How you doin’? Here we are on day number… oh, heck—it’s just another day. It appears that most of the people reading this blog are doing okay. I continue to cook up a storm. My favorite Los Angeles meat and poultry markets, Huntington Meat and Farmers Market Poultry, are still open (no lines), have plenty of variety and they even deliver (locally). Gelson’s markets still have had a great selection of produce, but with the farmers having problems selling their crops I don’t know how long that will last.
From the emails and photo images all of you have sent (keep 'em coming), it appears that you are up for the challenge of my recipes. I haven’t segregated them based on easy to hard, just some of my favorites. So, I decided to take it up a notch today and give you a recipe that is a little baroque (complex) and see how many of you are going to give it a try—Instant Pot Caramel Pork Belly.
The best Pork Belly I’ve eaten came from the kitchen of Tom Colicchio at Craft, Century City. It was and still is one of the most sensational dishes to come out of any restaurant kitchen—each bite is pure indulgence. Now, thanks to the Instant Pot, it takes a lot less time to prepare. What else do you have to do? Not everyone can get to Huntington Meat Market, but you will be able to find pork belly in specialty meat markets or a good Asian market. Buy a whole slab and don’t cut it before you cook it. Now, let the adventure begin.
Prep time: 30 minutes
Cook time: 1 hour 40 minutes
Yield: 4 to 6 servings
For the spice blend
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon roasted garlic powder
For cooking the pork belly
1/2 cup chicken broth
1/4 cup sherry
1-pound thick cut pork belly (not bacon)
For finishing the pork belly
2 tablespoons vegetable oil
1 bunch green onions: white parts chopped; green parts cut into 3 1/2-inch lengths
whole pork belly (cooked in the Instant Pot)
salt to taste
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon ginger juice
1/2 teaspoon soy sauce
1/2 cup water
4 cloves garlic, sliced
4 whole dried red chile peppers
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