Tuesday, December 28, 2010

Pork Belly



Pork belly is the cut of pork from which bacon is made; it has been around for a long time but has gained increased popularity in recent years with many chefs and home cooks who love its meaty flavor and texture. Another plus is the low cost due mostly to the excessive amount of fat, but this fat gives flavor, moistness and tenderness to the meat when cooked low and slow. In the Asian countries of China and Korea its also very popular and that gave me the idea of using a Soy Sauce, Mirin and ginger flavored braising liquid. A two pound piece cut in two and cooked about a hour in my pressure cooker. The falling apart tender pork was sliced and put on top of cooked Somen noodle with scallions and cilantro, a little braising liquid spooned over to moisten. Any kind of pork is a good thing and was great.

2 comments:

Jean said...

I've never had pork belly prepared this way--it looks wonderful. Can't go wrong with pork!

Chef Gregory Clausen said...

Thank you, just another form of pork that everyone loves!