Caramel Lacquered Pork Belly With Quick Pickled Honeydew Recipes

CARAMEL-LACQUERED PORK BELLY WITH QUICK-PICKLED HONEYDEW

Steps:

• 1.In a small bowl, combine the salt with 1 tablespoon of the sugar. Sprinkle the salt-sugar all over the pork belly. Wrap the pork in plastic, transfer to a plate and refrigerate overnight. 2.Preheat the oven to 375°. Rinse the pork and pat dry. Set the pork in a small baking dish, fat side up, and add 1/2 cup of water. Bake for 45 minutes. Reduce the oven temperature to 325° and bake for about 45 minutes longer, until the meat is very tender. Let the pork cool, then cover and refrigerate until chilled, at least 2 hours. 3.In a saucepan, cook 1/4 cup of the sugar over moderately high heat until it starts to melt, 2 minutes. Swirl the pan and cook over moderate heat until it is completely melted, 5 minutes. Using a wet pastry brush, occasionally wash down the side of the pan to release any sugar crystals. Add the remaining 1/4 cup of sugar and cook, swirling, until a richly brown caramel forms, 5 minutes. Turn off the heat and pour in 1/3 cup of water. Turn the heat to high and cook, stirring, until the caramel is smooth. Remove the pan from the heat and stir in the fish sauce, tamarind, chile and lime juice. 4.In a large bowl, combine the lime juice with the fish sauce, sugar, chile and 2 tablespoons of water; stir to dissolve the sugar. Add the honeydew and toss to coat. Refrigerate for 1 hour, stirring a few times. 5.Preheat the oven to 400°. Cut the cold pork belly into 1 1/2-inch cubes. In a medium cast-iron skillet, heat the caramel over moderate heat. Add the pork and turn to coat with caramel. When the sauce starts to bubble, transfer the skillet to the oven and bake for 20 minutes, turning the pork 3 or 4 times until the cubes are evenly crisp. 6.Using a slotted spoon, transfer the pork belly to plates. Spoon the caramel over the pork. Add the basil to the honeydew salad and spoon it next to the pork. Sprinkle with the cashews and serve

CHEF JOHN'S CARAMEL PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
• Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
• Remove pork from foil and discard green onions. Cut pork into 8 pieces.
• Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
• Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
• Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
• Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.