2 pounds pork
belly (if you can get a belly with bones attached buy it because the
bone marrow adds a wonderful flavor to this dish which must cook for 4
hours) cut into 4 to 6 pieces
1 large leek, cut into 6 or 8 pieces
6-8 cloves of garlic mashed
2-inch piece of ginger sliced in 1/8 inch slices
3/4 cup soy sauce
1/2 cup apple cider or balsamic vinegar
Water – depending on how big your pot is you will need 1 to 3 cups or enough liquid to cover the pork by at least 2 inches.
1/4 cup brown sugar or 2 heaping tablespoons of rock sugar (usually sold at an Asian or Chinese market)
1/4 cup sake or dry sherry or if you have it Chinese cooking wine better known as Shaoxing wine
2 star anise (usually sold at an Asian or Chinese market)
1 teaspoon szechuan peppercorn or dried hot chili peppers (optional)
3 tablespoons canola or peanut oil
Slider Fixings
Hoisin sauce or your fave hot sauce or BBQ sauce (optional)
Hamburger rolls or for you fancy dudes and dudettes brioche and if you
really want to blow the sides out of this dish make it on a Friday or
Saturday night so you can get a get a fresh loaf of challah.
DIRECTIONS
1.
Heat large sturdy pot (big enough to comfortably hold the pork) to
medium heat then after 30 seconds add oil. When oil begins to smoke add
the pork and brown well, turning it with a large spoon or spatula. If
you want before this next step you can pour off most of the oil that
has accumulated. Just be careful not to burn yourself like I sometimes
do when I perform this step.
2. Lower the heat and add the leeks, garlic, ginger and hot pepper and toss well with pork for about 1 minute.
3.
Add all remaining ingredients and mix in thoroughly. No matter what any
other chef or recipe tells you there is really no science to the order
in which you mix these ingredients – just dump it all in and mix
thoroughly.
4.
Cover and cook for 4 hours (you can maybe remove it at 3 1/2 hours, but
be patient and let the heat do its magic – you can also leave it in for
5 hours but just check the water levels.)
5. With a slotted spoon remove the pork and set aside.
6. Turn heat to medium high and uncover and cook down until there is about 2 cups of liquid left. Remove and strain liquid.
7. Slice pork (it will fall apart as you do this so use a sharp knife) into 1/2 inch slices.
8.
Pour strained liquid back in pot, turn heat to medium and add pork.
Cook until about 1/2 the liquid is absorbed back into the meat.
SERVING
Steam
or throw the rolls in the microwave for 20 seconds (you can also skip
this step but the whole eating experience is heightened by this step)
then take a few slivers of pork put on one half of the roll, then put
on a dab of hoisin sauce (or your favorite hot sauce) then the shredded
veggie and then a drizzle of the left over sauce in the pot.
Serves 4 to 6
Paul
Mones ©2009
1 cup very very thinly sliced fresh cabbage or celery or fennel or
carrots (use a mandolin if you have one) – anything really crisp to act
as a foil to the pork. If you want to add an extra touch: after the
veggie is sliced put it in a bowl and toss with a pinch of salt, cider
0r balsamic vinegar and lemon or lime juice and let sit for at least
1/2 hour.