Text 24781, 76 rader
Skriven 2012-05-13 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: boneless 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Zak Pelaccio's Crispy Pork And Watermelon Salad Pt 2
Categories: pork, fruit, salads
  Servings: 4

           NOTES

The signature dish at Zakary Pelaccio's Fatty Crab restaurants. Yyou
might want to add sliced Thai chile or two to up the heat factor.
Suggested Tweaks: cantaloupe or even citrus segments.

           DIRECTIONS

Brine the Pork Belly: Toast the coriander and fennel seeds in a dry
pan over medium heat, swirling and shaking them until they crackle
lightly and release their aroma, about 3 minutes. Set aside.

Combine the toasted seeds with the salt, sugar, garlic, chilies,
shallots, peppercorns, daun salam, and 3 gallons water in a stockpot
and bring to a boil over high heat. Reduce the heat and allow the
brine to simmer for about 20 minutes. Remove the brine from the heat
and let it come to room temperature, then refrigerate it. When it’s
completely cool, pour it over the belly and refrigerate, covered,
for at least 24 and up to 48 hours.

Braise the Pork Belly: Preheat the oven to 225 F. Cut a piece of
parchment paper to fit your roasting pan. Remove the belly from the
brine, rinse with cold water, and pat dry. Set aside.

In the roasting pan straddling two burners over medium-high, heat
the leaf lard until hot but not smoking. Add the onion, garlic, and
shallots, and cook, stirring occasionally, until golden and tender,
5 to 6 minutes. Add the stock to the pan and deglaze, scraping up
any bits with a wooden spoon.

When the stock comes to a boil, add the belly to the roasting pan
and remove it from the heat. Top the pan with the parchment paper
and cover with a tight lid or foil.

Braise the belly in the oven until it is tender (when you press the
tip of a pairing knife into it, there should be no resistance).
Start checking it after 2. hours, though it could take up to 4
hours.Remove the pan from the oven and let it sit at room
temperature for 30 minutes.

Using two big spatulas or your hands, transfer the belly from the
pan to a large plate or sheet tray and let it cool to room
temperature. Strain the braising liquid and reserve for future use.
The liquid can be stored in the fridge for up to 5 days or in the
freezer for up to 3 months.

Wrap the belly tightly in plastic wrap. Press it between two flat
pans (such as sheet trays) and put a weight on the top (a few cans
of tomatoes will do the trick). Refrigerate, pressed, for at least
12 hours and up to 2 days.

After the belly has been cooked and pressed, it’s ready for any of
the following recipes or any other culinary purpose. It keeps in the
fridge, wrapped tightly, for about 2 weeks or in the freezer for up
to 6 months. To use frozen belly in a recipe, thaw it completely in
the fridge first. Also, I like to cut my belly into portions prior
to freezing so I don’t have to thaw the whole megillah at once.

MMMMM

Cheers

YK Jim


... I have a deeply rooted prejudice against meat substitutes.

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