Pork Belly Nigiri Recipes

STICKY CHINESE PORK BELLY

Steps:

• Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
• Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
• Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks.
• In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
• Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
• Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
• Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
• Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

PORK BELLY SISIG

Steps:

• Add the pork belly, star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger, lemongrass, peppercorns and 2 tablespoons salt to a large pot. Cover with about 3 quarts of water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the pork is tender, about 1 hour. Let cool in the liquid to room temperature. This allows the pork to stay moist and absorb more flavor. Transfer the pork to a cutting board and pat dry.
• Set a grill for indirect cooking and heat to medium-high, about 400 degrees F. Place the pork skin-side down over the indirect heat portion of the grill. Close the lid and cook, until some of the fat is rendered and the skin is starting to crisp, about 20 minutes (see Cook's Note).
• Move the pork to the direct heat portion of the grill. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-ups occur, 15 to 20 minutes.
• Skewer the chicken livers if using. Lightly brush with vegetable oil and season with salt and pepper.
• Remove the pork from the grill and let cool. Place the livers on the direct heat portion of the grill and cook, turning every 2 to 3 minutes. Cook until firm and well done, about 12 minutes.
• Cut the pork into 1/4-inch cubes and set aside. Finely chop the chicken livers and set aside.
• Combine the calamansi juice, liquid aminos and soy sauce in a small bowl and set aside.
• Preheat a large cast-iron skillet over medium-high heat. Add the butter and pork and cook, continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 10 minutes. Be careful of any fat that splatters from the pan. Discard all but about 3 tablespoons from the skillet. Add the chopped livers, onions and minced garlic and cook, stirring occasionally, until the onions are slightly crispy, 3 to 4 minutes. Stir in the calamansi mixture and cook until slightly reduced, about 2 minutes. Turn off the heat and stir in the Thai chiles and scallions. Serve over jasmine rice.

CHAR SIU PORK BELLY RICE BOWL

Steps:

• For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F.
• Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use.
• For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.)
• For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.)
• For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.)
• For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve.
• Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze.
• Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish.