alsmez
Tue, Jul-28-09, 15:48
I adapted this recipe from a recipe I found online in the NY Times - it's amazing but RICH! It takes a while to make but most of that is inactive time. Could probably be done in a slow cooker as well - may try that next time.
1 4lb piece of pork belly with the skin on (I made it the first time with smaller pieces and it worked, but one whole large piece is ideal)
1/4 c. oil
1/4 c. cider vinegar
1/4 c. lemon juice
10 cloves garlic
2 T. each fresh rosemary and thyme (can sub whatever herbs you like)
2 T. sliced serrano peppers (can use jalapeno or whatever, even chili flakes)
2 T. salt
1 T. pepper
Place pork in resealable plastic bag. Add all marinade ingredients to blender and process until almost smooth. Add a cup of water and pour over pork. Marinate overnight.
Preheat oven to 275. Place pork, marinade, 2 T. butter and water to cover in a 9x13 baking dish. Cover tightly with foil and bake undisturbed for 5.5 hours. Remove from oven and allow to rest, undisturbed, an additional 2 hours.
In the meantime, put 1/3 c. bourbon and 3 T. cider vinegar in a saucepan and reduce over medium heat until the alcohol cooks off. Sweeten with a few drops of sweetzfree or other AS. Add some sliced hot peppers or chili flakes if desired.
Season pork heavily with salt. Heat a grill (stovetop or outdoors) to medium heat and grill pork, skin side down, for about 15 mins or until skin is super crispy. Flip and grill skin side up until the other side crisps up too (about 5-10 mins). Pour bourbon mixture over pork and serve.
MMMMMMM tasty! The original recipe called for the bourbon mixture (with sugar) to be used as a glaze and then the pork to be dressed with a lemon/olive oil vinaigrette, but I found the pork had plenty of tangy flavor from the marinade. It was also good leftover - I recrisped it in a frying pan and it was totally delicious.
1 4lb piece of pork belly with the skin on (I made it the first time with smaller pieces and it worked, but one whole large piece is ideal)
1/4 c. oil
1/4 c. cider vinegar
1/4 c. lemon juice
10 cloves garlic
2 T. each fresh rosemary and thyme (can sub whatever herbs you like)
2 T. sliced serrano peppers (can use jalapeno or whatever, even chili flakes)
2 T. salt
1 T. pepper
Place pork in resealable plastic bag. Add all marinade ingredients to blender and process until almost smooth. Add a cup of water and pour over pork. Marinate overnight.
Preheat oven to 275. Place pork, marinade, 2 T. butter and water to cover in a 9x13 baking dish. Cover tightly with foil and bake undisturbed for 5.5 hours. Remove from oven and allow to rest, undisturbed, an additional 2 hours.
In the meantime, put 1/3 c. bourbon and 3 T. cider vinegar in a saucepan and reduce over medium heat until the alcohol cooks off. Sweeten with a few drops of sweetzfree or other AS. Add some sliced hot peppers or chili flakes if desired.
Season pork heavily with salt. Heat a grill (stovetop or outdoors) to medium heat and grill pork, skin side down, for about 15 mins or until skin is super crispy. Flip and grill skin side up until the other side crisps up too (about 5-10 mins). Pour bourbon mixture over pork and serve.
MMMMMMM tasty! The original recipe called for the bourbon mixture (with sugar) to be used as a glaze and then the pork to be dressed with a lemon/olive oil vinaigrette, but I found the pork had plenty of tangy flavor from the marinade. It was also good leftover - I recrisped it in a frying pan and it was totally delicious.