Roasted Pork Belly with Peach Salsa

Ingredients

1.2 kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups chicken stock
micro parsley, to serve

Peach Salsa

3 ripe peaches, halved, stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chili, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar

Method

  1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
  2. Toast the spices in a small dry fry pan over medium heat for 1-2 minutes until fragrant.
  3. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
  4. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp.
  5. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender.
  6. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
  7. to make the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred.
  8. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
  9. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup pan juices to salsa and toss to combine.
  10. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.

Makes 6 servings.

Source: delicious. magazine

Chinese Shanghi-style Red Braised Pork Belly

Ingredients

3 /4 lb lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shaoxing wine
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
2 cups water

Method

  1. Bring a pot of water to a boil. Blanch the pork for a couple minutes. Remove and set aside.
  2. Add oil and sugar to a wok. Cook over low heat until the sugar melts slightly.
  3. Add the pork and increase the heat to medium. Cook until the pork is lightly browned.
  4. Turn down the heat to low. Add cooking wine, light soy sauce, dark soy sauce, and water. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Stir every 5 to 10 minutes to prevent burning and add more water if necessary.
  5. Once the pork is fork tender, remove the lid and turn up the heat. Stir continuously to reduce the sauce to a thick glistening coating. Serve hot.

Source: Hong Kong magazine

Chinese Chiu Chow-style Cassorole with Pork Ribs and Bitter Melon

Ingredients

400 g bitter melon
320 g pork ribs
80 g soybean
160 g Chiu Chow preserved mustard
pinch of salt or dash of fish sauce
3 tablespoons oil

Method

  1. Halve and remove the seeds of the bitter melon. Cut into bite-size pieces and blanch in boiling water. Remove and drain.
  2. Blanch pork ribs in boiling water. Remove and drain.
  3. Soak soybean in water for 4 hours.
  4. Slice preserved mustard. Soak in water for 30 minutes. Remove, rinse and drain.
  5. Heat oil in casserole, saute bitter melon and preserved mustard. Add pork ribs, soybean and some water. Bring to a boil. Turn down heat and simmer until the ribs are tender. Season with salt or fish sauce before serving.

Source: Chiu Chow Dishes

Grilled Pork Belly with Buttery Sweet Corn and A Relish of Cherries

Ingredients

1/4 cup olive oil
1 lb pork belly, skin removed
4 cups chicken stock
1-1/2 cups white wine
1/4 cup plus 2 tbsp honey
1/4 cup soy sauce
1 sprig basil
1 sprig rosemary
1 sprig sage
1 sprig thyme
Kosher salt
1-1/2 cups bing cherries, stemmed, pitted, and quartered
1/2 cup sour cherries, stemmed, pitted, and halved
1 tbsp minced chervil or flat-leaf parsley
1 tbsp minced cilantro
1 shallot, minced
1 jalapeño, stemmed and minced
finely grated zest and juice of 1 lime
2 tbsp unsalted butter
1-1/4 cups fresh or frozen corn kernels

Method

  1. Pre-heat the oven to 425°.
  2. In a 4-qt saucepan, heat 2 tablespoons olive oil over medium-high. Add the pork belly pieces, fat side down, and cook until the fat renders, about 10 minutes.
  3. Remove the pork from the pan and drain all but 1 tablespoon of its fat. Return the pork to the pan and cook until golden on all sides, about 10 minutes.
  4. Add the chicken stock, wine, 1/4 cup honey, the soy sauce, basil, rosemary, sage, and thyme, and bring to a boil.
  5. Partially cover the pan, place in the oven, and cook until tender, about 1-1/2 hours.
  6. Remove the pan from the oven, transfer the pork to a cutting board, and let cool to room temperature.
  7. Return the pan to the stove and bring to a simmer over medium heat. Cook the sauce until reduced to 1 cup, about 35 minutes, and then season with salt. Cut the pork belly into 1/2-inch slices.
  8. In a medium bowl, combine cherries with the remaining 2 tablespoons honey, the chervil, cilantro, shallot, jalapeño, and lime zest and juice, and season with salt.
  9. In a 10-inch skillet, melt the butter over high heat. Add the corn kernels, and cook, stirring constantly, until tender and golden, about 3 minutes. Season with salt and keep warm until ready to serve.
  10. Light a grill. Arrange the pork belly slices on the grate and grill, turning, until charred on all sides, about 4 minutes. Season the pork belly with salt and then remove from grill.
  11. To serve, spread the corn on the bottom of platter and top with pork slices. Spoon the cherries onto the pork and drizzle with the sauce.

Makes 4 servings.

Source: Saveur

Chinese Hakka-style Steamed Pork Belly

Ingredients

1-1/2 lb whole piece pork belly
5-6 oz dried preserved mustard greens (梅菜), soaked, rinsed, drained and shredded
2 slices ginger
2 star anise
2 tablespoons oil
1 teaspoon dark soy sauce
1-1/2 tablespoons rock sugar
1 teaspoon minced ginger
1 tablespoons light soy sauce

Seasoning

1 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons shaoxing wine
1 cup chicken broth

Thickening

1 teaspoon cornstarch
1 tbsp water

Method

  1. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.
  2. Remove pork and set aside.
  3. Heat a tablespoon of oil in a wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
  4. Slice the pork into 1/2-inch slices, and arrange them in the bottom of a shallow heat-proof bowl.
  5. Add 1 tablespoon of oil and sugar to the wok. Cook the sugar until it melts and caramelized.
  6. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir-fry for a couple of minutes.
  7. Add seasoning ingredients. Bring to a boil and then turn off the heat.
  8. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 1 hour and 15 minutes.
  9. Remove the bowl from the steamer and pour off any excess liquid into your wok.
  10. Bring the liquid in the wok to a gentle simmer, and add the thickening solution.
  11. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve with cooked rice.

Source: Hong Kong magazine