Saturday, July 16, 2011

Pork & Beans

Classic culinary combination going all the way back to the wild west cowboys.

Pork & Beans


My modern updated whimsical spin


Pork - Pork Belly what else?!  The absolute best part of this glorious animal.  There are so many ways to cook the belly, and I have experimented with a lot of them.  Here's my latest go-to cooking method for the belly.


Beans - Edamame of course right?!  This is the young green soybean in pod generally found in most Asian markets and Whole Foods.  The cooking of fresh edamame is simple...boiling water, salt, boil for 4 minutes, plunge into ice bath to stop cooking process.

This dish has a few integral components that piece together a mosaic of sweet, tart, and spicy.

Coriander - Refers to the seeds that produce cilantro plants.  Coriander seeds pack a lemony citrus punch when crushed.  Toast them quickly on a dry pan to add a rich nuttines.  This is the big flavor on the pork belly.

Shiro (White Miso) & Lime Ponzu - Shiro is a white miso that has slightly less umami flavor.  The taste is sweeter and blends well in the edamame puree.  Lime Ponzu brings the salty, citrus tang.  Both of these ingredients can be found in most Asian stores.

Blended Sriracha Sauce - Sriracha is a spicy sauce made from sun-ripened chilies which are ground into a paste.  In this particular course, I make my own blend of sriracha sauce adding Chinese chili sauce, and a bit of this and that.  Spicy goodness.

My Pork & Beans course will be sent to Nancy from Spicie Foodie.  I just recently found this very professional blog.  I recommend you check out her beautifully photographed blog.  To celebrate her 2 year blogversary she's hosting a recipe contest.  The prize is her cookbook An Epiphany of the Senses.

Oven Roasted Pork Belly:
  • 2 lb pork belly - skinless
  • ground coriander - toasted & freshly ground
  • sea salt
  • black pepper - toasted & freshly ground 
  • white truffle oil
Remove pork belly from fridge.  Dry the pork belly with paper towels to remove any excess moisture.Liberally season both sides of the pork with coriander, sea salt, & black pepper.Place the pork, (skin side up) on a wire rack set over a plate, for 30 minutes.  To allow the meat to come to room temp. (Do not have the pork sitting in the excess juice drip off.)

Preheat oven to 270 F. Place the pork, (skin side up) in an oven proof dish.  Drizzle with white truffle oil.Roast pork in oven for 4 hours.  Meat should be tender but not falling apart. Remove pork to the wire rack.  Rest for 15 minutes.  Slice accordingly.

Belly slicing:  This extra step is if you want more uniform slices.  The belly slices easiest cold.  Takes some time though.  Wrap belly in plastic wrap.  Fridge for 3 hours.  Slice belly cold.  Heat a saute pan over medium heat.  Warm the belly for 1 minute on each side.

Edamame Puree
  • 1 cup edamame - shelled & cooked
  • 1 tbs lime ponzu
  • 11/2 tbs shiro white miso
  • 1 tbs organic honey
  • 1 cup bacon dashi
In a food processor, add the edamame, ponzu, shiro msio, and honey.  Pulse to puree.  Add the bacon dashi 1/2 cup at a time until desired consistency is achieved.  Should have a smooth puree.  Strain through a fine mesh strainer.

Blended Sriracha Sauce
  • 1/2 cup water
  • 1/2 cup cane sugar
  • 1 cup sriracha
  • 1/2 cup Chinese chili sauce
  • 1 tbs lime ponzu
  • 1 tsp lemongrass puree
In a small saucepan, combine the water and sugar, over medium heat.  Once the sugar is dissolved, add the rest of the ingredients.  Turn down the heat to medium-low.  Simmer until reduced by half.  You should have a thick fiery sauce.
 
That's it for now...till we exchange a few words again...Peace!

20 comments:

  1. Look absolutely nice Lazaro! gloria

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  2. Wow, what a take on pork and beans!! Awesome post!

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  3. Already told you that I love the colors on the plate here! Very well done, and I also love your new header!! Great new look for your site :)

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  4. I've got to tell you, Laz, that edamame puree with miso is pure genius... I can see this becoming a dinner staple as I almost always have both on hand. The pork and siracha looks great too... I have one small chunk of pork belly in the freezer that needs to be purposed!

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  5. What a beautiful plate! Terrific change up for the typical pork and beans!

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  6. Only you would call that pork and beans! :)
    I'm an edamame fanatic, have been for years. Lately, I've mostly been making salads with them, but your idea of the puree is very clever. I can think of several ways to serve that.

    Now as for the pork belly. I love it at Michael's Genuine, but have never attempted it at home. I've got family coming in August, perhaps we should try it then.

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  7. OMG this looks positively scrumptious! There are few things I love more than pork belly & I look forward to trying this fabulous recipe - Bravo!

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  8. When I saw the title of your post I immediately said to my husband "I wonder what he is up to" and sure enough you did not let me down. You are so creative...this dish is simplicity at it's best.

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  9. Wow, pork and beans got a serious makeover. The meat looks cooked to perfection and the edamame puree sounds outstanding. Bravo, Lazaro!

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  10. I just googled the difference between pork belly and side pork yesterday! The internet said it was the same meat but from the look, it's kinda different to me.

    I love pork belly! It's fat but that's the best part. Mixing miso and edamame is a clever idea! I need to borrow this one and what? lemongrass with siracha? oh man, quality guaranteed when it comes from Laz's lab.

    PS: love the new header!

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  11. Laz, I went to one of Canberras best restaurants the other day and had me some Pork Belly, I've been craving it lately, actually every few days after reading your blog. :) I'd put money on yours being better. I'll respond to your email today, I'm sorry to keep you waiting.
    Now, this recipe... Looks perfect and oh so tasty, love the presentation. I so wish my man loved a good bit of pork, I'd eat it all the time too.

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  12. Stunning presentation as always! I know that you know I do not eat meat but please do not discount my opinion. I adore the way you not only treat but prepare foods within this category, most especially you glorious renditions with pork belly...masterful! And I find this a wonderful inclusion to the contest!
    Gorgeous all around :)

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  13. P.S. Love your new header :)The ultimate Laz! :)

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  14. pero que fancy ten pones... glorious animal? really! Oh yeah, you're Cuban.. ;) Love the soy mash up! ;) YUM!!! Have you made edamame humus? que damn rico!

    and, liking the new header.

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  15. Laz,

    I love how you've put an Asian spin to this dish with your sauces. The flavours of the miso, edamame, honey, and lime Ponzu sound like the perfect mix of flavours. Such contrasts in tastes, yet a beautiful melody. Oooh, I love the addition of lemongrass in your Sriracha sauce - genius! By the way., great new header, Laz!

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  16. Ok, when I saw the blog title 'pork and beans', my UK ears pricked up and I was half expecting to see sausages and baked beans!

    But wow, wasn't expecting to be greeted with such a beautiful plate of pork belly, yum, haven't had that in ages. Loving your experimentation with the puree and sauce too.

    Hungry Jenny x

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  17. Lazaro I love your modern take on pork and beans. This looks fantastic, love, love all the ingredients used. Okay my mouth has really started watering now! Thanks for participating in the giveaway :)

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  18. I was looking around for the beans and when I read your post, ahhh...there it was. How could I have missed the edamame puree? Brilliant plating and use of spices. Coriander/cilantro is my favorite!

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