mk05 Posted November 20, 2013 Share Posted November 20, 2013 This is a Blueberry Tea Smoked Pork Belly...get that antioxidant. I'm not a huge pork belly fan with all the fat content, so I tried to render as much as possible. You can do this in your oven. I just did it in my smoker so I could have an excuse to light up a cigar...or three. Ingredients: - good slab, I think mine was ~3lbs - 2 bags worth of blueberry tea - 2 tbsp brown sugar - half a stalk of lemongrass, fine-diced - 1 tsp ginger powder - 1 tsp cinnamon powder - 1 tsp flour - several peels of mandarin oranges - salt to season pork belly Procedure: - Season pork with salt, not too much. This exercise is to experience lush fruit flavors in pork. - In a bowl, combine the tea leaf, sugar, lemongrass, ginger, cinnamon, flour, and orange peels. Make sure the mix is even. - Score the skin of the pork so you can get the pork crisp later. - Measure out aluminum foil that is big enough to wrap the pork belly. - Rub the skin side of the pork belly with the mix. Get it into the scored parts as well. - Pour rest of mix on to the aluminum foil, and lay the pork belly on it, skin-side down. - wrap it up, and smoke it for 4 hrs at 250 - unwrap, let the pork skin/fat re-congeal, for the skin-crispening and smoking process. Heat a non-stick pan, or get the grill/smoker hot. - High heat, skin-side down, cover lid. Get good color on that skin and watch that smoke fill inside the pan. It's fairly quick, check the skin to keep from burning. - garnish as liked, little more salt/pepper to taste. Outcome: This will smell/taste intensely of blueberry, lemon-y yet orange-y sweet pork. 1 Link to comment Share on other sites More sharing options...
Larsy Posted November 20, 2013 Share Posted November 20, 2013 My god does that look good! Link to comment Share on other sites More sharing options...
Ken Gargett Posted November 20, 2013 Share Posted November 20, 2013 i'd eat it! Link to comment Share on other sites More sharing options...
Jeremy Festa Posted November 20, 2013 Share Posted November 20, 2013 Want Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Optic101 Posted November 20, 2013 Share Posted November 20, 2013 It sounds delicious reading your post, then the picture ...... Looks sooo good. And your presentation, wow that's great. Well done. Link to comment Share on other sites More sharing options...
Natedog Posted November 20, 2013 Share Posted November 20, 2013 Very nice! The combo of FLAVORS sound delicious. The photo looks great! Nice job!!!! Link to comment Share on other sites More sharing options...
Surucipe Posted November 20, 2013 Share Posted November 20, 2013 That looks absolutely delicious! I'd want to give that a try myself. Unfortunately the grilling season here is over for at least another 4-5 months. Ah well, something to look fwd to then. Link to comment Share on other sites More sharing options...
Colt45 Posted November 20, 2013 Share Posted November 20, 2013 Nice! Link to comment Share on other sites More sharing options...
Ginseng Posted November 20, 2013 Share Posted November 20, 2013 Reads and look great! Wilkey Link to comment Share on other sites More sharing options...
REASON Posted November 20, 2013 Share Posted November 20, 2013 Thanks for sharing, Wish it wasn't -27 here. I would try it this weekend. Link to comment Share on other sites More sharing options...
ckearns Posted November 20, 2013 Share Posted November 20, 2013 That looks spectacular! Link to comment Share on other sites More sharing options...
ckearns Posted November 20, 2013 Share Posted November 20, 2013 For those who are drooling like I am, but the cooler weather is a deterrent for making mk's recipe, I've used the following Ramsay recipe with scrumptious results: Video: Text: http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/roast-loin-of-pork-pressed-belly-of-pork-caramelised-apple-wedges-with-broccoli-and-mustard-mash-recipe Its dead easy to make and tastes unbelievably good. I hope you enjoy. Link to comment Share on other sites More sharing options...
potpest Posted November 20, 2013 Share Posted November 20, 2013 Pork belly is amazing stuff Link to comment Share on other sites More sharing options...
rcarlson Posted November 21, 2013 Share Posted November 21, 2013 OMG!!! I just reflexively took a bite out of my own arm. Darn that looks good! Link to comment Share on other sites More sharing options...
mk05 Posted November 21, 2013 Author Share Posted November 21, 2013 Thanks for sharing, Wish it wasn't -27 here. I would try it this weekend. You can do this in your oven and then onto your stove top! As with American-style smoking, Asian-smoking is usually the last 1/5th of cooking time. In my opinion, you don't want to smoke meats the entire time, bc the meat will become overpowered by the smoke and end up too astringent and bitter. Cooking is about balance! For those who are drooling like I am, but the cooler weather is a deterrent for making mk's recipe, I've used the following Ramsay recipe with scrumptious results... Gordon is my hero. Big flavors in balance. Link to comment Share on other sites More sharing options...
REASON Posted November 21, 2013 Share Posted November 21, 2013 I will give it a go this weekend I think! Link to comment Share on other sites More sharing options...
ckearns Posted November 21, 2013 Share Posted November 21, 2013 Gordon is my hero. Big flavors in balance. I agree. He's a great cook with very good technique. Unfortunately his skills are overshadowed by his tv persona. Link to comment Share on other sites More sharing options...
mk05 Posted November 21, 2013 Author Share Posted November 21, 2013 I agree. He's a great cook with very good technique. Unfortunately his skills are overshadowed by his tv persona. Couldn't have said it better myself. As if anyone can get 3 Michelin Stars just because he has TV shows? Give me a break. Link to comment Share on other sites More sharing options...
LGC Posted November 21, 2013 Share Posted November 21, 2013 The last time I cooked pork belly, I braised it in a soy sauce based mixture first. Then I chilled it, cut it into thick strips, and flash fried it to crisp up the skin. I need to do this again. Ramsey is one of my favorite chefs on TV, along with Jamie Oliver. Link to comment Share on other sites More sharing options...
worlok Posted May 1, 2014 Share Posted May 1, 2014 pork belly is the butter of meats - a buffet place near where I used to work in NYC did it with a side green chili sauce.... I actually lost weight eating that when doing low carb Link to comment Share on other sites More sharing options...
Trimming Posted May 19, 2014 Share Posted May 19, 2014 Sounds amazing ! Link to comment Share on other sites More sharing options...
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