Friday, June 4, 2010

Crackling Pork Belly

For the season finale of LOST I needed to make something special to celebrate. I choose pork belly because it seemed like readily available Island fair. I have never had pork belly before and I am definitely going to be making it again. I am one of those people who favor fat over any carb or sugar-- if you are afraid of fat, you may want to save this for a rainy day.

Pork Belly
3 tablespoons Yellow mustard
3 tablespoons Molasses
1 tablespoon Minced garlic
2 dashes of pepper

I've tried slow cooking my pork belly before and have not had good results for some reason. So my method is to bring a large sauce pan to a boil and add pork belly. Lower the heat of the water to a simmer and cover pot. Boil for about 3 hours. Remove pork from water. It should be totally cooked and tender (if not-- throw it back in!).
In a small bowl add mustard, molasses, garlic and pepper. Once the pork has cooled, add the sauce over the pork making sure it is fully covered. Place pork on a baking sheet and place in the broiler. Every three minutes flip over the pork and return to broiler. Continue broiling and flipping until the outside is crunchy, but not burnt. Remove from oven and let cool before eating. You might want to make some extra sauce for putting over the finished pork.

** a few notes on Pork Belly: it is usually cured with salt when you purchase it, boiling it in the water will bring a lot of this flavor out (which is a good thing). You do not want to add any salt otherwise it will be too salty. Also keep in mind that pork belly is very rich, so portions are usually smaller.