Bourbon-Maple Glazed Pork Belly

The more you weigh the harder you are to kidnap. Stay safe… Eat pork belly!

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Ingredients:

  • 1 pound fresh pork belly
  • 2½ cups chicken stock
  • ½ onion, chopped
  • 4 cloves garlic, chopped
  • ½ cinnamon stick
  • 1 bay leaf
  • 3-5 whole allspice cloves/ anises

Sauce:

  • ¼ cup real maple syrup
  • 100ml bourbon whiskey
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce

Directions:

  1. Preheat your oven to 180C.
  2. Heat enough oil to cover the bottom of a large pot or Dutch oven. Sauté onion, garlic, cinnamon stick, bay leaf, and spices until fragrant.
  3. Add in stock and cook for 20-30 minutes.
  4. Place pork belly in the Dutch oven, bake for 2½ hours, until tender.
  5. Drain away sauce; chill the pork overnight to improve the texture of the meat.
  6. When ready, tip the ketchup, soy sauce, maple syrup and bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 15-20 mins more until sticky.
  7. Serve with risotto!

 

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Sous Vide Miso Maple Salmon

Happy New Year!

The beginning of a year is always a good time for me to review my resolutions and take stock of what I have done over the past year. In 2016, I ditched Korean fried chicken for the Chairman’s smoked pigeons, feasted on numerous macarons and cupcakes, and let countless meals go cold in the search of photographic perfection. As I loosen my belt and take a look at the culinary fads that flooded my social media feeds in the past year, including superfood sensation (kale chips? really?), sweet-savory creations and an array of pimped up ice-cream sundaes crowned with egglettes, I wonder how many of these gourmet trends can stay in the scene.

2016 was also a year for upgrading my kitchen gadgets- I owned my very first sous vide machine!! Sous vide cooking was developed in the mid–1970s by chef Georges Pralus at the Michelin Three-Star Restaurant, Troisgros, in Roanne (still remember this place?) initially as a means of cooking delicate foie gras. In the last two decades, sous vide cooking has become the secret of top chefs at major restaurants around the world. This alternative method of cooking promises incredibly succulent meats without having to worry about overcooking, charring, timing. Unlike the aforementioned culinary fads, I’m sure this gadget will be something I swear by for the years to come.


Ingredients (2 servings)

  • 12-ounce skinless salmon fillet
  • 1/4 cup miso paste
  • 2 tablespoons mirin
  • 1 tablespoon maple syrup

Directions:

  1. Set the water bath to 104ºF (40ºC).
  2. Place the salmon in a large zipper lock bag. Add the miso, mirin, and maple syrup. Seal the bag tightly.
  3. Place the bag in the water bath and set the timer for 30 minutes.
  4. When the timer goes off, gently remove the salmon from the bag and discard any remaining cooking liquid.
  5. Heat up oil in a non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total.