Crispy Sweet And Spicy Pork Belly With Kimchi And Crusted Peanuts Recipes

CRISPY PORK BELLY

Steps:

• For the pork belly: Line a baking sheet with foil and fit with a wire rack.
• Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
• Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
• Preheat the oven to 325 degrees F.
• Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
• Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
• For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

CRISPY PORK BELLY SANDWICH

Steps:

• For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
• Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
• Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
• For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
• For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
• Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.

CRISPY PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

CRISPY SWEET AND SPICY PORK BELLY WITH KIMCHI AND CRUSTED PEANUTS

Steps:

• Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern. Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.
• Preheat the oven to 325°F.
• Remove the plastic wrap from the pork and replace with a piece of aluminum foil. Bake the belly for 2 1/2 hours, or until the meat is super soft. Remove the pork from the oven and transfer to a platter or baking dish. Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours. Discard all of the pork fat left in the baking dish.
• To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.
• Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
• Remove the pork from the fridge and cut into 6 equal pieces. Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.
• Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil. Fry until the pork belly is crispy and brown on all sides, about 5 minutes. Transfer the pork to a platter lined with paper towels to drain. Repeat with the remaining pork belly pieces.
• To serve, divide the kimchi among 6 small shallow bowls. Place a piece of the crisp pork belly in the center. Drizzle a little bit of the glaze on top and sprinkle with peanuts. Garnish with the sprouts.