pork belly

Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations. In the first stage, the belly is simmered just until it is cooked through. Then you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. Finally, add to the wok what I think should be some kind of holy trinity of Chinese pastes: black bean, chili bean, and sweet bean.

Twice-Cooked Pork Recipe

rind-off pork belly

cooking oil

chili bean paste

sweet bean paste (tian mi jiang)

black bean paste

soy sauce

sugar

Bring a large pot of water to boil. Add the pork and simmer until it is just cooked through, about 25 minutes. Remove the pork from the water and let cool. (Water can be set aside for use in stock, or discarded.) Place the belly in the refrigerator for an hour or more to firm up the flesh.   

When the meat is cool, slice it thinly so you have 1/4-inch thick rectangles of meat.

Heat oil or lard in wok over medium-high heat until shimmering. Add the slices of pork and stir-fry until the fat has rendered somewhat and the skin is brown and somewhat crisp, about 2 minutes. Push the pork to one side of the wok and add the chili bean paste. Stir-fry until the oil is red, then add the sweet bean paste and the black beans and stir-fry for a few seconds longer. Mix everything together and add the soy sauce and the sugar/  

Add the leeks or ramps and stir-fry until they are just cooked, about 30 seconds. Serve immediately. 

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty.

Kimchi Soup

pork belly,

garlic cloves,

ginger

sesame oil

fish sauce

unsalted butter

onion,

kimchi, aged if possible, squeezed dry and chopped

Korean red pepper paste (gochujang)

Korean red pepper flakes (gochugaru)

kimchi juice

water

scallions

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.

Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.

Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.

Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

A Vietnamese sandwich (banh mi means bread in Vietnamese) that’s become a street food sensation. Packed with deliciously sweet and spicy pork belly, quick pickles and topped with chilli sauce it’s an absolute treat to eat and easy to prepare in advance for friends or family.

Banh mi 

garlic clove, crushed

½ thumb-sized piece fresh root ginger,

½ tbsp soy sauce

lemongrass paste

tsp runny honey

pork

tbsp rice wine vinegar

golden caster sugar

sea salt

carrot,

radishes, thlnly sliced

baguettes

Japanese Kewpie mayonnaise, to serve

coriander

hot sauce, to serve (optional)

If you like sour and spicy pork, this is a must-have hot pot base. The soup brings out the pickled cabbage taste and mixes it with aroma pork belly. Its meaty backdrop makes picked cabbage more juicy and appetizing. 


Pickled Cabbage Flavour Pork Soup Hot Pot Base Recipe

green onions: 1

ginger: 1

pickled cabbage: 350 grams

pork belly: 500 grams

chicken soup: 6 bowls

potatoes: 1

sweet potatos: 1

rape flowers: 5

cabbage: 1/2

vermicelli

coriander: 2

salt: 1.5 tablespoons

cooking wine: 2 tablespoons

leek sauce: 1 tablespoon

Sichuan pepper powder: 2 tablespoons

white pepper powder: 1/2 teaspoon

Recipe video above. This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! The best crackling in the world, with the signature bubbles, super crispy and golden. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 7)

Chinese Crispy Pork Belly

Chinese cooking wine ((Shaoxing wine) (Note 2))

tsp Chinese five spice powder ((Note 3))

tsp white pepper ((sub black pepper))

tsp salt

tbsp white vinegar ((helps conduct heat evenly))

200 g / 7 oz rock salt ((Note 4))

Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)

Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.&nbsp;Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).

Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).

Prepare Pork Belly

Preheat oven to 180C/350F (all oven types).

Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).

Transfer pork to baking tray. Dab skin with paper towels.

Brush skin with vinegar.

Spread rock salt on the skin (the foil edges will stop it from falling down the sides).

Roast for 60 minutes.

Remove pork from oven and transfer onto work surface.

Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.

Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.&nbsp;

Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)

Cook:

Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.

Serve with ordinary yellow mustard - or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).

To Serve

For a mouth-watering starter, you can't go past these sticky pork belly bites. Best of all they only take 15 minutes to make!

Sticky pork belly bites

olive oil

pkt Coles Pork Belly Bites

sweet chilli sauce

honey

garlic

spring onion, thinly sliced

red chilli, thinly sliced (optional)

Lemongrass marinade and the kiss of fire make these pork belly skewers a real crowd pleaser.

grilled pork belly skewers - asian style

lb pork belly (- skin removed.)

green onions ((aka scallions)

bamboo skewers (soaked in water

brown sugar

lemongrass (- tender parts only, chopped)

2 inch cinnamon bark (- cassia)

tsp black pepper

tbsp fish sauce

tsp sriracha (- sambal oelek is also nice)

Combine the lemongrass, sugar, cinnamon bark and water in a small sauce pan. Bring to a boil and simmer for 5 minutes.

Strain into a bowl and chill.

Add the fish sauce, soy, black pepper and sriracha and stir. Set aside while you prep your pork belly.

Marinade

Slice the pork belly lengthwise (think a piece of bacon) into somewhere between 1/4 and a 1/3 inch slices. You probably want to cut your pork belly in half (think cutting bacon in half) before you start to make this easier.

Now cut each slice into 1 inch pieces.

Combine the pork with the marinade and refrigerate for 1 to 4 hours. Longer is OK as well. There&#x27;s no acid in the marinade so it&#x27;s like a brine.

Prep your pork belly

Remove the pork from the marinade. Set aside.

Pour the marinade into a small sauce pan. Bring to a boil. Let simmer for 1 minute. You are sterilizing your marinade to make the dipping sauce. Do not skip this step. Just don&#x27;t.

You will see some bits formed and are floating in the marinade. These are proteins that have cooked. Strain them out.

Stir in the rice vinegar.

Make the dipping sauce

This is a little tricky. Take your time. Thread a piece of pork onto a skewer. Now skewer a piece of green onion. Repeat with another piece of pork and another piece of green onion. Finish with a third piece of pork. Repeat this until all the pork is skewered. You should get 10-12 skewers.

Heat your grill to somewhere between medium and medium low. Give yourself a cool safety zone. You are effectively grilling unsmoked bacon here. It&#x27;s going to flare up a lot.

Grill no more than 6 skewers at a time. This isn&#x27;t the place to be a hero. You are going to burn your skewers badly if try to do them all at once. Trust me. I tried to be a hero. Epic fail.

It&#x27;s too hard to get internal temperature on little bits of pork belly. So you need to trust your instincts a bit. It doesn&#x27;t take long to cook through. Depending on your fire you could be looking at as little as 3-5 minutes. Could be longer but not crazy long. Be careful. Look at the pictures. Try one to see.

You don&#x27;t want to overcook them. Pork belly is touchy. You need to cook it until just done. Cook it longer and it gets tough. Really tough. Like I wish I&#x27;d braised it tough. Not good.

As you pull the pork belly skewers off the grill give them a good dip in the sterilized marinade.

To serve you can go a few different directions. These skewers make great party food. Serve them with a little of the marinade as a dipping sauce. Maybe put them on a platter and drizzle the marinade overtop. Pass them around like that. Or serve them up as lettuce wraps. Skewers on lettuce with marinade drizzled overtop is good eating.

Make the grilled pork skewers

Gaeng Hung Lay - Northern Pork Belly Curry แกงฮังเล

shallots

lemongrass, bottom half only, chopped

galangal

pc turmeric (or 1 ½ tsp powdered turmeric)

Tbsp hung lay curry powder (recipe below, or use garam masala)

shrimp paste (gapi)

lb pork belly,

lb pork spare rib tips, chopped

tamarind juice

dark brown sugar sugar

tsp black soy sauce

½ – 2 Tbsp fish sauce

pearl onions shallots

cinnamon stick

tsp black peppercorns

turmeric powder

cardamom

Tbsp cumin seeds

coriander seeds

star anise

nutmeg

tsp fennel

pc white cardamom

For whole spices, toast them in a dry saute pan until aromatic and darkened slightly. You can combine spices of similar size and toast them at the same time.

Then combine all spices in a coffee grinder or blender and grind into a powder.

Once made, store in an airtight container in a cool, dark place. You will have more than you need for this recipe, so feel free to use it as rubs, marinades, or on vegetables!

Grind dried chilies into a powder in a coffee/spice grinder, removing the seeds if you want to reduce the heat. 

If using an immersion blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. Add the ground dry spices and blend just to mix.

If using a mortar and pestle: start by pounding lemongrass and galangal into a fine paste. Then add turmeric and pound until fine, then add shallots and garlic until fine. Then add the shrimp paste and ground dry spices and pound to mix.

If using a regular blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. If it&#8217;s too thick you can add a little water to get it going, but only add as much as needed. Pour

Add the dried chilies and the hung lay curry powder and blend just until well combined.

Preheat a wok or large pot over medium heat, do not add any oil as there will be a lot of pork fat rendered. Add the pork belly pieces in one layer, and without crowding the pan, and let them sear until well browned on 4 sides. They will stick at first but once they are browned they will release from the pan.

Add the pork ribs and give it a quick toss. Then add the curry paste and toss to coat all pieces of pork well. Once the paste is well distributed and it has had a couple of minutes to fry in the pork fat, add water just until it barely covers the pork.

Add fish sauce, black soy sauce, tamarind and sugar, and cook for 1 hour 45 mins to 2 hours, loosely covered, until the pork is fork tender.

Towards the last 20 minutes, check the amount of liquid, and if it&#8217;s very soupy, uncover the pot completely to allow liquid to evaporate. You want the sauce to be thick and rich in the end.

Once pork is tender add julienned ginger, whole garlic and pearl onions and simmer for another 15-20 minutes until the garlic is tender. You can add a little more water at any point if it gets to dry. 

Garnish with extra fresh julienned ginger if desired and serve with rice, enjoy! This curry can also be made in advance and kept in the fridge, and it&#8217;ll keep well in the fridge for at least a week.

Castacán is the Yucatecan version of crispy pork belly. These tacos, based on the ones I had at Wayan'e, a Mérida institution, are crisped up on a griddle, then topped with shredded cheese. As the cheese melts, it oozes into the cracks and spaces between the meat, binding the bits of pork belly together. The whole thing sizzles until the cheese is browned and crisped, lending an extra dimension of nutty flavor and texture to the taco.

Yucatecan Pork Belly and Cheese Tacos (Tacos de Castac&#225;n Con Queso) Recipe

For the Castacán:

(1kg) fresh, skin-on pork belly

salt and black pepper

(235 milliliters) melted lard or vegetable oil

cloves

orange (preferably bitter Seville orange), cut into quarters

cinnamon stick,

To Finish and Serve:

Kosher salt

(340 grams) shredded Oaxaca or low-moisture mozzarella cheese

corn tortillas

Yucatán-Style Habanero Salsa (or your favorite salsa)

Lime wedges

cilantro leaves

For the Castacán: Adjust oven rack to center position and preheat oven to 275°F. Season pork with salt and pepper on both sides. Place in a cast iron skillet or baking dish not much larger than it. Pour melted lard or vegetable oil on top. Stick 1 clove and 1 cinnamon shard into each orange segment. Nestle oranges and garlic around pork. Cover with foil and place in oven. Cook until pork shows almost no resistance when poked with a knife, about 5 hours. Allow to cool completely at room temperature. Discard garlic and oranges. Drain fat and reserve for another use. Proceed to step 2, or wrap pork in foil and refrigerate for up to 5 days before proceeding as directed.

Preheat oven to 450°F. Place the cooked pork belly skin side up on a rimmed baking sheet lined with heavy-duty aluminum foil. Roast until skin is bubbly and crisp, 12 to 20 minutes, folding up foil to shield sides if they threaten to burn.

Transfer crisp pork to a cutting board and cut into 1/2-inch lardons.

To Finish and Serve: Heat a griddle or a large cast iron pan over medium heat until hot. Add small piles (about 2 tablespoons each) of chopped pork. Season with a pinch of salt. Cook, stirring and flipping each pile, until brown and crisp on most sides, about 1 minute. Add a small pinch of shredded cheese to each pile, allow it to melt (about 30 seconds), then carefully flip, scraping up browned cheese from bottom of pan. Cook until second side is browned and crisp, about 1 minute. Transfer each pile to a warmed corn tortilla and serve immediately with Yucatán-Style Habanero Salsa or other salsa, lime wedges, and chopped cilantro.

Filipino lechon kawali is one of the great pork dishes of the world, and the only hard thing about making it is waiting for the boiled pork belly to air-dry in the fridge overnight before being fried until intensely crisp and crunchy on the outside and meltingly tender within.

Lechon Kawali (Filipino Crispy Fried Pork Belly) Recipe

garlic,

bay leaves

black peppercorns

oil,

Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.

Remove pork from refrigerator and cut into 3/4-inch slices.

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