean bellies from the "Super Market"?...

do country folk get the "extra bits" all the time?...

maybe this is a sign of good luck and wealth in some country?

does this not seem odd to anyone else?

the butcher showed me a beautiful slab.  i thought it looked small, but nice and fatty...i said, "i'll take that one".  i took it home, rinsed it and dried it thoroughly.  i started slicing at one end with my trusty sharp blade making sure the cuts in the skin were even...

i get to the other end and...EEK, what the heck is that?!

two larger than life piggy nipples !

well, at that point i was laughing out loud...grabbed the camera and thought no one is gonna believe this unless i get a good shot.

long story short...i cooked it up as usual ala Jamie Oliver's recipe and it came out fabulous looking as usual...except i knew there were two extra crispy nipples on one end...(as seen in photo).....as you might already know, the end bits are the best bites.

i'm all about the nose to tail deal, as you might have guessed by some of my other posts, but i'll have to admit...i didn't have the guts to eat the crispy nipples.  something about seeing the cross cut of an actual mammary gland just didn't sit right with me...maybe because i just can't eat parts i can so closely identify with...or maybe because i just plain chickened out, but i am a little embarrassed to say i did not partake in the crispy nipple bites...my loss...?

so, maybe i am just a naive beach city girl...maybe i did miss out on the good luck and fortunes, but i must say, if  put to the task...

next time i WILL eat the crispy bits in question.

once again... the original for Jamie's Roast Pork Belly can be found here

and my post for Crispy Skin Pork Belly is here with my notes and others comments.

You have read this article dinner / easy / fat / meats / out of the ordinary / pork / pork belly / roasted / savory with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/07/crispy-skin-roasted-pork-belly-with-bits.html. Thanks!

PORK BELLY. Slow roasted and seared.

PORK BELLY...ooooh the possibilities...

cured for 24hrs, slow roasted and seared to order...

a delicious amuse bouche...the perfect bite dipped in maple syrup...
a tasty appetizer will keep your guests wanting more...

sliced and seared for amazing bacon and eggs...

i was completely amazed and fascinated by my first slab of pork belly. #1 i never put 2 and 2 together and figured out this is really just bacon in the raw. #2 i had no idea that the meat enveloped by all that fat is like the best pork chop i've ever tasted.

so far i think i've only scratched the surface on the preparation and consuming of pork belly. i think i like it most in the morning seared to order with a little maple syrup, but also it's pretty darn tasty wrapped in butter lettuce with a little chili garlic sauce.

as a matter o' fact i have one in the oven right now!...i'm trying Jamie Oliver's recipe. it's meant more for a family dinner pork roast with gravy type dinner...of coarse i'm the only one in the house that will be eating it. it looks like i'll be eatin' roast pork belly for a few days

every bite is different. as you can see in the photo above this is one of the cuts from the lean part. this is an example of the delicious pork chop bite i mentioned. i must admit i was a bit worried about the fat content, but quickly got over that when i took my first bite. it's hard to describe. you can't just take a nibble...you have to take a big bite and get the whole experience of the moist meat, the tender fat and the crispy skin all at once.

on with the recipe

there are so many ways to prepare this lovely slab of pork i was confused so i ended up throwing alot of ideas together and came up with something pretty darn tasty...and fairly easy for the first time belly chef.

buy yourself a 2-2 1/2lb. slab of belly with skin...no bones

i like to wash and dry it completely with paper towels

mix 1/4 cup kosher salt

1/4 cup brown sugar

1-2 tsp fresh ground pepper

completely cover the belly with the mixture. place skin side down in non-reactive container just big enough to fit and cover the flesh side with more salt/sug. mixture. cover and let sit in fridge for at least 24 hours. this is the all important curing process. after about 12 hrs you can pour some of the liquid out of the container. i did. after 24 hrs remove and wash remaining salt off under cool water. dry completely. take a sharp sharp knife and cut slits through the skin but not to the flesh. i cut about every inch or so.

place the pork in a roasting dish covered with tinfoil and push foil up against the sides as shown in small photo below. this is to prevent the sides from getting too brown and it also keeps the bottom meat part cooking in it's own fat..kind of confit-like.

put in 225F degree oven for 5-6 hours.

about 3 hours in i basted the sides and the cut slits with some Soy Vay Hoisin Garlic Sauce. Teriyaki or BBQ sauce would work great to. do this every hour or so until you think it done...the flesh is fork tender and it has a little glaze going on the sides. remove from oven and let cool as is. when cool enough put it in the fridge for at least a few hours. this makes for easy slicing and you can keep it there for the week as you whittle away at the slab unless you decide to consume the whole thing with some pork belly lovin' friends.

now what you want to do is slice off about an inch thick piece and sear that on all sides in a very hot pan. i love to use my new SCANPAN. it's non-stick and can withstand high heat. don't forget to sear the skin top side. you'll have to hold it up with your tongs. it's worth it. serve as is and please try dipping it in a little of your favorite syrup...maple, blueberry even caramel...hmmmmm. the perfect bite will change your pork lovin' world.

the picture to the right is an example of how i put it in the oven. there was so much meat showing that i didn't want it to be exposed to the heat for the full 6 hours so i crunched the aluminum up around it.

You have read this article appetizer / fat / meats / out of the ordinary / pork / pork belly / savory with the title fat. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/06/pork-belly-slow-roasted-and-seared.html. Thanks!