Liquid infused pork belly

Discussion in 'Geek Recipes' started by salmon, Jun 26, 2009.

  1. salmon

    salmon Member

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    Hey guys just gave this a go and it turned out fantastic will definitely make again.

    Ingredients:

    3 kg pork belly
    6 cups chicken stock
    6 cups water
    10 crushed garlic
    1 bunch coriander roots
    1/2 cup sweet soy
    2" knob oh Ginger sliced
    1 orange peel and juice
    5 star anise
    2 cinnamon quills
    10 cloves
    10 pepper corns
    20 ml fish sauce
    180 g brown sugar

    Bring to the boil, prepare mirepoix veg to rest the pork on, then poor stock over the belly whilst stock is still hot this will seal and infuse the pork belly.
    Allow to cool and marinate for 24 hours,braise for 3 hours covered with foil at 150 Deg then take pork out and cool for a few hours you may want to press it down with something heavy so it presents a bit nicer sprinkle the top with some sea salt flakes to draw some moisture out so you can get get a crispy skin.
    Before serving seal skin side on a hot pan with some spray oil and finish in the oven .

    Ingredients for Caramelized onion sauce:

    4 onions sliced thinly
    175 g Indonesian palm sugar
    2 Ts water
    60 ml fish sauce
    20 ml sweet soy
    2 ts rice wine vinegar
    1 red chilli seeded finely chopped

    Caramelize onion with palm sugar and a bit of oil then cook out about 50% of the liquid.
    then add all wet Ingredients and cook out for about 10 mins occasionally stiring as it will stick then take off heat and had the chillis



    Sorry about poor iphone pix...

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    Thanks, salmon
     
  2. scon

    scon Member

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    Great job! Looks absolutely delicious. Nice skin carmelisation!
     
  3. OP
    OP
    salmon

    salmon Member

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    thanks, my portioning was was a bit off because i used a paring knife to cut it as my knife wrap was at work but under the circumstances i thought i did ok:tongue:
     
  4. Sandman331

    Sandman331 New Member

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    i love pork belly
     
  5. 7yphon

    7yphon Member

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    how much to AAE this to my house lol

    Looks really yummy
     
  6. stevenx

    stevenx Member

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    I am so making this for dinner on Thursday night. It looks awesome :thumbup::thumbup::thumbup::thumbup:
     
  7. OP
    OP
    salmon

    salmon Member

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    its really easy works best twice cooked (braised then re heated ) makes it really nice and tender
     
  8. hippyhippy

    hippyhippy Member

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    anyone have any idea of how you get a real nice crackly fat? you see this in some pork belly especially chinese style roast.
     
  9. OP
    OP
    salmon

    salmon Member

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    yeah u rub a fair bit of salt in it to draw out all the moisture then it the oven and it should crisp up nicely
     
  10. Bastard Child

    Bastard Child RIP

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  11. d-dave-b

    d-dave-b Member

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    Made it...

    Here's how mine turned out:

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    Was absolutely incredibly awesomely amazingly good.

    Will cook again!
     
  12. OP
    OP
    salmon

    salmon Member

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    that looks great awesome caramelized skin:thumbup::thumbup:
     
  13. Presdick

    Presdick Member

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    Made this for a wedding me and the mrs were catering on the weekend and it was an absolute smash hit. :thumbup:
     
  14. Ding.Chavez

    Ding.Chavez Member

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    Can you elaborate a bit on your instructions, and also the ingredients at the top (not the onion part) is that all part of the "stock" you pour over?

    So my understanding is: boil stuff, pour over pork, marinate for 24 hours, braise for 3 hours at 150 degrees, cool pork for a few hours under weight, salt skin and sear skin side down in hot pan.

    Does this last part actually heat the entire portion back up to serving tempreature?

    Sorry I am newb cook

    Also this has an Asian influence in the ingredients - would this pass off as a German oktoberfest kinda dish?
     
  15. pugsley

    pugsley Member

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    At Oktoberfest? No. Not cooked like this
    At your own Oktoberfest celebration? Hell yeah it would. :)

    I do something similar but simpler, with star anise, fennel and cider. No marinating, just a bed of carrot, onion and fennel with a few star anise to lay the belly on Pour the cider over then salt the skin. Into a low oven until the meat melts when you touch it. Remove to rest, use juices for gravy and blast the skin on a rack to crackle it up.
     
  16. OP
    OP
    salmon

    salmon Member

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    Thread revival

    Bit of a revival here but I've had another go at this after many years... still the best way to do pork belly IMO...


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    FYI Aldi pork belly is ripper!
     
    Last edited: Aug 21, 2017

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