Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
esame oil.
Place the pork belly in a sealable plastic bag
Bring chicken stock to a boil; add soy sauce, sake, and sesame oil.
Cook the ramen noodles; follow package instructions.
Pour the broth into two bowls.
Divide the ramen between the bowls.
Top each with two egg halves, sliced pork belly, and a desired amount of sriracha, green onions, carrots, corn and radishes.
Bring rack of pork and pork belly to room temperature; pat dry
For the pork belly: Score the skin of the pork belly in a criss-cross
00b0C.
Score the inner pork belly with a sharp knife.
sharp knife, score pork rind at 3/4-inch
or an hour.
For Pork Belly 1st cooking process: First rinse
Preheat oven to 475\u00b0F.
Place pork, skin-side up, in a large baking dish. Combine rosemary and salt in a small bowl then rub over pork. Roast pork for 20 mins, or until skin starts to blister and crackle.
Reduce heat to 325\u00b0F and add cider to baking dish. Roast for 1 hour 15 mins.
Add parsnips, garlic and stock to baking dish and roast for another 45 mins.
Add apples and lentils to baking dish and roast for 30 mins, or until apple is tender. Season to taste.
law aside.
For the pork belly: Preheat the oven to 400
nd mortar.
Lay the pork, skin-side down, in a
Pat pork rind dry with paper towel. Rub in combined salt, five-spice and oil. Place on wire rack over large, shallow baking pan. Cover, refrigerate for 1 hour.
Preheat oven to 450\u00b0F. Roast pork for 1 hour, or until rind begins to crisp.
Reduce oven temperature to 325\u00b0F. Roast pork for 1 1/2 hours, or until tender. Let stand, uncovered, for 15 mins.
Cut pork into thick slices; serve with combined soy sauce and chilli.
ater to a boil. Add pork belly, ensuring it is completely covered
he non-fat side of pork belly. Cover with plastic wrap and
he ingredients (apart from the pork) in either a food processor
ub it all over the pork and let is cure for
95 degrees C).
Season pork belly all over with smoked paprika
ater to a boil. Add pork and return to a boil
he pork belly. Preheat oven to 310 degrees F.
Rub pork belly all