Pork Belly Recipe

Roasted Pork Belly

I was supposed to be cooking today for a client and was sorta, kinda bummed that he postponed until next week.  Slept in this morning and when I got up was listening to the Today Show while catching up on FaceBook, when I heard Chef Curtis Stone say these words:  “Crispy Pork Belly” !  That got my full attention.  The recipe looked really good so I was inspired!  Got the recipe online and headed out to H Mart for some Pork Belly!

I roamed around H Mart for other ingredients I don’t get @Fairway or Trader Joe’s and came home with my treasures and continued to work on my refinishing project.  More about that later with pics!

Nana helped out by actually roasting the pork belly, it took a little over 2 hours for that step alone!  But OMG is it so worth it!  I also dug out some Vegetable Dumplings from the freezer just in case.  The noodle salad that I served the pork belly on was quick and easy to make and perfect for a hot summer day.  Since I got two pieces of pork belly, we roasted both pieces and froze one for future use.

Here’s the recipe and a Picture.  I used red bell pepper in place of carrots and green jalapeno in place of red, as that is what I had.  My mango was overripe but still tasted great.  I’d have preferred  it to be just a bit more crunchy for the right texture.  Nana loved it, even though she’s always been skeptical of Pork Belly and no matter how many times I remind her how she loves bacon, she still was dubious, but it won her over!
* Exported from MasterCook *

Crispy Pork Belly and Chilled Maifun Noodles with Mint and Chili

Recipe By     :Curtis Stone
Serving Size  : 4     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 1/4         pounds  fresh pork belly — skin and fat scored (if your pork belly does not have the skin, just score the fat)
For the Noodles:
1/3           cup  fresh lime juice
1/4           cup  dark brown sugar — (packed)
1/3           cup  fish sauce
1           teaspoon  toasted sesame oil
6             ounces  rice vermicelli — (maifun)
2             medium  carrots — (8 ounces total) peeled, julienned
1                     mango — peeled, pitted, cut into thin slices
1                     red jalapeno chili — very thinly sliced into rounds
3                     green onions — cut into matchstick-size strips
1/3           cup  toasted shelled peanuts
1/4           cup  thinly sliced fresh mint leaves

To roast the pork belly: 1. Preheat the oven to 400 degrees F. Set a rack on a baking sheet. Season the pork belly all over with kosher salt and freshly ground black pepper and press the seasonings into the scored surface of the pork.

Set the pork belly on the rack on the baking sheet and roast until the skin begins to puff or until golden brown all over, about 35 minutes. Reduce the oven temperature to 350 degrees F and cover the pork with foil. Continue roasting until the pork is very tender and brown all over, about 1 hour and 45 minutes.

Remove the pork from the oven and let rest for 15 minutes. Cut the pork into 4 equal slices then cut the slices into 1/2-inch pieces.

Meanwhile, to prepare the noodles: 1. In a 2-cup liquid measuring cup, whisk the lime juice, brown sugar, fish sauce and sesame oil until the sugar has dissolved.

In a large pot, bring salted water to a boil over high heat. Add the noodles and cook until al dente, stirring often, 1 to 2 minutes. Drain and rinse under cold water.

In a large bowl, toss the noodles with enough of the sauce to coat and moisten. Refrigerate while finishing the pork belly.
Serving

Meanwhile, heat a large heavy sauté pan over high heat until very hot. Add the pork belly pieces and sauté until they are crisp on all sides, about 2 minutes.

Toss the carrots, mango, chilies, half of the green onions and the remaining sauce with the noodles. Divide the noodle mixture among four bowls and top with the pork belly pieces. Sprinkle the peanuts, mint and remaining green onions over and serve.

Source:
“today show”
S(URL):
http://today.msnbc.msn.com/id/48681401/ns/today-food/#.UCz606NBySo”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 839 Calories; 73g Fat (77.9% calories from fat); 13g Protein; 33g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 64mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 13 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Crispy Pork Belly over cold noodle salad.

Thanx Curtis it was awesome, as promised!

Enjoy!

Eat Well…Be Well!

 

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