Pork Belly

Let's face it, pork belly is simply amazing. It is gracing the plates of most note worthy restaurants these days, and is an inexpensive, delicious, little bite of goodness.  This was the first time I personally made pork belly at home, and I can assure you it won't be the last.  I saw this meal on The Today Show. I mostly followed the recipe for this particular meal.  A few switch ups included using green jalepeno, instead of red, thick brown rice noodles and I added a thinly sliced red pepper to the mix.  The meal was divine!!   

I have supplied the recipe below but if you prefer to watch a step by step video go here . Enjoy!

• For the pork belly:
• 1 1/4 pounds fresh pork belly, skin and fat scored (if your pork belly does not have the skin, just score the fat)
• For the noodles:
• 1/3 cup fresh lime juice
• 1/4 cup (packed) dark brown sugar
• 1/3 cup fish sauce
• 1 teaspoon toasted sesame oil
• 6 ounces rice vermicelli (maifun)
• 2 medium carrots (8 ounces total), peeled, julienned
• 1 mango, peeled, pitted, cut into thin slices
• 1 red jalapeno chili, very thinly sliced into rounds
• 3 green onions, cut into matchstick-size strips
• 1/3 cup toasted shelled peanuts
• 1/4 cup thinly sliced fresh mint leaves

Preparation

To roast the pork belly:1. Preheat the oven to 400 degrees F. Set a rack on a baking sheet. Season the pork belly all over with kosher salt and freshly ground black pepper and press the seasonings into the scored surface of the pork.

2. Set the pork belly on the rack on the baking sheet and roast until the skin begins to puff or until golden brown all over, about 35 minutes. Reduce the oven temperature to 350 degrees F and cover the pork with foil. Continue roasting until the pork is very tender and brown all over, about 1 hour and 45 minutes.

3. Remove the pork from the oven and let rest for 15 minutes. Cut the pork into 4 equal slices then cut the slices into 1/2-inch pieces.

Meanwhile, to prepare the noodles:1. In a 2-cup liquid measuring cup, whisk the lime juice, brown sugar, fish sauce and sesame oil until the sugar has dissolved.

2. In a large pot, bring salted water to a boil over high heat. Add the noodles and cook until al dente, stirring often, 1 to 2 minutes. Drain and rinse under cold water.

3. In a large bowl, toss the noodles with enough of the sauce to coat and moisten. Refrigerate while finishing the pork belly.

Serving

1. Meanwhile, heat a large heavy sauté pan over high heat until very hot. Add the pork belly pieces and sauté until they are crisp on all sides, about 2 minutes.

2. Toss the carrots, mango, chilies, half of the green onions and the remaining sauce with the noodles. Divide the noodle mixture among four bowls and top with the pork belly pieces. Sprinkle the peanuts, mint and remaining green onions over and serve.   

Serving Size

Serves 4.

search for more recipes in TODAY Food