Got a huge chunk of pork belly at Costco a couple of weeks ago. It was too fatty to use in a sugo and I'd never cooked with it before. I didn't know what to do.
It came as a big flat hunk of meat. I'd chopped a strip of it off into fish-like chunks (or that's what I thought, maybe 2" x 2") and had frozen it. Pulled it out of the freezer and let it defrost and set about making a marinade.
I used about
1/4 cup or so soy sauce
1/4 cup or so mirin
1/4 cup or so of oyster sauce (finished the bottle)
1/4 cup or so of an Indonesian catsup that's been around for a while. Label wore off. We bought it when we were there a few years ago.
lots of chopped garlic
olive oil
more garlic powder
some powdered ginger, too
I whisked all of the ingredients into a bowl and then poured it over the pork chunks that were still in a gallon-sized zip loc. Initially it seemed too salty, but in the end it worked out, taste-wise. Seal the bag, don't push the air out, and then toss everything around and get it well-coated. Then you can reopen the bag and try to get all of the air out. Seal again. The water displacement method can help with this if your bag is floating. I'll sometimes just use a big stainless steel spoon I have to hold things down if it's a more informal meal for Sweetie and I.
Set your immersion circulator to 145F. I cooked mine for three hours. And while I liked the result, I've seen where this cut can be cooked for much, much longer. I will try it again.
To finish the chunks, I fired up the grill to super high and once it was going, I seared the chunks on the high heat for about two minutes on each side. They were awesome!
It came as a big flat hunk of meat. I'd chopped a strip of it off into fish-like chunks (or that's what I thought, maybe 2" x 2") and had frozen it. Pulled it out of the freezer and let it defrost and set about making a marinade.
I used about
1/4 cup or so soy sauce
1/4 cup or so mirin
1/4 cup or so of oyster sauce (finished the bottle)
1/4 cup or so of an Indonesian catsup that's been around for a while. Label wore off. We bought it when we were there a few years ago.
lots of chopped garlic
olive oil
more garlic powder
some powdered ginger, too
I whisked all of the ingredients into a bowl and then poured it over the pork chunks that were still in a gallon-sized zip loc. Initially it seemed too salty, but in the end it worked out, taste-wise. Seal the bag, don't push the air out, and then toss everything around and get it well-coated. Then you can reopen the bag and try to get all of the air out. Seal again. The water displacement method can help with this if your bag is floating. I'll sometimes just use a big stainless steel spoon I have to hold things down if it's a more informal meal for Sweetie and I.
Set your immersion circulator to 145F. I cooked mine for three hours. And while I liked the result, I've seen where this cut can be cooked for much, much longer. I will try it again.
To finish the chunks, I fired up the grill to super high and once it was going, I seared the chunks on the high heat for about two minutes on each side. They were awesome!
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