Posted by Tim Vidra / Monday, July 1, 2013
Crispy Molasses Pork Belly with Lentil and Egg
Pork belly seems to be popping up on every menu, and if they do it right, who can blame them!? I love this cut of pork with all it's fatty goodness. I will walk you through making pork belly at home so you can enjoy it with your family at the table.
I had actually never cooked this cut of pork at home and in search of inspiration I found a fairly easy method over on The Crepes of Wrath. The first thing you might be asking is, where do I get pork belly? Well it's easy! I order mine from Relay Foods which makes for easy sourcing and pick up! To start we must brine the pork belly.
- 1 pound pork belly, rinsed
- 1/4 cup kosher salt
- 1/4 cup brown sugar
Combine the brown sugar and salt, then rub thoroughly all over the pork. Wrap tightly in 2 sheets of plastic, place in a bag or dish and put in the refrigerator overnight.
24 hours later and ready to cook, preheat your oven to 350 degrees. Rinse the belly free of any of the brine and dry with a paper towel (don't worry, that delicious salt and sugar flavor will still come through in the cooked meat).
Place the pork on a rack over a foil lined cookie sheet (to catch drippings), cover loosely with foil and place in the oven for 50 minutes.
Ingredients for the Sauce:
- 2T dark molasses
- 2T mirin
- 2t chili garlic sauce
- 2t sesame oil
Mix together sauce ingredients in saucepan and heat over medium heat until thick.
Remove the pork from the oven and uncover from foil. Raise the temperature of your oven to 450 degrees. Brush the pork on the top side with sauce and return it to the 450 degree oven for 10 minutes. Remove, flip the pork baste, and return again for another 10 minutes.
One last time remove and flip (take note that I like the last flip to have the fatty part of the belly up), baste and return this time for 15 minutes.
Remove and allow the belly to cool slightly. Serve with lentils and a fried egg for a full meal. This will be some of the best bacon and eggs you have ever had!
E.A.T. local E.A.T. well