.
For the pork belly:
Season the pork belly with salt and
nd then drain.
season pork belly cubes with 1 tablespoons of
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.
or an hour.
For Pork Belly 1st cooking process: First rinse
he pork belly. Preheat oven to 310 degrees F.
Rub pork belly all
p to 2 hours
Pork Belly and Shrimp
Sprinkle sugar
For the pork belly: Score the skin of the pork belly in a criss-cross
he fat side of the pork belly, diagonally, and season with salt
hick end, roll up the pork belly firmly into a tight roll
Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
Place the pork belly in a flat ovenproof dish and cover with Hot water. Season with salt and pepper. Place on the BBQ (or stove) and bring to the boil. Add all of the above ingredients and mix thoroughly and continue to poach for 1/2 hour. Remove from the liquid and allow to cool slightly.
Place the liquid in a pan and reduce very quickly until a sticky glaze.
BBQ (or grill) the Pork Belly slowly until cooked and a lovely golden brown, when almost done start to baste the belly with the sticky glaze to finish it off.
aramel-amber color.
Place pork belly slices in pot and sear
ater to a boil. Add pork and return to a boil
the skin of the pork until it caramelizes or becomes
ven to 170C,.
Place pork in a large ovenproof dish
For the filling: rub the pork belly all over with 1/2
Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
Fry pork belly squares in batches a second time until skin \"pops,\" 30 seconds to 1 minute. Drain on fresh paper towels.
reserve chilled.
For the Pork Belly: Preheat an outdoor grill on
Slice the pork belly into 2-inch wide strips.
law aside.
For the pork belly: Preheat the oven to 400