Tuesday, March 8, 2011

Pork belly

Pork belly is one of the easiest things to make and it can really take your menu to the next level. I've taken a really nice piece of pork belly and rubbed it with a dry cure of salt, sugar, and various spices.  The belly gets coated in the dry cure and pressed for at least 12 hours. Once you've waited for the spices to infuse onto the belly, give it a rinse and slowly braise for a few hours until tender. Once the belly is done, place it between two sheet trays and chill until firm. This will allow you to cut the belly into clean squares. Brown the cubes of belly in a saute pan and warm through in the oven.  I like to reduce the braising liquid down and serve as the sauce. Pork belly is fairly cheap and gives the diner a different opinion of this cut of meat rather than just American breakfast bacon.

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