Belly is delicious in so many more ways than just bacon. Unctuous layers of fat and meat collide in James and Sam’s latest porky adventure. They explore all the different ways to get the most out of this fantastic cut.
Slow Braised Belly Ramen Broth
Inspired by Tokyo Cult Recipes.
Ingredients (for the Slow Braised Belly)
- 500g pork belly cut in to three evenly sized chunks
- 1 leek cut in to 2 inch pieces
- 3cm ginger thinly sliced
- 3 star anise
- 200ml sake
- 220ml soy sauce
- 70g sugar
- 2 tbsp oyster sauce
- 4 soft-boiled eggs shelled
Ingredients (for the Ramen Broth – makes one serving)
- 2cm leek (white part), thinly sliced on the diagonal
- 1 tbsp sesame oil
- 1 tsp soy sauce
- freshly ground pepper
- 100 g dried ramen noodles
- finely chopped spring onion
- 400 ml water
- 4 tbsp sauce from the Slow Braised Belly
- 1 tbsp fish sauce
- freshly ground pepper
First make the slow braised belly…
- Add all the slow braised belly ingredients (apart from the eggs) in to a saucepan. The pork should fit in one layer.
- Bring to the boil then reduce to a simmer for 30 minutes with the lid on, followed by 30 minutes with the lid off.
- Remove the pork from the saucepan and slice to 1/2 inch thickness.
- Increase the heat in the saucepan to high and reduce the sauce by half.
- Remove the saucepan from the heat and add the pork back in, stirring to coat. Add the already cooked and shelled eggs to the pan and gently turn to coat. Let the dish rest a for about two hours to let the flavours infuse.
Now for the ramen broth (instructions make one serving)…
- Combine the leek, sesame oil, soy sauce and some pepper in a small bowl and set aside.
- Add the water, fish sauce and Slow Braised Belly sauce to a saucepan and place on a medium heat. Once it comes to the boil, lower the heat to keep it hot while you prepare the noodles.
- Get ready to serve. You will want to do these last steps quickly so the noodles retain their texture and flavour. Cook the noodles according to packet instructions. Drain well then place in a large serving bowl. Pour over the hot broth, then add the leek, sesame oil, soy and pepper mixture, followed by slices of the Slow Braised Belly, whole eggs, spring onion and more pepper. Eat immediately.
Malaysian ‘Classy Pork’
Recipe kindly provided by Pearly Kee’s Cooking School
- 1/8th tsp sand ginger (sar keong or cekuri)
- 90g shallots
- 30g garlic
- 1 tbsp yellow bean paste (tau cheong)
- 1 tsp grated nutmeg
- 3 tbsp ground corriander
- 1 tsp white pepper
- 1 tbsp sugar
- 750ml water
- 600g belly pork cut in to bite-size peices
- 4 medium potatoes cubed
- 1 tsp salt
- 1/2 tsp dark soy sauce
- Put the sand ginger, shallots, garlic and yellow bean paste in a food processer and blitz to a paste. Add water to 1/3rd the height of the paste in the mixer.
- Add the nutmeg, coriander powder and white pepper to the paste and stir.
- Heat the oil in a wok over a medium high heat then add the paste. Cook until aromatic, stirring to make sure it doesn’t stick to the pan.
- Add the pork and fry until no longer pink, continually stirring.
- Add the water and the sugar then bring to a boil. Reduce the heat to medium and simmer.
- After 30 minutes, add the potatoes, then cook for a further 20 minutes.
- Once the meat is fully cooked, turn the heat up to high and reduce the sauce down until thick and glossy, about ten minutes.
- Add the salt and dark soy sauce. Serve over steaming hot rice.
(Chinese-Malay Pork Jerky)
Recipe kindly provided by PattyCookBites
- 500g finely ground mince pork (about 15% fat)
- 100g sugar
- 1 tbsp light soy sauce
- 1/2 tbsp xiaoxing rice wine
- 1/2 tsp fish sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Chinese five spice powder
- 1/2 tsp white pepper
- 2 tbsp honey
- 1/2 tsp salt
- Add all of the ingredients to a large bowl and mix well until smooth and silky. Put in the refrigerator and marinade overnight.
- The next day, preheat the oven to . Spread a thin layer (about 3mm thick) of the pork mixture on a baking tray and then cook in the oven for 15 minutes until dried out.
- Allow to cool and then cut in to pieces, about 10cm x 10cm.
- Brush both sides of the pieces with honey, then place under a hot grill (or even better over a flame grill) until the surface caramelises and slightly chars at the edges. Serve hot or cold.
Ginger Pig Pancetta
Recipe adapted from Ginger Pig Farmhouse Cook Book
- 600g belly pork
- 1/2 lemon
- 1 garlic clove halved
- 50g rock salt
- 1g pink curing salt (Prague Powder)
- 12g demarera sugar
- 1/4 tsp pink peppercorns
- 1 juniper berry
- 1 bay leaf
- Rub the pork all over with the cut side of the lemon, and then do the same with the garlic clove.
- In a tupperware box, mix the salt, curing salt and the sugar thoroughly, then add the peppercorns and juniper berry.
- Add the pork to the tupperware box and firmly work the salt mixture in to the flesh, ensuring every nook and cranny is completely covered.
- Make sure the pork is lying skin side down in the box. Rub the bay leaf in your hands to release its oils, then place on the flesh side of the meat.
- Cover the box with a sheet of paper or a towel and leave in the fridge for 4 days.
- Using kitchen paper, brush off as much of the salt cure from the pork as you can. Wrap the pork in a muslin cloth and hang in the fridge (or a cool pest free place) for a further 2 days.
- You now have pancetta. Thinly slice and cook before serving.
Inspired by: ‘Filipino sizzling pork sisig made easy‘ from South China Morning Post
- 500g pork belly
- 1 pig ear (about 250g)
- 1 large brown onion
- 4 garlic cloves
- 200g chicken livers
- 3 red chillies
- 20ml fish sauce
- 30ml white vinegar
- 2 limes
- 1 red onion
- salt & pepper
- mayonnaise (optional)
- 2 raw egg yolks (optional)
- Use a blow torch to remove any remaining hairs on the ear. Wash thoroughly to get rid of any wax.
- Add ear and belly to a large pot of boiling water and let simmer for 5 minutes.
- Remove meat from the water. Scrub the ears again. Discard the water.
- Refill the large pot with boiling water and add a couple of pinches of salt. Add the belly and ears again and let simmer.
- After about 30 minutes (or when the meat is tender) remove the belly. Leave in the ears for a further hour.
- Roughly chop the brown onion and the chicken livers. Mince two of the chillies and slice the third in to thin strips.
- Drain the belly and ears and allow to cool. Slice in to bitesize pieces.
- Add a tablespoon of oil to a wok or frying pan on a medium heat. Add the chopped ears and belly and cook for about 30 to 45 minutes until crispy and caramelised. Periodically drain the fat.
- Remove the pork from the pan. You should have enough fat still left in there to cook the veggies. Add the chopped brown onion and garlic to the pan and cook until translucent.
- Add the cooked pork back in to the pan, then add the chicken livers, fish sauce, chillies, vinegar and the juice of 1 lime. Continuously stir until chicken livers are cooked. Season to taste.
- Serve on a sizzling platter. Drizzle over the remaining lime, mayonnaise and two raw egg yolks. Mix with chopsticks as you eat.