Italian-style Pork Belly Casserole

Ingredients

100 g pork belly slices
1 onion
1/4 cabbage
1/2 carrot
1 tomato
1/2 cup chicken broth
shredded cheese of your choice
salt and pepper

Method

  1. Cut long pork slices into smaller pieces.
  2. Cut onion in half and then cut into thin slices.
  3. Cut cabbage into chunks.
  4. Cut carrot into slices.
  5. Remove stem of tomato and cut into dices.
  6. Layer in sequence onion, cabbage, carrot and tomato in a heat-proof casserole. Place pork on top.
  7. Add broth and cook, covered, over low-medium heat for 5 minutes.
  8. Add salt, pepper and shredded cheese. Cover and cook for another 5 minutes. Serve hot.

Source: Japanese magazine

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Mexican-style Slow Cooked Pulled Pork

Ingredients

3 pounds boneless pork shoulder, cut into 1-1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Method

  1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours.
  2. Remove lid and cook 10 minutes to reduce liquid (but not completely). Remove from heat.
  3. Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.
  4. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix.
  5. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
  6. Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Makes 8 servings.

Source: Bon Appetit magazine

Rice with Pork Belly and Salt-preserved Lemon

Ingredients

150 g of pork belly slices
1 tsp minced salt-preserved lemon (recipe below)
ground black pepper
white sesame seeds, green onion, and lemon zest
cooked rice

Method

  1. Cut pork into smaller pieces of 2-inch in length.
  2. Heat 1 tbsp oil in a fry pan, fry pork until done. Remove and place on paper towel to absord excess fat.
  3. Pour away fat in the pan with about 1 tsp remaining. Add preserved lemon and stir-fry briefly. Return pork to pan and toss to combine.
  4. Season with black pepper and remove to place on top of cooked rice in the bowl. Garnish with white sesame seeds, green onion and lemon zest before serving.

Salt-preserved Lemons

Ingredients

9 organic lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

Method

  1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
  2. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
  3. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.

Source: Hong Kong magazine

Cauliflower Pasta with Prosciutto and Cheese

Ingredients

4 tbsp extra-virgin olive oil, divided
1/2 head cauliflower, cut into 1-in florets, about 4 cups
1 lb spaccatelle or other short, curved pasta
vegetable oil
2 to 4 slices prosciutto, torn into large strips
2 shallots, thinly sliced into rings
1 tbsp fresh rosemary leaves
2 tsp minced garlic
1/2 tsp cracked black pepper
2 tbsp unsalted butter
Kosher salt and more cracked black pepper
1/2 cup grated pecorino cheese
2 tbsp finely chopped chives

Method

  1. Preheat oven to 160ºC (325ºF).
  2. In a skillet over medium heat, heat 2 tbsp olive oil until shimmering. Working in batches, fry cauliflower until golden brown, about 10 minutes. Transfer to a baking dish and keep warm in oven.
  3. Meanwhile, cook pasta according to package directions until al dente. Drain.
  4. In a large bowl, toss pasta with enough vegetable oil to coat well. Set aside.
  5. Return skillet to medium heat and add remaining 2 tbsp olive oil, prosciutto, shallots and rosemary. Cook until shallots are golden, about 5 minutes, stirring frequently.
  6. Add garlic, pepper and butter and cook 2 minutes more.
  7. Add shallot mixture and reserved cauliflower to pasta and fold gently to combine. Season to taste with salt and pepper. Garnish with pecorino and chives and serve immediately.

Makes 2 to 4 servings.

Source: Farm to Chef

Sautéed Braised-Pork Belly with Sweet Potato

Ingredients

1 pound fresh, skin-on pork belly
Kosher salt, freshly ground pepper
1 large sprig thyme
4 garlic cloves, smashed
3 cups low-salt chicken stock
3 tablespoons extra-virgin olive oil, divided
2 pounds red-skinned sweet potatoes, peeled, cut into 3/4-inch cubes
3 large shallots, chopped
2 tablespoons red wine vinegar
2 teaspoons pure maple syrup
4 poached eggs (optional)

Method

  1. Preheat oven to 275°F.
  2. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours.
  3. Uncover and let cool.
  4. Transfer pork belly to a 9-inch glass pie dish. Place another 9-inch glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
  5. Remove skin from pork belly. Cut meat into 1/2-inch cubes.
  6. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes.
  7. Using a slotted spoon, transfer pork to a medium bowl.
  8. Season potatoes with salt and pepper. Add to same skillet. Sauté until golden brown, about 10 minutes.
  9. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet. Sauté over medium heat until golden brown, 3–4 minutes.
  10. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes.
  11. Serve with poached eggs, if desired.

Makes 4 servings.

Source: Bon Appetit