Asian Pork Belly from "Lobster Lo'Maine" - Chef Shanna O'Hea - Maine Lobster Chef of the Year Competition
 
 
This is the recipe for the Pork Belly Component of "Lobster Lo'Maine," Chef Shanna O'Hea's entry in the 2013 Maine Lobster Chef of the Year Competition
Author:
Recipe type: Appetizer or Entree
Cuisine: American
Serves: 3 each 3 lb pieces
Ingredients
  • 1 each - Pork Belly, average size 8-10 pounds
  • ¼ Cup - Ginger, chopped
  • ¼ Cup - Roasted Garlic
  • 1 Bunch - Scallions, chopped
  • 1 Each - Orange, segments, juice and zest
  • 3 Each - Bay Leaves, torn
  • 3 Tablespoons - Sambal Oelek
  • 3 Tablespoons - Soy Powder
  • 1 Each - Thai Pepper
  • 1 Each - Long pepper
  • 2 Teaspoons - Powdered Ginger
  • 1 Tablespoon - White Peppercorns
  • 2 Tablespoons - Honey
  • 4 Each - Pineapple Sage Leaves
  • 2 Sprigs - Lavender
  • 1 Bunch - Thyme
  • 1 Teaspoon - Pink Curing Salt
  • ⅓ Cup - Kosher Salt
Instructions
  1. Dry and cut pork belly into 3 rectangle pieces, reserve
  2. Mix all the above ingredients in a mixing bowl to form a paste
  3. Coat each pork belly with all of the marinade, on all sides and warp in plastic wrap
  4. Place pork belly in open container in refrigerator for eight days to cure making sure the pork belly is rotated every 24 hours (note: some liquid may leach out)
  5. On ninth day rinse all the marinade off the pork belly and place in vacuum seal bag
  6. Sous vide for 24 hours in circulation bath at 180 degrees
  7. Chill down Pork Belly and is now ready to be cut down and seared or frozen up to six weeks
Recipe by The Kennebunk Inn at https://www.thekennebunkinn.com/recipe-pork-belly-lobster-chef-competition-2013/