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pork belly skin baking soda water coconut vinegar garlic cilantro Lemon Grass salt shallot garlic black pepper cilantro root coconut vinegar shallot garlic thai chiles black peppercorns salt sugar
Viewed: 51 - Published at: 2 years agoIngredients
- 1 pork belly skin-on
- 1/4 cup baking soda or more as needed
- 1/4 cup water or more as needed
- coconut vinegar as needed
- garlic Crispy, as needed
- cilantro leaves as needed
- 7 1/8 cups lemon grass finely diced
- 5/8 cup salt
- 4 1/8 cups shallot peeled and diced
- 4 7/8 cups garlic peeled and diced
- 4 1/8 tablespoons black pepper ground
- 3 1/8 cups cilantro root minced*
- 5 9/16 cups coconut vinegar
- 3/4 cup shallot
- 5 7/8 tablespoons garlic
- 1 1/16 tablespoons thai chiles red, stem removed
- 1 1/8 tablespoons black peppercorns
- 2 7/16 tablespoons salt
- 5/8 cup sugar
Method
- 1. Using a jacquarding tool or a sharp carving fork, pierce the skin of the pork belly all over, fully piercing the entire surface of the skin. Make a slurry out of baking soda and water and rub all over the skin side of the belly. Wrap the belly and place in a fridge overnight. The following day, remove the belly and thoroughly rinse off the baking soda paste. Pat dry and pour coconut vinegar over the belly - if it bubbles, rinse belly again to remove excess baking soda. Place the belly on a rack-lined sheet tray and refrigerate for one hour to dry
- 2. For the BellyChon Paste: Using a mortar and pestle, pound lemongrass and salt until the lemongrass is well broken down. Add the ingredients one by one and continue to pound until it forms a paste
- 3. Flip the belly over so it's skin-side down and rub with the BellyChon Paste. Roll the pork belly tightly, skin-side out, and truss
- 4. Cooking Method: Place belly on a rack and into a CVap, set to 170°F, browning 4, and cook for about 5 hours or until tender. Remove pork from the pan and let cool completely
- 5. For the BellyChon Dipping Sauce: Blend all ingredients in a blender until fully incorporated
- 6. Heat a deep fryer to 350°F. Deep-fry the entire cooled-and-dried belly for 20 minutes until the skin is puffed and crisp. Let rest for 15 minutes and cut off the strings
- 7. Slice the fried belly into 1" slices and serve with Filipino-style garlic fried rice and BellyChon Dipping Sauce
- 8. Garnish with crispy garlic and cilantro leaves
