Cooking Instructions
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Step 1
To a pot, add in
Water (16 cups)
,
Onion (1)
,
Garlic (2 cloves)
,
Star Anise (4)
,
Cinnamon Sticks (2)
,
Dried Chili Peppers (2)
, and
Kosher Salt (to taste)
.
Step 2
Simmer
Pork Belly (1 slab)
very slowly until very tender, but not falling apart. Remove from the stock, then strain the stock and save it for a noodle soup or pork sauce.
Step 3
While the belly cooks, blanch, shock, and drain
Asparagus (3 cups)
.
Step 4
When the meat is tender, remove from the stock, then remove the bones from the belly.
Step 5
Slice into 1/3 inch slices.
Step 6
To season the belly slices, mix half the
Peanut Oil (1/2 Tbsp)
with
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
, and
Granulated Garlic (to taste)
, coat both sides of the belly.
Step 7
Grill on a grill or in a grill pan until there are nice grill marks.
Step 8
Repeat the seasoning with the asparagus. Coat in
Peanut Oil (1/2 Tbsp)
,
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
, and
Granulated Garlic (to taste)
, Grill asparagus until heated through and there are grill marks.
Step 9
Serve the pork belly on top of the grilled asparagus.
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