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RECIPE
12 INGREDIENTS9 STEPS1HR

Grilled Pork Belly and Green Asparagus

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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While I have cooked many of these pork belly dishes, nothing is more satisfying than the dish featured here – it tastes like a million bucks, yet takes less than 5 minutes of actual prepping time (plus a few minutes for the asparagus). It’s like playing the Lotto for a dollar and winning the jackpot.

1HR

Total Cooking Time

12

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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16 cups
Water
1
Onion , quartered
2 cloves
2
Cinnamon Sticks
2
Dried Chili Peppers
to taste
1 Tbsp
Peanut Oil
to taste
Cayenne Pepper
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Directions

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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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