Dongpo Pork

Dongpo Pork


Pork Belly (preferably with rind) 1 ½#
Banana Leaves 1 ea.
Frying Oil (peanut, lard, or vegetable) 2 Tbsp
Salt as needed
Whole cane sugar or rock sugar 2 Tbsp
Star Anise 1 ea.
Scallions, chopped 2 ea.
Fresh ginger root, chopped 1 Tbsp
Rice wine (shaoxing or michiu) 1/2 cup
Soy sauce 1 cup
Water 5 cups

1 Cut the pork belly into 2- 2 ½” dice. Blanch these pieces by submerging in boiling water for 1 ½ minutes, and then in ice water for 3 minutes.

2 Lightly salt the pork cubes, then, using the oil, sear each side of the meat.

3 Preheat the oven to 300 degrees. Tear strips from the banana leaf, and tie each pork cube (as you would put ribbon on a Christmas gift).

4 Place hunks of the sugar cane (or rock sugar), star anise, chopped scallions, and chopped ginger in a small casserole dish, and top with the pork cubes.

5 Deglaze the frying pan using the rice wine, water and soy sauce, and then add this mixture to the casserole dish (add just enough to cover ¾ of the pork.

6 Cover the casserole dish with foil, and vent slightly. Place in oven for 2-3 hours, or until pork is fork tender.

7 Serve the pork in a shallow bowl, and strain the braising liquid over the top of it.

Anch-Cumin Encrusted Pork Loin

Ancho-Cumin Encrusted Pork Loin

(based on a dry spice rub recipe of CMC Ken Arnone)

 

Dried Ancho Chilies, seeded, stemmed             2 ea.

Cumin seeds                                                    1 Tbsp

Coriander seeds                                              1 Tbsp

Mustard seeds                                                 2 tsp

Black peppercorns                                           2 tsp

Dried thyme leaves                                           2 tsp

Kosher salt                                                      2 ½ Tbsp

Onion powder                                                 1 tsp

Garlic powder                                                 1 tsp

Canola oil 1 cup

Pork Loin Roast                                              2-5lbs.

1- Mix together the ancho chilies, cumin seeds, coriander seeds, mustard seeds, and black peppercorns, and cook on a sheet pan in a 350 degree oven until toasted. Let cool completely.

2- In a spice grinder, add chili/seed mix to the thyme leaves, salt, onion powder, and garlic powder. Grind together into a fine powder.

3- Combine the fine powder with the canola oil and mix well.

4- Rub entire roast with the oil/ spice blend. Meanwhile, preheat oven to 320 degrees.

5- Sear all sides of the exterior of the roast in a frying pan. Note, the spice mixture will blacken. This is ok.

6- Finish cooking the roast in the preheated oven until it reaches an internal temperature of 140 degrees at the center. Allow to rest for a full 12 minutes before slicing.