Slow Roast Pork Belly with Braised Kale paired with Beau’s Koru
1.5 kg Pork Belly
30 gr. Chinese 5 spices
15 gr coarse Sea salt
0.2 liter Chinese red or black rice vinegar
0.2 liter soy sauce
1 bunch green onion sliced
Braised Kale (see below)
- Take a slab of pork belly with the rind still attached (available in Chinatowns, everywhere). Often, you’ll find they’re about 1.5 kg, but any size will work.
- Score the skin in a 1-cm-wide crosshatch pattern with a very sharp knife. A serrated knife works well, as the skin can be a bit tough to get through, especially if you don’t have good knives. Don’t cut too deeply – you basically want to just score through the rind and not too deeply into the fat.
- Rub all over with a bit of oil, a handful of Chinese five-spice, a couple of cloves of minced garlic, and some coarse sea salt. The five-spice is purely optional and this dish is actually absolutely out of this world, even with no seasonings at all.
- Place on a rack in a large roasting pan. Pour about 1 cup of water in the bottom of the roasting pan — just enough to cover the pan, but not enough to touch the roast. This is to prevent the stuff
that drips off from burning to the bottom of the pan and smoking you out.
- Roast in a slow oven (about 275° to 300°F/130 to 150°C) for about 2 to 21/2 hours, adding more water to pan if it gets dry.
You know it’s ready when the rind is translucent and brittle and the fat is golden, crispy and completely puffed up. If your belly meets this description, then you’ll have the most tender,
succulent meat, with a nice crisp crackling, topped with a shiny-as-glass, crunchy skin.
**Oven temperatures vary, so if the pork doesn’t look like that yet, don’t freak out – just turn up the temperature to 400°F (200°C) and flash-roast for an additional 1/2 hour, or until it’s
Let it stand for 15 to 20 minutes before slicing— if you can keep your hands off it, that is.
If you want a dipping sauce, mix equal parts Chinese red or black rice vinegar and soy sauce and a few slices of green onion.
Garlic and Vinegar Braised Kale:
500 g Kale, red Russian or Siberian
25 mL Olive oil
10 g Garlic, sliced
125 mL Stock, chicken or vegetable
60 mL Red wine vinegar
1 pinch Salt and pepper, to taste
1. Wash and remove large stems from kale.
2. Blanch kale for 30 seconds in boiling salted water.
3. Shock in ice water and drain thoroughly.
4. In a braisier, sweat the garlic in olive oil.
5. Add the kale, toss and add stock. Cover and cook 4-5 minutes or until tender.
6. Finish with vinegar, season with salt and pepper and serve immediately.
Description: Koru Belgian Pale Ale boasts interesting spicy, peppery yeast notes, with tropical fruit inflections from New Zealand Nelson-Sauvin and Rakau hops. Complex and tasty, with a dry finish.
Love these food and beer pairings? Watch our blog for the recipes that were given to event attendees or see below for hos you can get a pdf copy.
Looking for beer tasting event ideas? Whether you’d like us to re-create an event like this or just get a few ideas for your next get together with family, friends, clients or colleagues schedule a free consultation with Groovy Grapes. Schedule your consultation and request a free copy of the menu and food pairings from the Nov 29/12 Beer Tasting Panel and Food Pairing Experiment.
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