Dry the porkbelly well with papertowels and crosshatch the fat side. Rub salt and sugar all over meat, especially the skin part. Cover and leave in the fridge overnight at least 6 hours and less than 24. Remove any accumulated moisture.
Roast at 425, basting occasionally, for 40-45 minutes or until skin is blistered and golden brown.
Roast at 250 for 40-45 minutes or until tender.
Testing Notes
Heat an oven to 275 and let the meat rest for at least 30 min before cooking. Roast for 60-90 minutes until the meat is tender. Broil for about 15 minutes or until the fat is bubbly and beginning to char.
Instapot Clay Pot Rice 4 rounds of ginger 5 green onion, white part chopped roughly, green parts finely sliced generous amount of sliced garlic 3 -3.25 cups chicken stock 3 cups of mixed rice total - 1.5 short grain white, .75 barley, .5 mung, .25 amaranth mushrooms, trimmed but whole, marked with an x on top chinese bacon salted duck leg long cooking greens - bok choy, napa cabbage, broccoli 2 chinese sausages Saute ginger, white part of the green onion, and garlic in the nonstick bowl. Add chicken stock and scrape up the fond. Mix in rice and cover with a layer of chinese bacon, then a layer of mushrooms. Make another layer with vegetables, then duck leg and sausages. Cook using the mixed grains function. Rest for 10 minutes before venting. Sauce butter miso adjust consistency with vegetable stock oyster sauce sake sugar salt balsamic
Chicken Maharaja Namaste Style 3 Chicken thighs Yogurt Garam masala Lemon juice turmeric Salt Chili powder Marinate chicken and broil, saute, or grill till blackened/crispy at the edges but not cooked through. 1 large onion, chopped roughly and deeply caramelized. This is the first secret to getting a depth of flavor 3 tbsp garlic paste 2 tsp ginger paste 1 jalapeno Cinnamon stick 1 tbsp Black cumin Saute vegetables, toast spices and mix together into a darkened paste. 1 tsp Turmeric 2 tsp cardamom 1/4 tsp red chili powder 2 tbsp Garam masala 1 tsp cinnamon 1/2 tsp cloves 1x 28 oz canned tomato or very 4-6 sweet fresh tomato 1 1/2 tbsp Dried Fenugreek leaves, dependent on how fresh the leaves are. Bloom spices in oil and add tomato. Toast tomato until reduced into a paste and darkened. Blend the sauce to make a smoother consistency if desired. Add charred chicken and simmer in a similar volume of water as the tomato. Reduce until the oil has risen to the top. 1/2 cup sliced bitter Almonds 3/4 cup cream Blend almonds and cream. Return cream and sauce to pan and heat through. Garnish with maraschino. Naan 1 tsp active dry yeast 1/2 cup water, temp 1 tsp sugar 1 cup ap flour 1/4 cup bread flour 1/2 cup wheat flour 1/2 tsp salt 1/3 cup milk 1 tsp canola oil 1 tsp bowl oil Paneer
1 lb spinach
8 oz tomato 1 big onion, finely chopped 1 tbsp garlic paste 1 tbsp ginger, paste
1/2 tsp fenugreek seed, crushed
1 tsp cumin seed
2 tsp garam masala ¼ tsp turmeric powder ⅛ tsp red chili powder
3/4 cup cornstarch 2 tsp white pepper, finely ground
1 tsp salt
canola oil 4 green onion, chopped 1 small jalapenos, sliced, or several red chilies
Marinate pork with soy sauce and wine for at least 30 minutes or overnight. Whisk together egg whites and salt until foamy. Combine egg and pork mixture.
In a separate shallow pan, whisk together pepper, cornstarch and flour. Dredge pork in flour. In batches, deep fry pork (in about 2 inches of oil) until centers are barely pink (a little less than 3 minutes). Drain on paper towels.
Heat 2 tbsp of oil and quickly fry the green onion and chilies on medium high heat. Toss the fried pork in the pan till thoroughly coated with flavored oil.
