Spicy Pork Belly With Green Olives And Lemon Recipes

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.

SPICY KOREAN PORK BELLY

Steps:

• Take the cubes of pork belly and place in a pot. Cover completely with cold water.
• Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
• Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
• While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
• Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
• After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into 1/4 inch slices. If there is pink remaining that is OK! We will be cooking again.
• Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
• Add the sauce and stir to combine with meat. Cook 2 more minutes.
• Remove from heat and add green onions.
• Serve with rice and kimchi.

PORK CHOPS WITH GREEN OLIVES AND LEMON

Steps:

• Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
• To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

BALSAMIC PORK WITH OLIVES

Steps:

• Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
• Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

SPICY PORK BELLY WITH GREEN OLIVES AND LEMON

Steps:

• Preheat the oven to 250 degrees. Using a spice grinder, grind the peppercorn, chili, fennel and coriander together. Season the pork with salt and rub with the ground spice mixture. Set a stew pot over medium heat. Add the vegetable oil, and when hot add the pork, skin-side down. Cook until well browned, taking care not to burn the spices. Turn once and remove the pork to a plate.
• Reduce the heat to medium low, add the garlic, fennel and leek and a pinch of salt, and cook covered, stirring occasionally, until the vegetables are softened.
• Add the wine, 1 cup of water, rosemary and a pinch of salt. Return the pork and juices to the pan. Bring to a boil. Cover and cook in the oven until the pork is meltingly tender, about 4 to 5 hours.
• Transfer the pork and one-quarter of the vegetables to a plate. Discard the rosemary stems. Purée the remaining vegetables and cooking liquid in a blender with the lemon juice, vinegar and olive oil, and season to taste with salt. Thin with water if necessary. Return the pork and reserved vegetables to the cooking pot and stir in the sauce and olives. Heat to serving temperature, basting the pork with the sauce. If you choose, serve over rice.