Thursday, August 18, 2011

Grilled Pork Belly - tweaking the recipe

OMG.  I saw this recipe for grilled pork belly on, and I just had to share with you.  It clearly needs some tweaking to be within low-carb limits, but I think its definitely doable.  Holy Moses, look at the pin up photo for that succulent meat.  Must.  Wipe.  Drool.  From.  Mouth.  'Nough said.
Tweakin' it:  Okay, so we don't do agave syrup, and all that pineapple is a little too much gild on the lily, if you know what I mean.  Let's try this.
  • 1 4-pound pork belly (with or without rib bones)
  • 4 tsp kosher salt plus more
  • 2 tsp freshly ground black pepper plus more
  • 1/2 cup coconut palm sugar paste
  • 4 tbsp softened butter
  • 6 poblano chiles, stemmed, coarsely chopped
  • 3 habanero chiles, stemmed, sliced into 1/4" rounds
  • 3 serrano chiles, stemmed, chopped
  • 2 cups water
  • 1 cup pineapple chunks (fresh or prepared with no syrup or sugar added)
  • 1/4 cup apple cider vinegar
  1. Preheat oven to 250°F.  Rub pork belly all over with a paste made up of the following: 4 teaspoons salt, 2 teaspoons pepper, 1/2 cup coconut palm sugar paste, 4 tbsp softened butter.
  2. Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles. Pour 2 cup water and 1 cup pineapple chunks into pan. Cover pan tightly with lid or two layers of foil.
  3. Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.
  4. Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve pineapple and chiles. Gently boil juices and pineapple until reduced to about 1 1/4 cups, 45–50 minutes.  Remove from heat.  Blend glaze with immersion blender.  Add reserved chiles. Let glaze cool; chill.
  5. Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.
  6. Reheat glaze.
  7. Bring grill to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chile sauce.  Serve, drizzled with vinegar.
Carb Breakdown: This tweaked recipe makes six servings.  Assuming that the glaze is divided equally among the six servings, each servings has 7.3 grams of carbohydrate (palm sugar paste is 24 grams, pineapple is 20 grams).  If you want to cut down carb consumption further, just use less glaze (or no glaze) on your serving of pork. 

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...