When you think about it, eating the “belly” of things doesn’t spark much appetite. Throw PORK right before it and now we’re talking some serious sh**. We eat pork belly all the time in the form of bacon, which we consume on a daily basis as Americans, but why not eat the belly as a feature? Usually, one goes out to so and so bistro or famous NYC chef’s hoppin’ eatery to sink their teeth into hunks of this salted fat. Why not try preparing it at home? It’s pretty easy. Keep in mind though that all good things take time. There is no reason to rush here. Make a sh**-ton and freeze it… like 6 pounds at a time.
There are two methods that I have tried over the years. Both worked out very well, but yielded different results. The “Momofuku
style” Is very straight forward and much easier, but is not as refined as Thomas Keller’s confit version featured in Ad Hock at Home
. Pick up these books, they’re pretty f-ing sweet.
style” Is very straight forward and much easier, but is not as refined as Thomas Keller’s confit version featured in Ad Hock at Home. Pick up these books, they’re pretty f-ing sweet. Let’s start with TK’s version (I won’t post the recipe though, unfair ya know????):
The term confit refers to cooking things in their own fat. I bet Ina Garten thrown in a braising pan would make some serious confit. Luckily, pork belly has tons-o-fat to confit itself in, but you must start it in fat. Preferably rendered pork fat from a previous batch or purchased. To use duck fat or vegetable oil would work too. To make the things taste better, go for the brine. A simple salt water solution increases moisture retention AND flavor. Add a bit of sugar, your favorite herbs and spices… now we’re in the zone dudes/bros.
I go for a simple ratio: for every 2 qt of liquid, use ½ cup kosher salt and ¼ cup sugar. Throw in fresh herbs, chili flake and garlic. Dissolve the sugar and salt in a small amount of hot tap water, then top it off to just above the 2 qt mark with cold water (or apple juice, maybe some wine and water, see where in going?). Throw in your skinless belly and brine for no more than 12 hours (if you have a thick piece, say… more that 1 ½”, tack on a few more hours. Remove, rinse and cover with the melted fat. Bake covered @ 225 for 5-6 hours (yeah, that long!). Low and slow is the game here. No rushing!!!! You lose too much fat when cooked quickly. Shrinkage is bad, “I was in the pool! I was in the pool!” (Seinfeld anyone?)
Let the belly rest until room temp and store in the fat under refrigeration if not using right away. Cut into desired pieces, sear fat side down until golden brown, and serve that on something yummy, like risotto???? How about a slow poached egg with that? Sure!
Here's how the big boy chefs do it. For a fancy term, call them 62 degree eggs, Celsius that is. Fill up a sauce pot with warm tap water. Put in a few eggs and put it over a very, very low flame until the temp reaches exactly 62 degrees C/144 degrees F. Start your watch and count 45 minutes, maintaining that temp, exactly . Cool down until ready to use. Reheat in warm water. Why? Cuz it makes da egg xtra tenda yo!
Here's how the big boy chefs do it. For a fancy term, call them 62 degree eggs, Celsius that is. Fill up a sauce pot with warm tap water. Put in a few eggs and put it over a very, very low flame until the temp reaches exactly 62 degrees C/144 degrees F. Start your watch and count 45 minutes, maintaining that temp, exactly . Cool down until ready to use. Reheat in warm water. Why? Cuz it makes da egg xtra tenda yo!
For David Chang’s version, take your belly and use a 50/50 sugar/salt mixture and rub it down, covering all sides. Let is sit in the fridge for 6 hours. Rinse and roast at 450 for 45 minutes, then turn down the heat to 300 and continue for another hour. The belly will get SUPER caramelized and slightly burnt, goody. Chang suggests using a pan that just fits the belly, but has high sides to it sorta kinda confits itself, but it seems more like a fatty braise to me, if there were such a thing.
’s version, take your belly and use a 50/50 sugar/salt mixture and rub it down, covering all sides. Let is sit in the fridge for 6 hours. Rinse and roast at 450 for 45 minutes, then turn down the heat to 300 and continue for another hour. The belly will get SUPER caramelized and slightly burnt, goody. Chang suggests using a pan that just fits the belly, but has high sides to it sorta kinda confits itself, but it seems more like a fatty braise to me, if there were such a thing. Let the bi*ch cool until cold, slice and make his pork buns. Quit your day job, collect welfare and make pork buns all day, everyday. Screw responsibility; eat pork.
