7 Ways to Satisfy a Pork Belly Craving
From over-the-top sandwiches to rich and luscious ramen, these are seven delicious ways to use pork belly.
At his San Francisco restaurant The Slanted Door, Charles Phan stir-fries green beans and meaty mushrooms in peanut oil for customers who want a satisfying vegetarian dish. But he actually prefers the version here, which in typical Vietnamese fashion uses a small amount of rich and tender pork belly to imbue the beans with succulent flavor.
Pair this decadent sandwich with a lush Washington state Merlot.
Chef Hugh Acheson makes an ingenious version of the Southern classic by swapping rice grits for corn and stirring in kimchi to go with his crispy pork belly.
The key to this dish is the rich Vietnamese-inspired dark caramel. "A little bitterness in the caramel makes it more complex," Andrea Reusing says. "I often tell home cooks to take the caramel as far as they think they can, then pull it off the heat and let stand for a minute before adding the other ingredients."
Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer.
Richard Blais crashed in the final moments of Top Chef season four when his pressure-cooked pork belly did not turn out to be as delicious, or nearly as tender, as he had hoped: He didn't leave the meat in long enough. Gail Simmons chooses to stick with a more classic cooking method, marinating the pork overnight and braising it in a savory soy-and-mirin broth.
This flavor-packed ramen from master Ivan Orkin features incredibly springy homemade noodles with an eggplant-chipotle sofrito and just a bit of broth.
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