Posted on April 16, 2017 by cookwithkathy
1 kg fresh pork neck — if in 1 piece, cut into 5 thick slices
1/4 cup finely diced ginger
10 garlic cloves, finely diced
3 tablespoons white sugar
2 tablespoons black vinegar
1 cup Shao Hsing wine
1 cup char siu sauce
1 cup Chinese BBQ sauce
1 teaspoon sesame oil
- Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in refrigerator overnight.
- Next day, preheat the oven to moderate (190ºC).
- Remove pork from the bowl, reserving the marinade. Place pork on a wire rack inside a roasting tin, then fill the tin with water to a depth of 4 cm.
- Roast the pork for 15 minutes, then turn the meat over and baste with generous amounts of the reserved marinade.
- Roast for a further 15 minutes, then baste again. Turn oven to hot (220°C) and roast the pork for 10 minutes.
- Remove pork from oven and allow to rest in a warm place for 10 minutes.
- Cut into slices about 1 cm thick and serve with steamed bok choy and cooked rice.
Makes 4 servings.
Source: Kylie Kwong
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Posted on April 4, 2017 by cookwithkathy
3 chile de arbol
2 tablespoons cumin seeds, toasted and ground
1 tablespoon freshly ground black pepper
1/2 cup coarse salt
1/2 cup light-brown sugar or cane sugar
1 piece (3-pound) pork belly
zest of 1 orange
1-1/4 cups freshly squeezed orange juice
2 sticks cinnamon
1/3 cup maple syrup
2 cups homemade or store-bought low-sodium chicken stock
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300ºF.
- Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2-1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Makes 4 servings.
Source: Martha Stewart
Filed under: Fruit, Herb, Pork, Recipe Clipping, Roast | Comments Off on Martha Stewart’s Pork Belly with Sweet and Spicy Glaze
Posted on February 28, 2017 by cookwithkathy
1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin
- In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
- Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
- Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
- Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
- Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
- Fit a rimmed baking sheet with a rack and transfer pork to rack.
- Preheat oven to 500ºF with a rack set in the lower third of the oven.
- Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325ºF and continue roasting until an instant-read thermometer inserted into center of roast reaches 135ºF, about 2-1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
Makes porchetta for 20 sandwiches.
Source: Martha Stewart
Filed under: Herb, Pork, Recipe Clipping, Roast | Comments Off on Italian-style Boneless Pork Roast with Pork Belly and Pork Loin
Posted on November 15, 2016 by cookwithkathy
4 lb pork belly, boneless and butterflied
1⁄4 cup canola oil
1 cup sugar
1 cup white vinegar
1⁄2 cup kosher salt
1 tbsp whole black peppercorns
4 cloves garlic, smashed
3 bay leaves
2 whole star anise
8 cups water
1 tbsp sugar
1 tbsp kosher salt
1 shallot, peeled
1 tbsp peppercorn
1⁄2 cup coconut vinegar
1 whole red Thai chili, stemmed
12 cloves garlic
2 shallot, peeled
1⁄2 tsp. whole black peppercorns
1 tbsp kosher salt
2 stalks lemongrass
1⁄4 cup cilantro roots, plus cilantro leaves to garnish
- Add brine ingredients in a large saucepan. Cook over high heat until the sugar and salt dissolved. Cool. Add pork belly and refrigerate overnight.
- Add the dipping sauce ingredients in a food processor, purée until smooth. Refrigerate until ready to serve.
- The next day, pre-heat oven to 275°.
- Combine the seasoning rub ingredients in a food processor and purée to form a paste.
- Remove pork belly from brine and rub the inside of the belly with the paste. Roll up and tie, then place in a roasting pan and cook 4 hours in the oven. Cool, then allow to air-dry overnight, uncovered, in the refrigerator.
- The next day, heat canola oil in a 12-inch skillet over medium-high. Cook pork belly, rotating as needed, until golden and crispy, 18–20 minutes. Transfer to a cutting board and let stand at room temperature before thinly slicing crosswise into 1⁄4-inch pieces. Serve with dipping sauce.
Makes 6 servings.
Filed under: Asian, Herb, Pork, Recipe Clipping, Roast | Comments Off on Philippine-style Slow-roasted Pork Belly
Posted on October 4, 2016 by cookwithkathy
2 kg pork belly cut from the thick end, after skinning and boning, skin well-scored
100 g blanched hazelnuts
1 bulb fennel, hard stalks removed and diced into rough 1 cm cubes
10 g fennel seeds, toasted
2 onions, roughly chopped
1 bulb garlic, cloves peeled
500 g baby leeks
130 g skinned cooking chorizo
- Salt both sides of the pork belly with several heavy pinches of salt and leave in the fridge overnight. Put the skin in the sink and pour several kettles of boiling water over it. The scored lines will rise up a little. Pat dry and chill uncovered overnight to fully dry it out (this will also help give superior crackling).
- Toast the hazelnuts in a 160ºC oven for about 15 minutes until light gold. Take out, roughly chop and turn up the oven to 180ºC.
- Cook the fennel in olive oil on a low heat with lid on until just softened.
- Put the fennel seeds into a food processor with the onions, garlic, cooked fennel and chorizo. Process until it forms a smooth paste, then season.
- Rinse the pork belly of all salt and pat dry. Lay with the flesh side facing up. Spread the stuffing over the surface and sprinkle with the hazelnuts. Try to leave an inch of space along each edge of the belly to reduce any overspill.
- Starting from the long end, roll up the belly neatly. Tie up the roll with butchers’ string.
- Put the pork in a roasting tray. Season and cook for 2 hours in the 180ºC oven.
- Parboil the leeks whole for 10 minutes. After 2 hours cooking, add the leeks to the pork and cook for another 30 minutes. The belly should be done after 2-1/2 hours but if the crackling requires longer, blast it for an extra 30 minutes at 200ºC (take out the leeks first if you do this).
- Remove from the oven and rest for 15 minutes. Serve on a platter with the leeks.
Source: Olive magazine
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