Pork Belly.

Pork Belly.

Do you ever think on a recipe for awhile before creating it? I mean REALLY think on it to the point where you become minorly obsessed with creating it? The obsession then turns into you believing that you can actually “taste” what it will be like, because you’re so sure on the flow of ingredients coming together perfectly. Well, I do; all the time.

Like everyone, my life is busy, and unfortunately some weeks I am unable to take the time to experiment in the kitchen like I want. This leaves me with gaps of time to just constantly think over the recipe(s) repeatly that I would like to try. The level of difficulty doesn’t matter; the need to just create becomes a bit insatiable.

I’ve been really into cooking with asian flavors at home lately. Items such as green onion, various chilis, mirin, lemon grass, and kimchi have become new standard “must have ingredients” in my home. With that being said, I made this delicious pork belly, that I turned into even better sliders, topped with a delicious Asian inspired slaw.

I must say, I had to pat myself on the back with this one. This recipe is super simple, but packs a lot of flavor. Easily an awesome way to elevate, and impress your guests during a party, or knocking a few back solo.

#protip: Japanese Kewpie Mayo….lets just say your Life needs it.

-Needs-

  • Chef’s Knife

  • Sheet Pan

  • Small Bowl

  • Medium Bowl

  • Oven Proof Baking Rack

  • Cutting Board

  • Pastry Brush

- Ingredients -

  • 2 lb Porkbelly Slab- Cleaned with no bones (Makes about 7 Sliders)

  • Kosher Salt

  • 1/2 cup White Distilled Vinegar

  • Slider Size Hawaiian Sweet Burger Buns

  • 3 Serrano Peppers - Thinly Sliced

  • 3 Thai Chilis - Thinly Sliced

  • 5 Green Onions - Thinly Sliced

  • Handful Cilantro - Roughly Chopped

  • Zest of one Lime

  • Juice of 2 Limes

  • 3 Large Cloves Garlic - Thinly Sliced

  • 1 Cup Chiffonade Napa Cabbage

  • Japanese Kewpie Mayo

  • Freshly Cracked Black Pepper

Crispy, and juicy!

Crispy, and juicy!

  1. Take your pork belly, and lightly rinse under cool water. Thoroughly pat dry.

  2. Place your pork belly, fat up, on a cutting board. Make 1/2 inch long cuts vertically across your pork. Keep in mind that you only need to cut through the layer of fat. Do not cut all the way through! This step will make it easier to slice through your pork belly after its cooked.

  3. In a small bowl, combine 1 tbsp of salt and the white vinegar together. Stir until salt is dissolved.

  4. Using your pastry brush, brush your salt-vinegar mixture on top of the pork belly still facing fat side up. (You can also use a small spray bottle to apply)

  5. After, place your pork in the refrigerator overnight. This step will help dry the pork fat out, creating that ultra crispy layer during the cooking process.

  6. Preheat your oven to 400 degrees. Before turning the oven on, place your oven rack on the bottom shelf.

  7. Place your pork belly …again fat side up… on a baking rack on top of a baking sheet, and place on the bottom rack of your oven. Allow to cook 20 minutes, then turn your pan around. Cook another 15 minutes, or until pork is cooked all the way through.

  8. For extra browning/crispness, after cooking the pork, switch oven from “bake” to “broil” leaving on the bottom rack. Broil for 5min-8min making sure to keep an eye out for burning. * You can use this time to….Smear a thin layer of your mayo onto your buns, and pop them into the oven JUST to warm through *

  9. Allow your pork to rest before cutting. Use the pre-cut markings to slice through the belly

As for your topping aka “Slaw”: In a bowl, combine peppers, onion, garlic, cilantro, cabbage, s&p, zest, and juice. Toss lightly using your hand. (This is so good to eat solo BTW!)

Assembly: Add another layer of Japanese mayo to both sides of your buns. Place 1-2 pieces o of your pork to the bottom layer, then top with a nice heaping portion of your slaw. Cover with the top bun. Enjoy.

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#protip: If you prefer for your sliders to not be so messy, try turning your slaw into a paste. Besides your cabbage, add all of the ingredients used in your slaw to a mortar and pestle, grind together until you get the smoothness that works for you. Smear your paste on the buns.

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