Midwest Bipbimbop With Pork Belly Recipes

HOUSE SMOKED PORK BELLY

Steps:

• Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
• Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
• Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.

BRAISED PORK BELLY

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
• Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
• Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
• Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
• Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.

PORK BIBIMBAP

Steps:

• Create gochujang paste: Mix gochujang with sugar, grated garlic cloves, grated ginger, apple cider vinegar. chingiang vinegar, and sesame oil.
• Trim fat from pork. Cut pork into 1/2" chunks. Mix thoroughly in a small amount of the gochujang paste, using just enough to coat, and marinade in refrigerator for at least 4 hours.
• Add 1 tablespoon of olive oil to medium-hot wok. Cook pork on both sides, then set aside and cover.
• NOTE: the vegetables will be cooked separately, and should also be stored that way. Make sure to cook them in the same wok where the pork was cooked to integrate the flavors.
• Steam Brussels sprouts and snap peas - keeping them separated - for about 10 minutes, then set aside.
• Cut Brussels sprouts into chunks Toss in a small amount of gochujang paste, then cook in the wok for a few minutes, tossing to cook all sides. These should have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
• Toss bean sprouts in a small amount of gochujang paste, then cook in the wok for a few minutes, stirring frequently. These should also have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
• Toss carrots in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
• Toss snap peas in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
• Boil some rice, per your preference, and add enough to cover the bottom of a serving bowl. If you have a dolsot (Korean stone cooking bowl), warm the bowl according to manufacturer instructions.
• Assemble the meat and vegetables in separate wedges around the bowl (look at image for a guide on how this should look).
• Add some oil to the pan and cook 1 egg for each serving. Cook egg sunny-side up until the egg white just turns a solid white. Other eggs can be saved until they're ready for serving.
• Top bowl with fried egg and serve immediately.