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!