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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crispy Pork Belly

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Pork Belly seems to be one of the most sought-after cuts of meat. The Iron Chef show is who really brought this cut to the forefront. In restaurants today, it’s become one of the hottest items to order. I mean, once you’ve ordered the Pork Belly, you’ll most likely always order it no matter the style it’s being served. It’s that delicious!  I sometimes think we may be a little slow when it comes to trying new things. Many Asian cuisines, have for many years, implemented Pork Belly into a variety of their dishes.

I have a great and easy way to prepare Crispy Pork Belly at home so it will come out tender, golden, with a crispy top. This recipe doesn’t require scoring the skin in any way. This will allow you to slice it later and it will retain its integrity. I think it’s worth mentioning, that Shaoxing rice wine is available in most Asian markets today. If you adore Asain cuisine and want to make delicious Asian dishes at home, Shaoxing rice wine should be a pantry staple.

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Yields: 10 large pieces
Prep Time: 2 minutes
Inactive Prep Time: 4 hours to overnight
Cook Time:  roughly 1 hour 10 minutes
Equipment: Roasting pan with rack

Ingredients:
2-pound pork belly
1 cup of Kosher salt

Marinade:
1/4 cup of low sodium soy sauce
1/3 cup of Shaoxing rice wine
2 tablespoons of brown sugar
2 tablespoons of pure maple syrup
1/4 cup of orange juice
2 cloves of minced garlic

Directions:
Using a paper towel, pat the skin of the Pork Belly completely dry. Whisk together all the marinade ingredients in a bowl and then pour them into a rectangle style baking dish that’s just big enough to hold the pork belly.

Carefully place the Pork Belly into the baking dish making sure only the meat touches the marinate. The skin on the top must remain completely dry. If the marinade level is too high, then discard any extra by pouring some of it off. Place the baking dish with the pork belly and marinade into the frig for at least 4 hours to overnight.

Preheat oven to 350 degrees F.. Completely line a roasting pan with foil. Pour an inch of water into the bottom of the pan. Place a wire rack on top to hold the Pork Belly.

Remove the baking dish with the marinated pork belly from the frig. While the pork belly is still in the baking dish, spread 1 cup of Kosher salt evenly over the fat cap of the pork belly as seen in the pictures above.  Next, transfer the Pork Belly onto the wire rack. The Pork Belly will cook above the water and the drippings will fall into the water.

Note: If one part of the Pork Belly is slightly lower or shorter on one side, use an oven-safe item to prop up that side so the pork will cook evenly. Bake for around 40 minutes.

Remove the pan with the Pork Belly and increase the temperature to 470 degrees F. The salt should have formed a crust which you can easily remove. You’ll be able to see the Pork Belly,  in the side by side pictures, with the removed salted fat cap above.

Once the temperature of the oven has reached 470 degrees F., place the Pork Belly back into the oven and bake for another 30 minutes. The skin should be bubbly and crisp. The internal temperature should be 165-degrees F.

Remove from the oven and let cool for about 10 minutes before cutting and serving. Crispy Pork Belly is a great appetizer and one I know you’ll make over and over.

 

 

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Panna Cotta Topped With Raspberry Sauce

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Whenever I serve this Panna Cotta (Italian translation, cooked cream) my friends tend to lose their minds and go CRAZY!   Serving dessert in a glass seems to add a touch of elegance. I love making my Panna Cotta Topped With Raspberry Sauce because you can make it a day in advance and garnish them right before serving.


Cook Time: bring just to a boil
Inactive Prep Time: 4 hours minimum to overnight
Yields: 6 servings

Ingredients:
1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 cups of heavy cream
1 cup of half and half
1/3 cup of sugar
1 vanilla bean pod

Raspberry Topping:
2 pints of fresh raspberries (reserve 6 raspberries for garnish)
1 cup of granulated sugar, divided
1 tablespoon of fresh lemon juice
1 tablespoon of Chambord (raspberry liqueur optional)
1/4 cup of raspberry jam (with seeds optional)
1 heaping tablespoon of corn starch
2 tablespoons of cold water
6 chocolate hazelnut Pirouline rolled wafers for garnish
fresh mint for garnish
white chocolate chips for garnish

Directions:
Start with the raspberry topping. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of the granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium-size saucepan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.

In a small bowl, add the corn starch and water. Whisk the two together until combined and add that to the pan of raspberry mixture. Once the raspberry sauce comes up to a boil, about 5 to 8 minutes, the sauce will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium size bowl. Cover with plastic wrap and refrigerate.

To start the Panna cotta, have a medium-size saucepan,. To the saucepan, add the heavy cream, half and half, granulated sugar, and the seeded vanilla bean and pod.

In another small saucepan. Place the 3 tablespoons of water and sprinkle the gelatin over the water, letting stand for about 1 minute to soften. Heat the gelatin over low heat, using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.

Over medium-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.

Carefully, ladle the cream mixture evenly into the 6 glasses, on a baking tray. Let cool to room temperature, about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After the 4 hours is up, remove the Panna Cotta from the frig. Remove the plastic wrap, and evenly ladle the raspberry sauce carefully over the top of each one of the glasses. Garnish with white chocolate chips, fresh mint, a fresh raspberry, and finally, a hazelnut Pirouline rolled wafer.

Note: Keep Panna Cotta Topped With Raspberry Sauce refrigerated until ready to serve. Garnish right before serving.

 

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