So, it’s early morning!
I should be sleeping as I have too work tomorrow morning.
Instead.. I’m messing around in the kitchen.
Just finished braising the pork belly. I had cured this particular batch with a variety of different flavors. I used Ginger Ale, fresh garlic, shallots, whole black pepper corn, springs of thyme, fresh ginger and Kosher Salt.
The total cure duration was 48hrs.
After a couple days in the bag, I rinsed the belly off with water. Dried it thoroughly. Seared it in my trustee cast iron pan, then placed it in an oven safe pan. For the braising liquid I used, kikoman soy, maple syrup, mirepoix, whole pepper corn, fresh ginger, cider vinegar and a little leftover red wine. I added water to make sure the belly was completely submerged.
The place the pan in the oven @ 275 for approx 2 1/2 hrs.
The belly should be tender yet firm when done.
Removed the now cooked belly and placed on a cooling rack.
Took the remaining braising liquid and reduced by 75%.
This makes for an amazing sauce.
So now i have this awesome tasting belly and just mind blowing sauce.. I had to plate it. I didn’t have much to work with. Just herbs from my “areo garden” and zest from a grappe fruit. So I made a gremolata.