by a la Alison
A&M's Testing Notes:
Expand Collapsea la Alison's Notes:
Expand2 pounds Cut of Pork Belly Ask a question about this ingredient
5 cups water Ask a question about this ingredient
3/4 cups honey Ask a question about this ingredient
2 tablespoons whole pepper corn Ask a question about this ingredient
6 bay leaves Ask a question about this ingredient
1/2 cup salt Ask a question about this ingredient
3 tablespoons allspice Ask a question about this ingredient
1 large shallot, minced Ask a question about this ingredient
2 cloves of garlic, minced Ask a question about this ingredient
2 tablespoons minced jalapeño, without seeds Ask a question about this ingredient
2 cups orange juice Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
3 cups cubed, seedless watermelon Ask a question about this ingredient
Juice from 1 1/2 limes Ask a question about this ingredient
1 cup peeled, diced jicama Ask a question about this ingredient
1/4 cup chopped fresh cilantro Ask a question about this ingredient
2 tablespoons seeded, minced jalapeño Ask a question about this ingredient
1/2 large red onion, peeled/minced Ask a question about this ingredient
Start by rinsing the pork and patting it dry.
Ask a question about this stepCreate the brine: Add the water, honey, bay leaves, 1/2 cup salt, and pepper corns to a small pot and bring to a boil. Remove the brine from heat and allow to cool completely before using.
Ask a question about this stepPlace the pork in a bowl and add the brine. Refrigerate for 6-7 hours, any more and the pork will become too salty.
Ask a question about this stepRemove the pork from brine and pat completely dry. Allow to sit in room temperature for 30 minutes before braising.
Ask a question about this stepHeat the oven to 325 degrees F. Start by cutting the pork belly into strips roughly 1" wide, this yielded about ten strips for me. Season the strips with all spice, salt & pepper.
Ask a question about this stepPlace a dutch oven stovetop over medium heat. Once the oven is hot, place the strips fat side down.
Ask a question about this stepThoroughly brown the pork belly for 10-15 minutes, should have a wonderful golden color to them. Flip and sear the other side for under a minute.
Ask a question about this stepRemove the pork to a paper towel-lined plate. Pour off the fat, except for roughly 2 tbsp.
Ask a question about this stepAdd the shallot, jalapeno and garlic to the pot and saute in the remaining pork fat for 5 minutes.
Ask a question about this stepReturn the pork to the pot and add the juice and stock. Bring to a slight simmer, place a lid on the pot and move to the oven. The pork will cook for roughly 3 hours.
Ask a question about this stepCreate the salsa: Mix all the salsa ingredients together in a bowl while pork is cooking, this will allow the flavors to mix thoroughly before serving.
Ask a question about this stepRemove the pork belly from the oven. Place a strip of pork belly with the salsa on the tortilla.
Ask a question about this stepThank you!
As soon as my doctor adds pork belly to my food chart, I am going to try this!
Congrats! How exciting for you!
Congrats, a la Allison! This is such a creative and yummy-sounding recipe. Glad to see that it will be published in cookbook #2. I have saved and look forward to trying your recipe very soon.
Congrats! Your tacos look so pretty -- and clearly they are just as delicious. Saving them to try soon!
Congrats on your win! This look scrumptious and I can't wait to make them.
Congratulations on your win! Terrific recipe :)
Congrats!
Congratulations! A great addition to the cookbook (and love the salsa you created).
Congrats! This is such a unique recipe! And that salsa is awesome for so many things!
So excited! Thanks for the votes everyone! I am so lucky.
Congratulations!!!! This is one of the yummist tacos I have ever had. Just came from a $1 taco lunch and Drinkers, and man, they could learn a thing or two from you.
-bp
Congratulations! great recipe and a wonderful addition to cookbook 2!
Congraulations on winning---
Dad-omari
Thanks oron :)
I consider myself to be somewhat of a pork belly enthusiast. And you, ma'am, sure know how to braise yourself a pork belly.
Thank you Chef Sass!
Thanks for the support G
Adriane, you're the best
Looks amazing. Can't wait to try!
Thanks Michael! Great for a dinner party (with margaritas of course)
Congratulations on being a finalist!!
Thank you so much. Just checked out your blog, BlueKaleRoad, very excited to try some of your recipes!
Thanks so much, Alison! I appreciate you stopping by. :)
Your ingredients shine in this recipe. Congratulations!
Thank you! very sweet of you to say
your the best!!!!!
Congratulations! These sound delicious.
Thank you!
AMAZING! I, too, have tasted this and they are a winner!
Sending you pork belly congrats! Good luck!
Thanks so much!
congratulations!! these sound incredible!
Thanks so much!
They not only look awesome, but i was there to taste the awesomeness in person. Havent had one thing from a la that hasent been totally epic. keep up the solid cooking. call me anytime to test.
Thanks:)
These tacos are delicious!
Thanks Owen!
Thanks! I am beyond happy to make it this far!
Congrats on being a finalist! This sounds spectacular!
Thanks!
Thanks!
Congratulations on being a finalist, this recipe recipe sounds so delicious!
Thanks!
Thank you!
Congrats! I had a feeling about this recipe - so extraordinary and gorgeous to boot!
You are so kind! Thanks for the support!
Wow - first time out as a finalist! Congratulations!
Thanks! I am so excited!!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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The ingredients you'll need for the tacos: orange juice, garlic, shallot, pork belly, honey, red onion, jalapeno, tortillas, jicama, watermelon, peppercorns, bay leaf, allspice, lime and cilantro.
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A simple savory-sweet brine -- just honey, bay leaves, salt and black peppercorns diluted with water -- gets the pork off on a good foot (belly?).
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Bring it to a boil, just to dissolve the salt and honey and release the bay and peppercorn's flavors.
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Bay lilypads and peppercorn water skeeters.
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Go go brine!
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You want the brine to be cool when you dump it on the pork (so it doesn't start cooking prematurely) -- an ice bath helps to get there faster.
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Still life in pork. a la Alison calls for a 6-7 hour brine in the fridge -- but if you don't have that long, it will still be good.
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The pork belly we found still had the ribs attached (bonus dinner -- already brined!). Here's how we separated the two after patting them dry.
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1-inch slabs, ready to move on to the next phase: the braise.
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The simplest of spice rubs: salt, pepper, allspice.
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Lots of allspice (trust us).
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Braise kickoff -- first sear the slabs on all sides. They're about to get really pretty.
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Oooh.
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Jalapeno's first role: adding heat to the braising liquid. (Role #2 is in the kicky salsa.)
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Get that pork out of the way to sweat the jalapeno, shallot and garlic.
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Pork returns to the stage. OJ + chicken stock: not part of a balanced breakfast. But part of a killer pork braise? Yes.
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Summer = spicy fruit salsa.
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We ended up with a rather beastly jicama -- peeling with a vegetable peeler kind of worked.
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But a chef's knife really took care of business.
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Team salsa!
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Watermelon is a funny shape to dice. We got creative.
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The colors (and flavors) of summer.
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Lime brightens and tamps down the sweetness.
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A quick stir.
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Party time.
Congratulations--this sounds amazing! I've often enjoyed pork belly dishes in restaurants, but have not yet been brave enough to try it at home. Now I have a reason to give it a go :)