ASIAN BACON

Posted: September 17, 2014 in bacon, Carnivore!, Food, frying, pork, Recipes, Uncategorized
Tags: , , , , , ,

Well, that’s what I call it. Sometimes the most interesting creations happen by accident, and this is one of them.

My plan was to make my Chinese Style Honey Ribs (http://wp.me/p1c1Nl-i7) for dinner. But I accidentally took a slab of pork belly out of the freezer instead. I only realized my mistake when I thawed it and started cooking it, so I decided to continue the process with the pork belly instead. The results were pretty damn tasty.

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 Ingredients:
Marinade: ¾ cup light soy sauce
                     6 Tablespoons hoisin sauce
5 lbs pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
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Mix marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place in a large pot. Cover with water and bring to a boil. Boil for 5 minutes. Drain.
Place pork belly on a sheet pan with a rack and coat with marinade. Let sit for 10 minutes.
Pre-heat oven to 350 degrees. Bake pork belly pieces on foil-lined sheet pan for 30 minutes.
While the pork belly is baking, start sauce in a large non-stick pan or pot: combine lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring to a boil, then reduce to a simmer.
When the pork belly pieces have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until meat is tender.
Turn heat on high, uncover pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce heat as sauce thickens to avoid sugars in honey from burning. When the pieces are sticky and gooey, they are ready!
Let a piece of pork belly cool…then slice to desired thickness and fry like regular bacon. Makes an amazing omelet!
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