Holiday recipe: Monsoon East pork belly

Chinese Style Pork Belly
Chef Nathan Crave, Monsoon East
Bellevue, Washington

3 TBL kosher salt
1 TBL black pepper

Take 2lbs.  pork belly and cut in half
Salt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat

4 cups chicken stock
1/2 cup oyster sauce
1/2 cup soy sauce
1/2 cup shao hsing (chinese coking wine)
1 cup pineapple juice
1.5 tbl. szechuan pepper corn
3 ea. star anise
1/2 cup brown sugar
1/4 cup fresh ginger sliced thin
1 ea. large onion cut into quarters
2 ea. clove garlic crushed

Preheat oven to 300 degrees F

Get saute pan hot w/ high heat place fat side down and turn heat to medium brown fat side and turn over brown other side, there is no need for oil because you are rendeing fat from the belly, repeat w/ other piece of belly.

After browned place meat in a oven proof dish that can hold meat and liquid

Place measured ingredients in a stock pot and bring to a simmer

Pour over belly

Cover w/ aluminum foil place in oven cook for 2 hours until tender

Pull out of oven

Let belly cool in liquid

When cool, slice belly 1/4 in thick

To serve crisp belly in a nonstick pan