A Word From The Other Parsimonious Chef...: Morning Glory To Afternoon Delights.. Pork Belly Three Ways.....

Scored Pork Belly

Pita Pork Belly

Pork Belly on Baguette

Pork Belly Benedict

As many of you should know by now I am a man of many interest and I am also doing a weight loss blog as I cook the dishes that I add to this blog. About a week ago I went on a bike ride and as I rode I passed a group of men. As I recall there were about 8 of them just sitting back, having drinks and enjoying each other's company over food and drinks. As I rode I thought to myself, "Me & my male friends just don't do this enough!" I'm sure that each of us hangs out with the opposite sex more than enough during the course of the week, but I am positive that we just don't take the time to appreciate ourselves the way that women go out with the girls just to blow off some steam with like minded friends. Just a thought that I had / have and my attempt to bring about a bit of a change for me and the fellas. I really do think that it will help for us to become better bothers, boyfriends, fathers, husbands and friends if we can allow and invite the avenue to express ourselves so that we aren't so "bottled up" with things that we don't normally express. That 4 seconds that it took for this thought to manifest turned into this post.

One of the things that brings folks together no matter what the gender is great food and drinks. I decided on "manly, robust dishes, but not the usual burgers, ribs or BBQ. I wanted something more sophisticated that had a bite to it....

Pita Bread Belly

Belly on Baguette

Morning Glory

On the Menu today : Pork Belly Three Ways.

Crispy Belly on Pita with Pickled Slaw & Dijon
Braised Belly Sandwich w/ Asian Slaw
Morning Glory - Pork Belly Benedict

There are so many superlatives that fit when it comes to pork, that it would be impossible to single a few out for use and with pork belly even more so. Let's just say incredible and leave it at that. When done right, the fat melts in your mouth as the salty meat tantalizes the tongue and pleases the soul.

To make the Pork Belly we will need the following:

Pork Belly
Thyme (1 bunch)
Garlic (8 cloves)
Chicken Stock (1 carton)
White Wine (2 Cups)
Dijon Mustard (1/4 Cup)
Pita Bread (1 PP)
English Muffin (1/2 PP)
Soft Baguette (1 PP)
Poached Egg (1 PP)
Arugula (3 oz)

For the slaw go to "Are you ready for some football!" recipe 31 August 2012.

As you may have deduced the pork is braised and prepared the same way for each of the three dishes, the only thing that will change is the bread that is used for them and a few items added to make them unique. Start the Pork Belly by scoring the fat cap in a Criss crossed pattern as shown below.

Scored Pork Belly (after braising)

Add the chicken stock, garlic and herbs to a roasting pan and bring to a boil. Place the belly in the liquid fat cap up in an oven preheated to 325 degrees for 1.5 hours, being sure to have enough liquid to submerge the belly to the fat cap and completely cover with a lid or aluminum foil. After the 1.5 hours check the meat for tenderness (it should pull apart like pulled pork and be tender) if it is not simply cover and put back in the oven to continue cooking until achieved. Once done remove the foil and place the belly back in the oven on HI broil to crispin the skin to your desire, remove from the oven and allow to cool before cutting into portions for the sandwiches. Reserve the liquid and strain before bring to a boil and reducing by 1/2, add the wine and 1 Tbs of Dijon Mustard, allowing to reduce by 1/2 and slightly thicken. Poach the eggs by bring 2 cups of water and 1 tsp of white vinegar to a slow boil and adding the cracked egg, allowing to cook for 3-4 minutes and remove with a slotted spoon and place on a paper towel to allow to dry.

For the Pita - Add the slaw to the bread and then add the belly, Arugula and finally the Dijon Mustard.