What about pork meat except that it is a delight? Not much on earth can match such a texture combined with such a flavor. Try this recipe for your family and holiday meals.
Step 1: find a nice pork belly
If possible from the original farm. Choose it thick with a nice mix of meat and fat. The piece of meat must weight about 1 3/4 lbs (800 g.)
Step 2: prepare the marinade
You will need:
- 3 1/4 tablespoons (5 cl) soy sauce
- 3 1/4 tablespoons (5 cl) white wine
- 3 tablespoon honey
- The juice of a 2 inches (5 cm) fresh ginger piece, grated and then pressed onto a fine sieve
- 1 teaspoon of ground green cardamom
- The juice of two garlic cloves, grated and then pressed onto a fine sieve
- 1 tablespoon balsamic vinegar (reduced, so that it gets a syrup texture )
With a sharp knife, make deep cuts above and below the chest to facilitate the penetration of the marinade.
Heat all marinade ingredients in a pan and assemble all at 160° F (70° c). Mix well and let cool.
While covering the pork with the marinade, don’t leave any “naked “area.
Cover with plastic and marinate at least 12 hours in the fridge.
Step 3: the first cooking
The next day, skip the part under water to remove the marinade. Dry thoroughly. Then fry in a little duck fat in a pan until obtaining a golden brown color. Add 50cl of chicken stock (or veal), three cloves of garlic, 5 cm fresh ginger cut into thin slices and 1 chopped lemongrass. Increase the temperature, cover, then put it in the oven at 320°F (160°c) for 3 hours. Every 30 minutes, remove the watering stock from the pan.
Step 4: lacquering
Get the broth. Add a tablespoon of soy sauce, two tablespoon of honey, 1 teaspoon of roasted sesame seeds oil, and a beautiful tablespoon of peanut butter. Reduce over low heat until obtaining a syrupy texture. Then top the pork belly with it. And then cook for 10 minutes at 390° F (200° C).
The piece is then handled with care as it is melting, so it breaks like glass. For the cut, you can use a ceramic knife.
To accompany it, you can try potatoes and fried Brussels sprouts (previously steamed for 12mn).
It is not necessarily easy to find a wine that should be as silky as meat and support the spices. That way, I would say a Coteaux du Languedoc or a Vignes Oubliées (Granier / Jullien) from the same vintage.