Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.
Getting cold out. Let’s make it warm in. One belly of pork from the market cut into slices, chicharones style. Seasoned heavily with salt and pepper and browned in a dry pan. Cover with milk, a few leaves of rosemary, and one bay leaf. Bring to a boil, cover and place in a 300 degree oven for two or three hours. Until tender yet firm enough to handle. Reserve liquor(we used it to make the rice and to season the vinaigrette.) Chill the bellies thoroughly. Slice into portions and crisp them in a 375 degree deep fryer. Bite size is the way to go. The dressing is simply a reduction of mirin, vinegar, hot sauce and stock, carefully balanced. Toss with any crisp vegetables and some scallion. Good Stuff!
Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.
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