Twice Cooked Pork Belly Sliders Recipes

TWICE-COOKED PORK BELLY WITH CIDER SAUCE

Steps:

• The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
• Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
• When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
• On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.

TWICE COOKED PORK BELLY SLIDERS

Steps:

• For Pickled Carrots and Daikon: Place carrots, daikon and salt in a colander over the sink and mix together. Allow to sit for 1 hour, tossing together every 15 minutes to remove the natural water from the vegetables. Thoroughly rinse and place into a mixing bowl. Add red onion.
• Place sugar, vinegar and water in a small pot and bring to a simmer until sugar dissolves. Allow to cool for 10 minutes.
• Pour sugar mixture over veggies and place in the refrigerator for an hour.
• For Pork Belly 1st cooking process: First rinse and dry the pork belly. Heat a dutch oven over high heat with a bit of oil in it. Give the pork belly a good sear on each side, at least 15 minute Remove from pot. Heat a bit more oil and then add shallot, ginger and garlic saute until brown. Carefully pour in cooking wine and soy sauce scraping up the bits on the bottom of pan. Add the pork belly back into pot, dump in the Chinese braising spice mix, cover with the water and set it on low and braise for 2-3 hours, checking after 1-2 hours to test how tender the pork is. The longer you cook the more tender it will be. Ideally, you want it to be fork tender, about 2 1/2 hours. Remove from pot and let rest, tented with foil. Slice about 1/2-inch thick pieces.
• 2nd Cooking process: Place basting glaze into a mixing bowl and whisk together. Add pork belly and toss together until well coated.
• Place 2 tablespoons oil into a grill pan and heat over medium-high heat. Sear the pork belly on each side for about 3-4 minutes. Glazing often. Remove from heat and set aside.
• To assemble: Open steamed bun and spread a bit of the mayo on the bottom. Place a couple pieces of pork belly into each bun and top with cucumber slices followed by a small amount of the pickled veggies.
• Enjoy!
• CHINESE BRAISING SPICE MIX:.
• 2 tablespoons of sugar.
• 4 whole star anise.
• 1 cinnamon stick.
• 1 tsp whole clove.
• 1 tsp whole peppercorns.
• 2 whole red chillies (optional, I like it a little spicy).
• 1/2 tsp white pepper.
• 1 tbs salt.

TWICE-COOKED PORK

Steps:

• Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
• Slice remaining scallions lengthwise, then in 3-inch pieces.
• Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.

TWICE-COOKED PORK

Steps:

• In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
• Remove pork from liquid and cool thorughly; then slice into thin medallions.
• Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
• Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
• Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
• Add reserved miso sauce mixture and cook until heated through.
• Serve with steamed hot rice.

TWICE-COOKED CHILE PORK

Steps:

• Place pork belly into a pot and cover with water. Add ginger and Sichuan peppercorns. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover and cook until some of the fat has rendered out, about 20 minutes.
• Remove the pork from the pot and cool to room temperature, about 15 minutes. Drain. Cut the pork into thin slices, about 1/8 inch thick. Return pork slices to pot. Stir in chile bean paste, sweet bean paste, and sugar. Cover and cook over medium heat until the pork is tender, 15 to 20 minutes.
• Heat 1/2 teaspoon oil in a wok over medium heat. Cook and stir green bell pepper and salt until starting to soften, 3 to 5 minutes. Transfer to a dish.
• Heat remaining 2 1/2 tablespoons oil in a wok over medium-high heat. Cook and stir pork until pieces begin to shrink and brown, 3 to 5 minutes. Return green bell pepper to the wok. Cook and stir until fragrant, about 2 minutes.