Pork Belly Recipe

you mean for bacon? i don't think anyone just eats a por

NOT BGE food, but an interesting meal.

Pork, Butt, Pork Belly, Vietnamese Braised Pork Belly, Thit Kho

The coconut water used in this recipe is the clear liquid from the heart of the immature coconut. Do not confuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may purchase coconut water frozen; it is usually sold in clear, square or rectangular plastic bags -- sometimes a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and traditional cut for this dish because it has the perfect balance of lean meat to fat. However, you may substitute the leaner Boston butt.


INGREDIENTS:
1 1/2 - 2 lbs pork belly or side pork, or Boston butt, cut into 1 1/2 inch slices
3 Tbs oil
4 Tbs sugar
3 Cloves garlic, slivered
2 shallots, slivered
2 Tbs peeled, slivered fresh ginger
1/3-1/2 cup fish sauce
12 oz fresh or frozen coconut water (see head note)
4 hard-cooked eggs, quartered




Procedure:
1 In a thick-walled 1 1/2- to 2-quart pan, heat the oil and add the sugar, stirring until the sugar melts. Cook until the sugar turns a light brown and caramelizes. Add the garlic, shallots and ginger. They will sizzle. Stir and cook for 1 minute.
2 Over high heat, add the pork belly and stir. Add the fish sauce and coconut water. The liquid should barely cover the pieces of pork. Add water if necessary. Bring to a boil, add the eggs, cover and cook on medium heat for 35 to 45 minutes. Remove lid and cook until liquid is reduced to about 1 cup, or comes up about one third of the way on the pork.
3 Serve warm.
4 Marinate the pork overnight in garlic, shallots, sugar fish sauce. Place eggs in pot and at the end chop them up.


Yield: Serves 6 to 8

Recipe Type
Main Dish, Meat

Recipe Source
Source: Vietworldkitchen.com, 2006/09/09

I take the rib bones out of the belly, and remove the skin. I then put a line of stuffing (I think you call it dressing in US) down the centre and roll into a long cylinder, and tie it securely. I rub with what ever suitable spices I have to hand at the time, and cook in the egg for about 90 minutes at 325. I add a chunk of apple wood at the start for smoke.
10 minutes before it is cooked I glaze with some honey and grain mustard for a nice fininh, and when I take it off I rest the meat for 10/15 minutes before carving.

Alternatively, cut into strips, and coat with flour, egg and breadcrumbs in that order. Cook in a pan with olive oil until lightly brown, and they cook indirect in the egg, with no smoke for about 20 minutes at 300.

Serve both dishes with apple sauce on the side.