Playing with Pork Belly

In the past I had played around with pork belly. Specifically testing different times and temperatures. Well I had another chunk of belly in the freezer so I decided to cook up a little something for the fella’s at work.

Well since I had already determined that my preference for belly was cooking it at 160 f for 16 hours, it was just a matter of what to do with it. Deciding that I wanted to put a little bit of an Asian spin on my flavors here is what I did.

I tossed the pork belly in a bag with some soy sauce, mirin, rice vinegar, sesame oil, real wasabi powder and a little nori furakake. The reason for adding the furakake was because I was hoping to get a big umami punch from it. Having sealed this up in the bag I dropped it in the water and let it go.

Finished Up side of Pork Belly

Finished Pork Belly

Once it hit the 16 hour mark I pulled it from the water and took it with me to work. To finish this off I tossed the pork on a rack in the oven for about 20 minutes to heat it back up. While this was heating I tossed the remainder of the sauce in a pan and started it reducing.

Finished Plate of Belly

Finished Plate of Pork Belly

Once the pork was warmed up it got tossed into a nice warm pan skin side down crisp up the skin a little. My original thought was to turn this into an awesome banh mi. Instead it just got sliced up and then coated in the sauce. About two minutes later it was completely devoured.

My only regret was that it wasn’t a bigger piece of pork belly! After doing this particular play on it I realized all of the different options. I can’t wait until I get the chunk of belly.

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