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Posts Tagged ‘pork belly’

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

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.

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

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30 degrees outside and 275 in!

Don’t let the snowfall dampen the smoker plans. We just brought it a little closer to the house for comfort and to get out of the thirty mile wind.

About four bucks worth of pork, I think charcoal costs will be higher than that. Sour orange mojo has been on this belly for two days. Check recipe blogsite. Good Stuff!

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Wascally Swine!

covered in tomato mojo marinade

Hittin the Weber

Smoked pork belly, what could go wrong? 4 bucks worth of pork. Marinade for some time in a high acid, high garlic, high flavor marinade. We used a tomato mojo. If you’ve too much, no worries, it will be your basting juice. Set up the offset smoker. Fire on one side with water pan over it, food on the other. We were advised to put heavy duty foil under the roast, next time we will just use another piepan. Monitor the temperature constantly. 275. Maintain by controlling the amount of air entering and leaving the grill. 5 or 6 hours until internal temperature is 170 for slicing, 195 for pulling. Good Stuff!

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