Sunday, April 7, 2013

Pork Belly Sandwiches ...... It tastes like bacon ... really!

OK .... I will admit this one is a little out there even for me. When we were in Phili last weekend, we stopped at Whole Foods on the way home. When I saw pork belly at the butcher counter, I had a flashback to one of the last ACPOC meetings I attended. My cohorts went off skiing and I went off eating.
Cooking pork belly is not a quick process which is why I broke it up into a couple of days. First roasting and then frying another day.
The original recipe called for making Asian steamed buns. Warren and I have tried them in restaurants and are not a big fan so I picked up small Portuguese roll at the store.
This recipes was adapted from

Pork Belly Sandwiches with Chili Sauce and Kimchi
Servings: Makes 6 mini sandwiches 

1 lb. slab pork belly 
Cooking Spray
1 1/2 cloves garlic, finely minced
11/2 tsp finely chopped fresh ginger
1/2 fresh chili pepper, minced

1/2 green onion, chopped
2 Tbsp packed brown sugar
1 Tbsp rice vinegar
1 1/2 Tbsp Asian fish sauce
1 1/2 tsp soy sauce
1/4 cup water

Small Portuguese rolls

For the chili sauce
1/2 green onion, minced
1/2 fresh chili, sliced very thinly
1/2 tsp rice vinegar

1 Tbsp olive oil
1 1/2 Tbsp hoisin sauce

King's Kimchi... available in the produce section

Wrap the pork belly in 2 layers layers of foil. Place on baking sheet and roast in a preheated 275F oven for 2 hours. Remove from oven and let cool before refrigerating. I completed this part 2 days ahead but one the belly is completely chilled you can proceed.... approximately 2 hours.
Prepare the saute sauce.
In a small bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

Prepare the chili sauce for topping. Combine all ingredients and set aside.
Coat a large saute pan and place over high heat. When hot, add pork belly slices to the pan but do not overlap. Cook in batches if needed. Fry each side until browned. Remove to paper towel lined plate. Repeat with remaining pieces.
Turn the heat to medium-low. Add in the garlic, ginger, chiles  and green onion. Saute for 30 seconds until fragrant. Pour in the saute sauce into the pan.Return the pork belly slices back into the pan and let simmer for 10 minutes or until heated through.

Serve pork belly on a bun top with the chili sauce and kimchi.

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