BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PORK BELLY, BRAISED, SMOKED

By:


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

Our favorite way to serve it is on a Tostado stack! Also seen on VALENTINES MENU 2016, as with twin tournedos.

Pork belly atop the tostado stack we did in our Aug 2012 dinner show

Ingredients:

  • Marinade:

  • ½ cup ginger, grated
  • 3 bunch scallions, minced
  • 1 bulb garlic, paste
  • 1 onion, minced
  • ½ cup tamari, or 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) ask butcher to remove the skin

  • 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 side where skin was down for 1 hour at 325 F; turn over  and roast an additional 90 minutes or  until fork tender.  Turning it over helps distribute the cooking liquid.

Remove  from oven and cool pork bellies  in liquid completely. Note the fat on the pork belly and drippings is solid and opaque again.  De-fat the pan drippings. Remove the pork pieces  and while cold,  cut into your desired size pieces. For us small pieces are the best, about 2″x2″x1/2″ gives a nice size and makes the reheat quicker.

At service preheat oven to 400 F. Place pan drippings  in shallow baking pan; place portion pieces on top without covering in sauce. Place into oven and cook pork for approximately 20-25 minutes or until  the fat is caramelized and and translucent again. Pork should be about 165 F for safety but will most likely be higher. Good indicators are that the sauce is bubbling around the sliced pieces of pork belly and the fat on the pork belly is gelatinous and translucent again.

Remove from the oven and hold for service.

TOSTADO STACK



Ingredients:

  • 3 each tortillas per portion, crispy fried  (SEE METHOD BELOW)

  • 3 avocados, mashed
  • 1 tablespoon olive oil
  • 1 tablespoon heavy cream
  • 1 small cucumber, peeled, seeded and fine diced
  • 1/2 teaspoon salt
  • 2 cups arugula
  • 1 tablespoon EVOO
  • salt and coriander to taste
  • juice  of 1/2 lime

    4 Tablespoons creme frache

  • 4 Tablespoons feta cheese, manchego cheese or ricotta salada

    2 cups Pico de galla (see recipe or purchase)

Method:

Prepare the tostado shells by bringing 1/2 inch oil in heavy bottom fry pan to 350ºF. Float tortillas, two at a time,  in oil and turn to continually brown. Place spatula on top and submerge in oil if it starts to puff up. (this means your oil is too hot). Do this until tortilla is light golden brown. Place on rack to cool and drain. Keep in container uncovered until needed to complete the dish.

Prepare the guacamole and cucumber.
Mash the avocado and season. Add cream and EVOO. Blend. Add cucumber and serve.

Prepare the arugula salad by seasoning the greens; add a little EVOO to coat lightly; add lime juice and serve.

Prepare Pico de gallo

To assemble:

Place a little creme fraiche on the plate. top with first tostado. (the creme fraiche will keep it from sliding on the plate)

Place avocado cucumber blend on top; put second tostado on top and press to distribute the avocado. On top of second tostado, put scoop of pico de gallo. Place third tostado on pico de gallo layer. Top with arugula salad; the cheese, and finally pork belly. Drizzle with more creme fraiche and serve immediately.




TO RECIPES

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