TASTE! Alaska : Pork belly

Pork belly

Posted by chefalaska

Posted: June 7, 2008 - 1:15 am

Here is a step-by-step photo essay showing you how to make one of my summer-time signature dishes, currently on the meny at the Crow's Nest. Follow the pictures.

Kurobuta pork tenderloin and birch syrup glazed pork belly: Served with roast potatoes, wax beans, and a tabasco infused jus-On the summer menu at the Crow's Nest Flesh side of the belly: This cut of meat is usually cured and smoked for panchetta or bacon. This summer at the Crow's Nest we are brining, braising and birch syrup glazing the belly for part of our pork dish. Flesh side of the belly: This cut of meat is usually cured and smoked for panchetta or bacon. This summer at the Crow's Nest we are brining, braising and birch syrup glazing the belly for part of our pork dish.

Hot-cold brine: first add 1/2 c b. sugar, 4 oz tabasco, 4 oz pklng spice, 6 oz L&P sauce and 4 cloves smashed garlic-incorporate into 2 qts water, bring to a boil and pour into separate container of 2 qt ice and 2 qt water. Makes for a quicker brine. Hot-cold brine: first add 1/2 c b. sugar, 4 oz tabasco, 4 oz pklng spice, 6 oz L&P sauce and 4 cloves smashed garlic-incorporate into 2 qts water, bring to a boil and pour into separate container of 2 qt ice and 2 qt water. Makes for a quicker brine. Ready to brine: On the skin side of the belly score the skin so the brine can contact the flesh. Let brine for a minimum of 4 hours - If brining over night, reduce the ingredients by half, so it won't over cure. Ready to brine: On the skin side of the belly score the skin so the brine can contact the flesh. Let brine for a minimum of 4 hours - If brining over night, reduce the ingredients by half, so it won't over cure. Searing the belly: Traditional braising technique is to sear tough cuts of meat, add liquid and cover in the oven. This breaks down the tough cuts of meats like lamb shank and pork shoulder. For a different flavor, try grilling the meat instead of searing. Searing the belly: Traditional braising technique is to sear tough cuts of meat, add liquid and cover in the oven. This breaks down the tough cuts of meats like lamb shank and pork shoulder. For a different flavor, try grilling the meat instead of searing. Cover and Braise: We add the braised meat to a veal stock, orange juice, tabasco sauce and fresh thyme. Cover and braise at 300 for 2 1/2 hours. Pull from the oven and let cool. When it is cool enough to handle, pull out of the liquid, place on pan skin side up- Cover and Braise: We add the braised meat to a veal stock, orange juice, tabasco sauce and fresh thyme. Cover and braise at 300 for 2 1/2 hours. Pull from the oven and let cool. When it is cool enough to handle, pull out of the liquid, place on pan skin side up-

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