Spicy Pork Belly With Green Olives And Lemon Recipes

SPICY KOREAN PORK BELLY

Steps:

• Take the cubes of pork belly and place in a pot. Cover completely with cold water.
• Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
• Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
• While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
• Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
• After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into 1/4 inch slices. If there is pink remaining that is OK! We will be cooking again.
• Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
• Add the sauce and stir to combine with meat. Cook 2 more minutes.
• Remove from heat and add green onions.
• Serve with rice and kimchi.

SPICY PORK BELLY WITH GREEN OLIVES AND LEMON

Steps:

• Preheat the oven to 250 degrees. Using a spice grinder, grind the peppercorn, chili, fennel and coriander together. Season the pork with salt and rub with the ground spice mixture. Set a stew pot over medium heat. Add the vegetable oil, and when hot add the pork, skin-side down. Cook until well browned, taking care not to burn the spices. Turn once and remove the pork to a plate.
• Reduce the heat to medium low, add the garlic, fennel and leek and a pinch of salt, and cook covered, stirring occasionally, until the vegetables are softened.
• Add the wine, 1 cup of water, rosemary and a pinch of salt. Return the pork and juices to the pan. Bring to a boil. Cover and cook in the oven until the pork is meltingly tender, about 4 to 5 hours.
• Transfer the pork and one-quarter of the vegetables to a plate. Discard the rosemary stems. Purée the remaining vegetables and cooking liquid in a blender with the lemon juice, vinegar and olive oil, and season to taste with salt. Thin with water if necessary. Return the pork and reserved vegetables to the cooking pot and stir in the sauce and olives. Heat to serving temperature, basting the pork with the sauce. If you choose, serve over rice.

PORK CHOPS WITH GREEN OLIVES AND LEMON

Steps:

• Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
• To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

SPICY YUBA 'OMELET'

Steps:

• In a large, shallow baking dish or rimmed plate, combine the soy sauce, mirin, sugar and 1/4 cup water. Mix well and set aside.
• Spread one sheet of yuba on a work surface and draw a squiggle of chili paste horizontally across the middle. Fold the bottom third up over the middle third, then fold the top third down, as if folding a letter. Press the top down firmly. Set aside and repeat with another sheet.
• Spread out the last sheet, add chili paste and place the two folded sheets of yuba in the center, one on top of the other. Fold the bottom of the last sheet over the middle and the top over that to enclose the first two sheets. Press the package firmly, then place in the baking dish with the soy-sauce mixture. Allow to sit for 5 minutes, then turn and repeat.
• Remove the yuba and drain the liquid, pressing gently to expel any excess. Place between two paper towels and press out any remaining moisture.
• Set a large cast-iron skillet or other wide, heavy pan over medium heat and add the vegetable oil. When the oil is hot, add the yuba (if it is too large, cut in half and cook in two pieces). Cook for about 1 minute, pressing gently with a spatula to keep the yuba in contact with the pan. Flip and cook for 1 minute, then repeat until both sides are browned and crisp. Transfer to paper towels and cut into pieces. Place on a serving plate and, if desired, dot with additional chili paste.