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<blockquote data-quote="tRidiot" data-source="post: 3544655" data-attributes="member: 9374"><p>Ok, so here's some...</p><p></p><p>First, pork belly cubed (about 2" ea), salt, pepper and a light dusting of brown sugar:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-9zZF4xS/0/X2/i-9zZF4xS-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Next, sear 'em off on all sides.</p><p></p><p><img src="https://photos.smugmug.com/photos/i-4G9mQjC/0/X2/i-4G9mQjC-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Here they are all seared:</p><p></p><p><img src="https://photos.smugmug.com/photos/i-KcdTzNS/0/X2/i-KcdTzNS-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Then they got a little chicken stock and covered with foil, into an oven at 350ºF for 2-3h and I'll take them out and toss them in an Asian marinade and stew it up a bit to get it nice and bubbly, serve over an Asian cabbage jalapeno salad - kind of a slaw, but with Asian flavors instead of mayo. More pics to come later, prolly.</p><p></p><p><edit> And I'm about to pull out the belly I did sous vide in a similar Asian marinade last night for 10h. That one also gets cubed, seared and then tossed in more Asian glaze.</p><p></p><p>We'll see which one comes out better - the seared then braised version, or the sous vide then seared version. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p>It's an Asian pork belly kinda day.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3544655, member: 9374"] Ok, so here's some... First, pork belly cubed (about 2" ea), salt, pepper and a light dusting of brown sugar: [IMG]https://photos.smugmug.com/photos/i-9zZF4xS/0/X2/i-9zZF4xS-X2.jpg[/IMG] Next, sear 'em off on all sides. [IMG]https://photos.smugmug.com/photos/i-4G9mQjC/0/X2/i-4G9mQjC-X2.jpg[/IMG] Here they are all seared: [IMG]https://photos.smugmug.com/photos/i-KcdTzNS/0/X2/i-KcdTzNS-X2.jpg[/IMG] Then they got a little chicken stock and covered with foil, into an oven at 350ºF for 2-3h and I'll take them out and toss them in an Asian marinade and stew it up a bit to get it nice and bubbly, serve over an Asian cabbage jalapeno salad - kind of a slaw, but with Asian flavors instead of mayo. More pics to come later, prolly. <edit> And I'm about to pull out the belly I did sous vide in a similar Asian marinade last night for 10h. That one also gets cubed, seared and then tossed in more Asian glaze. We'll see which one comes out better - the seared then braised version, or the sous vide then seared version. :D It's an Asian pork belly kinda day. [/QUOTE]
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