I used my old Chinese Snacks cookbook for a simple recipe. All of the recipes I’ve found there have been what I’d imagine someone in my family to make, if anyone in my family cooked with any amount of regularity. (Heck, I only really even like cooking when it’s as “projects”. Ask me to cook a random dinner and I’ll just pick up the phone and order pizza).
Stupid easy, right? I was kind of like “Oh, but I want to add more stuff. And MSG.” But I resisted, since these recipes from this book are pretty fool proof, and delicious in their simplicity.
Okay, so you’ve got all of your marinating ingredients.
Chop yo’ po’k!
Line the three little pork bellies up in your bowl of marinade. I carefully weighed out the belly chunks after slicing, before baking and after marinating, and finally after being cooked, but… now I can’t find them. If I find my numbers I promise I will nerd out for you HARDCORE! YOU CAN’T STOP ME!
The book called for me to bake it at 500F for 20 minutes. I was kind of skeptical about that, so I only baked one as directed. That blackened parts of the outside. And…
It didn’t cook it all the way through. This was actually a nice medium-rare, but it was kind of closer to raw in the center. BTW, this was Kurobuta pork belly I procured from Adventures in Food in Menands, NY. More than fine to eat med-rare.
See? A little undercooked on the right hand slices. But pretty colors.
Here’s the other two pork bellies I didn’t cook up. I let them marinate in the fridge overnight because I was lazy. It didn’t hurt them any. Actually, I think a bit of the cover popped off at one point, so it was a little dried out, but not super dry. Just think, a bit of water-weight evaporated, and not dessicated.
Wary of the 500F baking method, I just let them go low and slow on 350 F for about an hour and a half. Or maybe more. Or less. I don’t know. About that long.
Meat candy in our house is also known as Siu Yuk (too lazy to create a backlink to it, but just google AlbanyEats! and Siu Yuk and you’ll find it), and that shit gets eaten in the blink of a fucking eye. So good.
Oh, we just pan fried the rarer slices of pork belly and had them as little lettuce cup dealies:
Next task, make some of my own steamed baos. Who wants some?