Braised Pork Belly and Cream of Onion Soup

by Jerry Edwards

Braised Pork Belly



Pork Belly makes 4-6 servings

  • 1 1/2 qt water
  • 1 (2- to 2 1/2-lb) piece fresh pork belly ( about 3 inches thick) with skin and bones
  • 1/4 cup Chinese rice wine (preferably Shaoxing)
  • 3 garlic cloves, smashed
  • 6 (1/4-inch-thick) slices fresh ginger
  • 1 1/2 tablespoons dark soy sauce
  • 1 1/2 tablespoons regular soy sauce (sometimes labeled “light” or “thin” soy sauce)
  • 1/2 cup coarsely crushed rock sugar (sometimes labeled “yellow rock candy”)
  • 1 teaspoon kosher salt

Boil Liquid and spices together .  Cover Pork belly and braise for 2-3 hours at 275 degrees, partially covered with foil or loose fitting lid.

 

Remove from pan when cooked and reduce juices to a sauce, adding cider vinegar to taste.

 

Roast pork in 400 degree oven to crisp outer layer and serve along side a Cream of Onion Soup and Crisp Bread like Papadum or Lavosh.

 

 




Cream of Onion Soup

 

  • 2 Large Sweet Onions, preferably Vidalia or Mayan
  • 2 Cups of Heavy Cream
  • 1 Cup of Whole Milk
  • 2 whole Star Anise
  • 1 tsp Canola or Grapeseed Oil
  • Sea Salt and White Pepper


Cut up two large onions into 8 sections.  Place in roasting pan or a clay pot and lightly toss in canola or grapeseed oil.  Season with salt and Pepper, then cover and Roast at 350 degrees for 45 minutes.  Remove from pot or pan and place into 2 cups of Heavy Cream, 1 Cup of Milk and the Star Anise.  Let simmer, but not boil for 30 minutes.

 

Transfer hot liquid to blender and puree. Be careful to put a towel on top of blender lid as the liquid will expand when pureed and may splatter.  Do this in 3 batches.  Run the soup through a sieve and season to taste.  If it is too sweet, lemon juice or Rice Vinegar may be added to balance out the flavor.



Jerry Edwards is owner and cooporate chef of Chef's Expressions, the ultimate catering company.


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