BOB & LENORE's COOKBOOK

SMOKY BRAISED PORK BELLY

Our new foie gras! Pork belly done in this method is rich and creamy on the mouth and completely sustainable!

Ingredients:

Marinade:
½ cup ginger, grated
3 bunch scallions, minced
1 bulb garlic, paste
1 onion, minced
½ cup soy sauce
¼ cup sesame oil
¼ cup coriander
½ cup brown sugar
½ cup chili paste
¼ cup cilantro, chopped
2 cups Orange juice
½ cup lemon juice
½ cup lime juice
1 tablespoon ground cumin
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 teaspoon cayenne pepper

1 each pork belly ( about 4 pounds)
4 cups chicken stock

Method:

Combine all ingredients except pork and chicken stock in a blender; pulse to combine. Transfer marinade to two each large freezer bags.

Cut pork in half through the middle and divide into bags with marinade; seal and refrigerate 8- 12 hours.

Remove pork and place into a large roasting pan with marinade and 3 cups of the stock. Roast skin side down for 1 hour at 325 F; turn and roast an additional 1 ½ hours until fork tender.

Remove and cool in liquid completely. At service pre heat oven to 400 F. Place remaining stock in pan and cook pork for approximately 25 minutes or until the top is caramelized and pork reaches 165 F.

TO RECIPES

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