Pork three way

0 Pork three way

Feb 16

Two words people “FLAVOR EXPLOSION!” I was sitting around thinking if I could have anything I wanted right now what would it be and I started working on this baby. Its braised pork belly with pork tenderloin stuffed with pork sausage and I wanted to eat FIFTY of these. Here is the rundown it’s definitely worth the time this one takes.

On 16/02/2011 (Wednesday) at 9:42 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/2dgqtwqt

Save to RecipeBox

Details

Prep Time:
25 min
Cook Time:
360 min
Ready Time:
6 hour, 25 min

Servings

4 servings

Ingredients

2 pound slab of Pork belly
4 pieces of thinly sliced Pork tenderloin
Pork sausage

Braising liquid:

2 cups Chicken stock
Star anise
¼ cup honey
One orange or 10 cumquats
One chopped garlic clove
Cinnamon stick

Garnish:

Pickle ginger
Fresh Cilantro

Directions

Preheat oven to 375 degrees. Now in a shallow baking pan combine the chicken stock, star anise, orange, honey, garlic and put the rack on top. Place the pork belly skin side up and salt it liberally. Start cooking for about an hour adding water to the pan if it started to get to low. You will see the skin start to crisp up this is called the chicharones which is amazing to eat on its own.

Now put aside the pork belly and in a pot pour that braising liquid through a sieve leaving the orange pieces and any other large impurities behind and place the pork in this liquid and cover and slow cook about 275 degrees for 6 hours . After this time and the pork seems very tender take it out and let it rest.

Turn the heat up on the liquid and start reducing it and add thinly sliced pork salami to it and let it braise while the liquid starts to thicken slightly.

Now take the thinly sliced pork tenderloin and lay it down on a piece of foil. Take out the salami out of the liquid and lay a few pieces on the tenderloin and now roll it up.

Now take a blow torch and start to sear that tenderloin. There will be enough liquid from the salami to give it some good fat and moisture.

Plate it as I’ve shown and dress the two pieces of pork with the reduced braising liquid.
I added some pickled ginger to the pork belly to cut some of the richness and scattered some fresh cilantro leaves which also adds some amazing freshness to the dish.
Take your first bit and you will want to get some machine that will spit these out like a vending machine they are so F ing GOOD!

Enjoy I know I did!

Benny!

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.