XLeezardx Posted October 1, 2009 Share Posted October 1, 2009 Braised Pork Belly http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7940.jpg This dish is the king of all braised meats. So tender, laying my fillet knife on top slices it. Flavor is so savory, itll leave your mouth salvating for more. This dish takes about 5 hours to make. Ingredients 2 lbs pork belly with ribs attached. Thickness # 5 4 Star Anise (this is the same herd that makes Pho so savory) 1 Stick Cinnamon 3 tablespoon dark soy sauce Baby Bok Choy 1 CoCo-Rico Can 4 Eggs (hard Boiled) 6 garlic Cloves Minced 1 tablespoon Minced Ginger Chicken Stock 2 stalks Green Onions Diced Instructions Start of with a couple slabs of Pork Belly http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7832.jpg Seperate Spare ribs from Belly http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7850.jpg Cut into cubes then marinade in dark soysauce for 30 minutes http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7855.jpg Heat up a pot on high and add in chicken stock. I added bones from claypot chicken to give it an extra kick http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7869.jpg Broth done http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7873.jpg Add in garlic, ginger, star anise, cinnamon stick and marinade u made ealier (yes remove the marinaded pork). http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7881.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7836.jpg Add maple and CoCo to the brasing liquid http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7878.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7880.jpg Heat up a wok or frying pan and deep fry marinaded Pork belly 1 minute each side to render fat. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7875.jpg Place pork belly in braising Liquid, put a lid on the pot, turn heat down to low simmer and go play an FPS game for 4 hours. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7883.jpg Boil some eggs in the last hour of brasing http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7905.jpg Remove lid and check tenderness http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7887.jpg Add in boil eggs http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7906.jpg Carefully remove pork and eggs http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7925.jpg Clean Bok choy and separate http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7863.jpg Blance bok choy in brasing liquid for 1 minute http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7927.jpg Slice Pork Belly (resiest eating before plating at this point) http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7928.jpg Plate http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Maple%20contest/Maple%20Braised%20Pork%20Belly/IMG_7945.jpg Link to comment Share on other sites More sharing options...
Gire Posted October 9, 2009 Share Posted October 9, 2009 OMG. That looks amazing. The preparation though, is immense! Asian style pork is a favorite of mine. Link to comment Share on other sites More sharing options...
Code Posted October 9, 2009 Share Posted October 9, 2009 Wine suggestion for this? Your shrimp were awesome too "Striving to better, oft we mar what's well." - Bill Shakespeare - car modder Link to comment Share on other sites More sharing options...
Gire Posted October 9, 2009 Share Posted October 9, 2009 Leezard can chime in on the wine, but with a flavor explosion dish like this, I personally would pair it with a crisp white wine, like a Sav blanc. Link to comment Share on other sites More sharing options...
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