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CRISPY PORK BELLY BY MARCUS LAGE EXECUTIVE CHEF OF HULA HULAS

For Season 12 Cooking Hawaiian Style was proud to be on location at the beautifully renovated MARCUS LAGE Crispy Pork BellyGrand Naniloa Resort in Hilo. The owners did an amazing job with the vibe and decor partnering with famous hula photographer Kim Taylor Reece. Built in 1939 the hotel is nicknamed the Home of Hula while its decor exemplifies that in every way.

 

Marcus Lage is the executive chef of Hula Hulas the hotels newly released restaurant offering a great menu for food, cocktails, ambiance and a spectacular view of the famed Hilo Bay. If you are ever in Hilo, a stop on your culinary adventure at Hula Hulas is a must.


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Ingredients for Pork Belly Brine:
Pork Belly, skin on 6-7#
½ cup Granulated sugar
½ cup Kosher salt
2 cup Warm water
½ tsp Fennel seed
4 Garlic clove, smashed
½ tsp Mustard seed
1 cup Rice wine vinegar
6 cup Cold water 

Braising Liquid Ingredients
4oz Rice wine vinegar
4oz Shoyu
1 qt Chicken stock
6 Garlic clove, smashed
6 Bay leaf
1 Maui onion, cut in half and charred
1 Parchment paper, large enough to cover pork belly
1 Foil sheet, large enough to cover roasting pan

Final Stage of Prep Ingredients
Oil, enough to submerge and fry
1 Tbs Hawaiian sea salt
6oz Adobo glaze
Scallion Bias Cut, 2ea


Cooking Process:

Method of Preparation for Brine
Toast spices.

1. Mix all ingredients except for cold water. Stir to dissolve sugar and salt.
2. Add in cold water. Stir to combine.
3. Submerge pork belly, if needed weigh down to keep submerged. Brine for 24 hours.

 

Method to Prepare braising liquid
Preheat oven to 250 F.
In a roasting pan, combine all ingredients. Stir to incorporate.
Remove pork belly from brine and place into roasting pan. Braising liquid should nearly cover.
Lay parchment over pork belly. Cover roasting pan with foil.
Cook for 3.5 hours or until tender.
Allow to cool enough to handle. Remove from cooking liquid. Place into another pan. Place another pan atop, with weights to flatten and shape.
Allow to fully cool in refrigerator. Portion into manageable size pieces to cook. 

Final Stage

Preheat oil to 350 F. Carefully place pork belly into hot oil. Fry until golden and completely crispy.
Remove, season with Hawaiian salt and allow to drain.
Slice, place on top of garlic fried rice.
Drizzle with adobo glaze.
Garnish with scallions.

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