Recipe of the Month: Grilled Pork Belly with Tiger-Style Vegetable Salad
Yields 2 servings/Time 6 hours
Pork belly is delicious, but it is also heavy. This makes belly -- braised, then grilled -- the perfect thing to pair with a salad. This salad is based on a popular one from Northern China called lao hu cai. It’s heavy on cilantro and scallions, gets a lot of crunch from bell peppers, and cuts right through the rich and fatty belly. The steps are few: braise the belly, fire up a grill, and assemble the raw, flavorful salad. It’s as easy as it is tasty. You might want to make extra to have more than two servings.
You will need:
For the Pork Belly
1 package pork belly (about 1 pound)
1 yellow onion, cut in half
1 head of garlic, cut in half
2 to 3 jalapenos (optional)
4 to 5 bay leaves
1 lime, cut in half and juiced
3 tablespoons soy sauce
4 tablespoons salt
1 tablespoon pepper, preferably cracked
Water
For the Vegetable Salad
1 cucumber, seeds removed, thinly sliced
2 bell peppers, thinly sliced (preferably different colors)
3 scallions, thinly sliced
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili flakes
1 cup fresh cilantro, chopped
1 cup roasted peanut
Salt and pepper
Preheat oven to 300. Meanwhile, rub pork belly with salt and pepper.
Place belly fat side up in a roasting pan or dutch oven. Next, add onion, garlic, jalapenos, bay leaves, lime juice, and soy sauce. Add enough water to cover belly ¾ of the way. Cover roasting pan and braise in the oven for 6 hours, or until fork tender.
Remove from oven and let the belly sit in braising liquid until cool enough to handle. Then, take belly out of liquid and place on dish in the fridge
Strain and reserve braising liquid, place in fridge. When the braising liquid is cooled, remove the solidified fat from the top. Save for another use.
Make the salad by combining rice vinegar and sesame oil in a mixing bowl. Add cucumber, bell peppers, scallions, chili flakes, and cilantro. Toss until well coated and add peanuts. Adjust with salt and pepper as needed.
When the pork belly is fully cooled, cut lengthwise against the grain into four ¼ inch slices. Cut these in half so you have eight pieces in total. Set aside.
Prepare your grill. If you’re using a charcoal grill, make sure all are evenly glowing and a thermometer reads at least 375 F. Move coals, once ready, to one side, so you have a spot to grill over indirect heat. Keep water nearby in case of flare-ups.
Season pork belly slices with salt, then grill for three minutes per side, until heated through, slightly crisp, and with nice char marks.
To serve, make bowls with salad and four slices of pork belly.