How To Cook a Massive Piece of Pork Belly
This almost fits in with last week’s theme of Pinoy food, due to the Filipino’s love of pork, but due to an increasing work load (i’m opening our Cocktail Bar Niner Ichi Nana this Satruday – shhh it’s a secret), i wasnt able to post it. This week the theme is the relationship between food and seduction. As i sat pondering what my first post would be about on the subject, i looked at this recipe, ate a piece of it and realised that my answer was beautifully staring at me. A perfectly cooked piece of Pork Belly, a brown crusted skin with air pockets, bubbles and a crisp caramelisation, the sounds it made as i broke into it with a dull fork and a sense of awe. It didn’t fight back, it just gave in and offered itself to me. The meat was moist, just the right amount of salty and barely needed any chewing. As i polished off my serving, i was left satisfied yet strangely wanting: such is the game of seduction.
Now, there are many ways to make Pork Belly, i usually take the long way, but here is a fast technique to lessen the prep time and fasten the eating time.
Crispy Pork Barrel (oops i mean Belly)
I bought this massive piece of Pork Belly from Rustans, i just asked the butchers to reserve me a big a piece as could fit in my oven (Make sure there are some bones left in it). I rubbed salt all over it and massaged in for 5mins. Left it overnight in my fridge exposed to the cold air. This will crisp up and dry out the skin.
The next day, i rubbed it with olive, salt, pepper, scored the skin lightly (criss cross) and rubbed some fresh thyme on it.
I put it on an oven rack (with a catch underneath it), at 150 degrees centigrade for 3 hours and 30 mins, then brought up the temp to 180 and left it there for 30 mins extra.
It will come out amazing.
For a quick sauce, take the drippings, whisk them up with some rice vinegar (japanese), chilli garlic sauce, coriander, grated carrots, hoisin and soy sauce. All to taste.
Serve alone. All you need is pork and dip.