Braised Pork Belly with Cherry Cola and Hoisin BBQ Sauce

So I admit I seem to have a little obsession with Cherry Coke right now when it comes to cooking. 

I can tell you that there are a couple people who live in this house that think that's just fine because when I use it in a recipe and I buy a two liter there are leftovers and that means soda is readily available around here. No one is complaining!

This new line of inquiry began at Baconfest this year. Root featured some of the best pork belly I have ever had and when I asked what they did to it they mentioned braising in Coca Cola. My mind began weaving new ideas and this is the culmination of what I came up with for now. I thought that if Coke worked, Cherry Cola might be better. I thought that adding some Hoisin might add a little smokiness.

I wanted to get the braising right and found this technique that was cleverly delivered to me through an email from Food52. I was not really interested in the compote that they topped it with but I thought that the instructions to braise would be helpful. Here is what I came up with.

Pork Belly - Better than Bacon

I purchased about 1.75 lbs of Pork Belly at our local grocery store. They have a fine meat counter which is extra fine to me as it's the only local place that I know of where they have this cut of meat available for sale. Believe me I checked elsewhere. So shout out right here to Hollywood Market. I always feel a little devious when I walk up the meat counter and ask for some of the "pork belly in the back" but they always come through. Shhh don't tell. I don't want them to run out.

Scored Pork Belly with Seasonings

I placed the pork belly in a Pyrex dish and scored the fat side with a knife, probably an inch in depth, criss crossing the lines. I gave the pork belly a little bit of a belly rub in the form of some spices. . . Old Bay, sea salt, Herbs De Province, and some cracked rainbow peppercorns. I then mixed a small bottle of Carbarnet Savigon with some soy sauce and poured it into the Pyrex and covered the dish. I let it marinate for about 12 hours, flipping it once to make sure it all bathed in the juice..

Pork Belly on a bed of onions

The next day I sliced a large sweet onion and created a "bed" for the pork belly to rest on in the Pyrex so it wasn't just sitting in the liquid. I placed the pan, uncovered in a 250 degree oven for three hours. While the pork belly basked in the warmth of a low temperature oven, I began to make a BBQ sauce.

All Sauce Ingredients in a Pan Simmering

I used 1.5 cups of Cherry Coke and added a 1/3 cup of Hoisin sauce, stirring together in a heavy saucepan. I added 2 Tablespoons of Maple Syrup and 3 Tablespoons of Soy Sauce. No spices. I set this on the stove bringing just to about a boil and then reduced to a simmer and let it go while the pork belly braised.

Sauce Ingredients after Simmering for 3 plus hours on a very low temp

After three plus hours you can see the sauce really reduced and became sticky sweet goodness. It smelled delicious too.

3 Hours of Braising

After 3 hours the pork belly was ready for the next step. I tested it by using a fork and piercing the fat. It was pretty darn soft.

I transferred the meat to a new Pyrex dish that was smaller as the meat had shrunk and then covered it with the new BBQ sauce. I placed it back in the oven at 400 degrees and let it brown for about 20 minutes.

Now this might look burnt to you but I can tell you it's not. The fat was able to crackle and that is one of the things that makes pork belly so darn good. The meat inside was tender and almost buttery. Mmmmmmmm.

The true test is that my husband asked if there was any more the next day. He told me he had been looking forward to it. That really is a testament. He is not a foodie like me.

I would have liked this on arugula to balance it with some peppery bitterness but we didn't have any. I cut little wedges on top of brown rice the next day and it was good with the extra sauce.

 

Braised Pork Belly with Cherry Cola and Hoisin BBQ Sauce

1.75 - 2.00 lbs of Pork Belly

Seasonings to taste
1.5 cups red wine
1/2 cup soy sauce
1 large onion
1.5 cups Cherry Coke
1/3 cup of Hoisin sauce
2 Tablespoons Pure Maple Syrup (Grade B preferably)
3 Tablespoons Soy Sauce

Score fat side of pork belly with criss crossed lines, about an inch deep. Rub spices on fat side, pushing into the scored lines.

Pour the red wine and soy sauce on top of the pork belly and let marinate, covered, for about 12 hours, flipping at least once.

Remove from fridge and add sliced onions to pan to create a bed for the meat to lay on. Place in a 250 degree oven for about 2.5 - 3 hours, checking for tenderness.

While braising, mix the ingredients for the sauce,  place in a heavy saucepan and bring to almost a boil, then down to simmer. Simmer until reduced significantly and sauce thickens.

Remove meat from oven, transfer to a new clean dish without liquid or onions. Smother in the sauce and return to 400 degree oven for about 20 minutes. The fat on top will crackle and turn brown.

Baconfest 2013 - Oh Yummy!

Last night was the long anticipated 2nd Annual Baconfest at the Farmer's Market in Royal Oak, Michigan. About 30 vendors showcasing delectables that all feature bacon. If you love bacon, or even maybe just like bacon, how can you go wrong?

It was a wonderful event, with both tried and true favorites along with come more experimental or conceptual dishes. At some point in the evening, I went from trying everything to being more selective (I know what pizza with bacon tastes like, I might was well save some room for a doughnut fried in bacon fat with a bourbon cream).

The lighting was dim (really very nice - little Christmas style lights were strung across the ceilings, bringing a nice warmth to the venue) so my photos on the IPod are not really stellar quality. The notion of carrying around a huge camera while balancing little plates of food as I strolled about did not seem ideal. At this type of event you really have to be ready to jostle and negotiate to make sure you get to try all the tasty treasures. I'm apologizing for the lack of good photos but I'm going to be okay with it.

Mac Shack "Bacon Made Me Do It"
Mac and Cheese

When you try so many different types of food you have to have highlights. I have learned from this event that you find new restaurants and food products to try in the coming year while you wait for another event like this. For instance, at the first annual event last year, I discovered both One Eyed Betty's (which became a favorite restaurant in our house) and Treat Dreams Ice Cream (another local haunt for us). This year was no different and I think I have a short list of places to try.

 

Highlights:

 

1. Hands down, the best booth of the night was from Ocean Prime with two(!) wonderful samples. There was a pork belly braised with coca-cola, over a bed of white beans. The juice from the meat made those little beans taste delicious and that was some of the most tender pork belly I have ever had with a sweet smoky taste that can't be beat. I already have ideas for my next pork belly adventure at home (I'm thinking cherry coke and hoisin). I will definitely be visiting Ocean Prime for some upcoming special occasion as this is another excuse to try them (I am very interested in their truffled deviled eggs which I tried to celebrate in a previous blog). Ocean Prime also had this wonderful little dessert - a petite round of bacon buttercake with a scoop of bourbon bacon ice cream. This was such a wonderful balance of flavors.

2. The Produce Station in Ann Arbor made a baklava with bacon, apricots and pecans.

Pork Liver Pate with Aspic

You had to like baklava to like it (which I do) and ti gave it a really interesting taste without being overpowering, kind of adding a savory to the sweetness. They also had a pork liver pate nestled on an aspic jelly concoction that I loved.

Begniettes from Gastronomy

3. Gastronomy in Southfield featured Bacon Begniettes with a Bacon Maple Cream. The pastry was a wonderful light and eggy dough and the addition of the bacon (more was crumbled on top) was so delicious without being overpowering. This was a favorite of all of our group.

4. Green Lantern Pizzeria's Bacon on a Stick. This is a tried and true favorite that I can get anytime even when it's not Baconfest but it's still delicious. Skewers of bacon, candied with a little heat. Mmmmm good. That I can get them any time I want should not diminish the tastiness of this dish!

5. The Meeting House in Rochester served a beautiful little strip of Focaccia flavored with rosemary and bacon, topped with whipped ricotta cheese and peach bacon chutney. It was delightful.

6. Rock City Eatery in Hamtramack made these elaborate sandwiches that were really works of art

Lamb Belly Sandwich

with lamb belly with glaze and a creamed cheese of some sort. They were beautiful and oh is lamb belly worth a try!!!

7. One Eyed Betty's served little Pork Belly Bahn Mini. I will definitely try the full size one at the restaurant (although I'm in love with their seafood po boy).They were wrapped like little treasures in aluminum foil.

8. Treat Dreams featured two flavors with extra bacon goodness in honor of this event. Nuttin' Better than Bacon, with Peanut Butter Ice Cream, Nutella and Bacon and Maple Bourbon Bacon. Both delicious and available on a rotating basis at the store.

There were other delicious items too and I could go on an on although there was plenty I didn't like either. When there are so many choices you can be picky!

Pork Belly is the "New Bacon"

 It's a homage to Baconfest!!!

Okay so technically pork belly is the cut of meat that is used from the butchered pig to give us delicious bacon but it's a good thing all onto itself without the curing and smoking. If you have read my blog in the past you will remember that I spoke about "Bacon with a Side of Bacon" at one of my favorite local spots, One Eyed Betty's in Ferndale, Michigan. They give you bacon in the traditional sense, along with a juicy succulent piece of roasted pork belly. Once you have had pork belly you will see what I mean.

So yesterday I bought a piece but since it was a little over two pounds perhaps I should say I bought a "hunk" of pork belly. Pork belly is something you have to ask for at the local meat counter, they have it hiding in the back and if you have to be in the know. But it is actually cheaper than bacon, much cheaper actually. I paid $7.75 for this slab and it's a blank canvas for me to work with. I get to flavor it just how I would like it.


I should note that the young man behind the counter told me that he wanted to come live at my house after I also bought a pound of slab bacon (that stuff is delicious too) and two 1 lb. packages of ground beef. Yes, I know that this is a ridiculous amount of meat but while I grocery shop other areas in town I like a specific butcher counter at a local supermarket (Holiday Market). There are a few reasons: 1. They have pork belly and they are the only ones in town that do, 2. Their Holiday Market Slab Bacon is some of the best bacon I have ever had, at a reasonable price, and it's super fresh, 3. Their ground beef is ground on the premises which I trust better than pink slime the major grocery stores carry, or meat that comes from out of the country, and 4. Fresh chicken breasts. I am scared of frozen ones and since I really like don't like chicken at all I feel better if it's fresh.

Kosher Sea Salt on Pork Belly - Oxymoron?

Spices for dry rub

So back to our pork belly. . . This was a two day process. The first day I had to get the pork belly ready. If you google recipes on line you will find a lot of complicated processes and marinades. Simple is best and will let the pork belly shine. So I made a little dry rub from basic ingredients. For spices I used ground pepper, thyme, cayenne pepper and some garlic salt (new find at Trader Joe's where you grind the garlic and the salt together, brilliant!). To this I added some sugar and some kosher salt. I think the main idea is that you use some spices and balance it with some sugar but the choice of what you use would be your preference. I know a lot of people who really like rosemary but I am not a big fan of that particular herb so I rarely use it. Thyme, to me, is less overpowering.

Pork Belly dressed and ready to go

I rubbed the pork belly all over with the rub and placed it in a covered Pyrex dish overnight. Technically it was closer to 12 hours because it's Sunday and I have other things going on. Really this whole process is easy. . . it sits in the fridge and the rub adds a new dimension to the meat. You could use a plastic bag to store it overnight (or my 12 hours) but really I am weary of plastic bags that sometimes add a whole new flavor dimension that I'm not really interested in. No added flavors with Pyrex.

Before Rinsing

Now here is where it gets interesting. . . when you actually take it out of the fridge to move on to roasting you rinse off the rub. I know, I can't believe it either but the spices have done what they need to do an we can move on to roasting. If you look closely, you will see that it actually marinated even though we call it a "rub". There were juices in this pan that had developed and I have to tell you it was already smelling good. So I rinsed it under cold water and patted it dry with a paper towel before transferring this lovely pork belly to a roasting pan.

A roasting pan is really your best bet. I lined the bottom part that catches the fatty juices with foil for less mess. We just don't want the meat sitting in fat that may burn and char this dish.

Rinsed and Ready to Roast - Cover with Foil!

I then placed the pork belly on the slotted part but covered it with foil as it baked. I put it in the oven at 350 degrees, covered for a total of an hour and a half, turning every 30 minutes and recovering with my foil tent. After 90 minutes of this care (need I tell you it smells divine in this kitchen?), it is time to finish this off.

I added a bit of hoisin sauce on the top of the fat to give it a little more flavor. I didn't overdo it - just a light glaze to mix with those fatty juices.. Hoisin is like an Asian BBQ sauce, giving some of that smokey flavor but with undertones of teriyaki sauce. Good stuff. I just brushed on a thin layer.

Make sure the pork belly is fat-side-up and place in an oven at 450 degrees. You will hear a cacophony of sound as the fat actually sizzles and pops as it browns.

 

Glaze of Hoisin Sauce brushed on. . .

 

Roasted Pork Belly

Ingredients

2 lbs of fresh pork belly
1/4 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon garlic salt
1/2 teaspoon black pepper
3 Tablespoons sugar
3 Tablespoons kosher salt
2 Tablespoons Hoisin sauce

Directions:

• Combine spices to make a rub and cover the pork belly liberally. Place in covered Pyrex dish and marinate overnight in the fridge. 

• Rinse the pork belly and pat dry with paper towel. Place on a roaster pan and cover with foil. Place in a preheated 350 degree oven and bake for about 90 minutes, flipping meat every 30 minutes and recovering with foil.

• Glaze, fat side up, with hoisin sauce and place back in oven for about 15 minutes at 450 degrees.

Candied Bacon and Cheese Corn Bread

It was Sunday which is almost - not quite - synonymous with grocery shopping here. As I contemplated the box of corn bread mix that has been sitting in the pantry from Trader Joe's for a couple of months I was thinking about how to spice it up. Sometimes I add some brown sugar, or maple syrup, to make it a little sweeter but I was in the mood for some savory flavors too. Bacon! It came to me as I did a quick inventory of the groceries we had bought today. To take it up to another level I thought about specifically making candied bacon.

Corn Bread with Candied Bacon and Cheese

Ingredients:

1 box of Trader Joe's Corn Bread Mix (or your equivalent)
1 Egg - per package instructions
1/2 Cup of Oil - per package instructions
3/4 Cup of Milk - per package instructions
2 Strips of Bacon
Brown Sugar and Cayenne Pepper
1/3 Cup Shredded Cheese 
More Brown Sugar and Cheese for garnish/topping




Shhh, don't tell but I opened the perfectly wrapped stack of platter bacon that we got from the butcher department. If family members check it will be obvious because there is no possible way to wrap it back up to look the same. I seriously wonder how they do it and why I can't recreated the look. I took two slices and stuck the rest back in the paper, albeit it's messy, and maybe no one will be the wiser.

Bacon with Brown Sugar and Cayenne = Candied Bacon with a Kick!

To make this quickly, and not to have to clean a whole broiler pan for two slices, I used a foil lined cookie sheet with the deeper sides. I sprinkled them with a good coating of brown sugar and a little bit of cayenne pepper. Stick this tray in a cold oven (not preheated) for about 15 minutes at 400 degrees. You want the bacon to turn bright red. I removed it from the pan and tore it into little bits to add to our corn bread batter.

Candied Bacon Bits

Bacon and Cheese folded into batter

While the bacon cooled, I mixed the box of corn bread with the egg, oil and milk according to directions. No secrets, beat the egg with the oil and milk and add the powdered mix. You stir the mix in until it's moistened but still lumpy. To this I added the bacon and the cheese. I used about a 1/3 cup of shredded cheese. Today's cheese selection was 4 State Cheddar by Sargento. It looked intriguing and boasted 4 kinds of cheddar from across our great states. . . California, New York, Vermont and Wisconsin!

I poured this combination of flavors into a greased Pyrex 8x8 square pan and then sprinkled more cheesy goodness and brown sugar on top and placed it in a 350 degree oven for 45 minutes, again according to the mix directions. 

Ready for Baking. . .

So the verdict? Well the almost-8-year-old noticed I was posting and asked what these photos were from and then noticed the pan of bread sitting as it was posted. She tasted it and declared it "delicious" and just now came up and stole the pan to take into the kitchen for dinner. That also lets me know that the bacon is not too spicy as she does not like when I add cayenne pepper.

 

Cabbage on the Cutting Board

Okay, totally unrelated but I just couldn't help but share a photo of my first use of my new cutting board today because it looks so darn cool (and you know I just censored myself!). I made cabbage and noodles for dinner tonight and actually enjoyed cutting the cabbage. I know, I have problems!

Friday Night's Dinner is Breakfast. . .

French Toast and Maple Glazed Baked Bacon

The almost 12 year old that lives here likes to go to this thing called Skate Jamz. His friend is here too so I had to come up with something respectable for dinner. I should be honest and tell you all that we will have carry out or something out later (once they are skating) and I wasn't really thinking about meal prep. Breakfast is always liked and well received.

I really like to bake the bacon rather than fry it in a pan. Lining the the baking sheet (make sure it has some kind of rim) makes it easy clean up too. Right before the bacon was appropriately crispy, I added a quick brush of pure maple syrup. I don't know where I heard it but I try to buy Grade B rather than the more expensive Grade A. It may be the only time I don't pursue the highest mark but it's more flavorful and good in recipes.

Star Ingredients - Don't skimp on the heavy whipping cream

French Toast - this is not the time to cut calories even if you are contemplating doing so. Listen to me, skim milk and some cooking spray in the pan is just not going to cut it.

Don't you want this to taste good? Have a salad tomorrow instead! Although I will say leftover French Toast is quite good the next day. Wrap it in foil and put in the fridge. But I digress. . .

 

French Toast

Recipe:

8 slices of white bread
Yes, nice bakery French bread would have been great but alas we had a loaf of cheap grocery store bread. To make it a little more palatable, I put it on the counter to dry out for about a half hour.

6 large eggs
1/2 cup Heavy Whipping Cream
1 cup Half and Half
2 Tablespoons Pure Maple Syrup
1 Tablespoon Brown Sugar
1/8 Teaspoon Ground Cinnamon
Dash of Nutmeg
Fresh Ground Pepper and Salt to taste

Mix all ingredients with the exception of the bread in a bowl with a whisk. The whipping cream will make this a thick consistency, combine well. Mixture will start to separate if you set aside so you may have to stir up again.

Place the slides of bread in a baking dish and pour the egg mixture on top, insuring that all areas are covered. I had to use two Pyrex dishes to coat the bread without overlapping. Turn/flip the slices after about 7 minutes or so and then soak again.

Heat up frying pan with a mixture of oil (I used Canola) and butter. Again, don't skimp thinking it will be okay. . . it won't. The mixture gets it heated fast and it browns better. It also puffs the bread up a little bit. You put a lot of work in this and we want it to be delicious.


Fry until a little more than golden brown and then flip and cook some more. I find that the first batch in the pan takes the longest (maybe I am impatient and don't heat the pan thoroughly) and is never the prettiest in terms of browning. When each batch is done, place on a plate between layers of paper towel and top with a sheet of foil to keep it warm. In terms of plating, I took a photo for the blog on a plate. That will be for my husband. Kids get it cut up in bowls and drizzled with syrup. I have learned that kids are messy French Toast eaters.

Maple Glazed Bacon

12 oz of thick slab bacon (I used uncured applewood smoked bacon today)
Pure Maple Syrup


Place strips of bacon on lined cookie sheet and place in a cold oven. Heat to 400 degrees and bake for about 15 minutes. Brush with maple syrup and bake for five more minutes. Place cooked bacon between sheets of paper towel to drain extra grease and place in oven to keep warm on a plate while getting dinner ready.

French Toast and Maple Baked Bacon

Quick Lunch: Farfalle with Marscapone and Apple Cinnamon Bacon

I have been staring at this pack of apple cinnamon bacon for a few days. . .

It was a Christmas gift from my friend Aimee who shares my love for bacon. She bought it fresh at a farm on the western side of the state. While I knew my bacon was waiting for me, Aimee and I live quite a distance apart. She stuck in her freezer at work so we could plan a rendezvous which occurred last week.

So I've been looking at it trying to figure out what to do with it. It was too special to just fry up by itself (although now that I tasted it, that would have been good too). I really wanted to showcase it and thought about some of the flavors that may compliment it. A pasta dish came to mind. Don't worry there's plenty of bacon left for other dishes this week!

Farfalle with Mascarpone Cheese, Apple Cinnamon 

Bacon and Cranberries

This was for a light lunch so I only made 1/2 a box of pasta and I have a lot left over. . .  

Some of the ingredients used for today's dish - all staples in the house.

Ingredients:

1/2 box of Farfalle pasta (or your shape of preference) cooked

1/2 cup of Mascarpone Cheese

1/4 cup of dried cranberries

1/3 cup of pine nuts

Dash of salt (I chose sun dried tomato flavor - I have an array of flavored salt, and yes, I have a problem)

Ground Pepper to taste

Chopped Cooked Bacon - Apple Cinnamon goodness - Our Piece de resistance!

Cook pasta per directions on box. You will want to drain quickly and have the other ingredients ready as you will want the marscarpone cheese to melt in. Take pasta and stir quickly with the cheese until well covered. toss in cranberries and pinenuts. Add salt and pepper to taste. Top with bacon.

I would just like add that the aroma of the bacon in the house was wonderful. I was very tempted to keep the bacon grease for a future dish. I am happy to report the cooked bacon is going to go back in the fridge, wrapped in paper towel, for future use. Good stuff. Thank you Aimee!

Helpful hint for the day: I love things like cranberries and pine nuts. These items aren't always cheap, especially when I also like pecans, almonds, etc. etc. I store them in the freezer so they stay fresh and are always ready for use.

Enjoy! Leftovers for lunch tomorrow. . .

Saturday Night Dinner Out on a Sunday Night = Baconfest!

So tonight is a Saturday night even if it's Sunday due to MLK tomorrow. Sunday night is free pinball after 6 at One Eyed Betty's in Ferndale. The kids must have looked pretty pitiful or just extra cute because when they went up to the bar to break a 20 spot at 5PM they were told "it looked like 6" and they turned the machines on for them.

The showcase dish for us at One Eyed Betty's is an appetizer called "Bacon with a Side of Bacon":

Bacon with a Side of Bacon at One Eyed Betty's

So what exactly is this wonderful dish? Well there's bacon (of course) and also pork belly. Slow roasted, melt in your mouth, flakes as you cut it, pork belly. Accompanying these piggy dishes is an panko encrusted scotch egg and arugula. If you cut into the egg before it cools, you have yolky golden goodness to drizzle on the plate and it's wonderful. Yep, new word, "yolky".

They have many beers to choose from. When I go there I typically get a sampling of whatever hard cider they have available. Today's pick for me was McKenzie's Black Cherry Hard Cider and it was delicious! Just a hint of cherry, not overpowering, so you could taste the bite of the sour apple. Good stuff. What I love about One Eyed Betty's is that they serve each beer/drink in one size and they pick what kind of glass based on the drink. So in this case my cider was in a tulip glass (14 oz) but other imbibements come in pilsners and other assorted sizes including the firken (consider this the "mother load").

Other dishes for our dinner includes beer cheese soup (a staple), a Po Boy with shrimp for me, a Bacon Betty Burger, and a steak sandwich. Andrew decided to forgo his typical grilled cheese (which is one of the best around town, with a side of tomato jam) to be more adventurous - and remember this blog is about food adventures - to try an appetizer of Pork Belly Poutine for dinner. Fresh cut fries, cheese curds, pork belly confit (yes more pork belly but this was with a slight BBQ sauce) and poached egg. He didn't want to be too hard core adventurous so we ordered the egg and gravy on the side. He reports it was pretty tasty. We were so involved in this dish that we forgot to take a picture.

Good thing I ran today at the YMCA and did some strength based training too. . . One Eyed Betty's is very very close - like so close you can't miss stopping - to Treat Dreams. Treat Dreams is famous for exotic and new ice cream flavors and Sunday is the beginning of the new rotation. Sunday Breakfast was available with . . . yes, you got it. . . bacon! Waffles, bacon and maple syrup. I don't think I need to say anymore. Let's keep in mind that tickets for general admission to the 2nd Annual Baconfest aren't available until February 1st.