ASIAN BACON

Posted: December 30, 2016 in bacon, Carnivore!, Food, frying, pork, Recipes, Uncategorized
Tags: , , , , , ,

December 30 is National Bacon Day!

Sometimes the happiest of cooking accidents happen with bacon. My original plan was to make Chinese-style honey ribs for dinner. But instead of pulling a nice rack of ribs out of the freezer, I accidentally took out a slab of pork belly. 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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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 the marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place them in a large pot. Cover therm with water and bring to a boil. Boil for 5 minutes. Drain.
Place the pork belly pieces on a sheet pan lined with non-stick aluminum foil. Coat them with marinade. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the pork belly pieces on the sheet pan for 30 minutes.
While the pork belly is baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it 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 the heat as the sauce thickens to avoid the sugars in the 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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