Yesterday morning, I moved from the freezer to the refrigerator what I thought to be a piece of travers du porc to cook and share with M. and Mme Parret because they raved about the travers I took to the Fete de Voisins http://atomic-temporary-17826715.wpcomstaging.com/2012/06/02/fete-des-voisins-or-french-block-party/. When I got around to taking a close look at it today, it was actually a large, pretty, pork belly. Oh well, moving right along. I could share with Jacques too.
Because I was impressed with the cure on the carbonnade I made yesterday http://atomic-temporary-17826715.wpcomstaging.com/2012/06/09/cured-pork-carbonnade-sandwiches-with-rosemary-garlic-mayonnaise/, yet annoyed that I didn’t soak it before grilling , I decided to see what would happen with a Morton Tender Quick pork belly, soaked before grilling. Why not? Also, I was curious to see if the skin would crisp up with the Tender Quick. Meaningless that I was having a few friends over for lunch for this experiment; I’m from the old school of Experiments Gone Wrong and therefore had a chicken thigh back up. Faux char sui, no less 🙂 Well, the pork belly didn’t crisp but it was enjoyed and not salty!
I made individual cherry crumbles for dessert. It’s the season.
6 cups pitted cherries
1 cup water
1/2 cup sugar
2 1/2 tbsps cornstarch
1/2 cup flour
3 tbsp + 1 tsp brown sugar
1/2 cup pecans, coarsely chopped
4 tbsp cold butter
Combine the cherries, water, sugar and cornstarch in a pot, bring to boil, then simmer for 10 minutes, stirring occasionally. Divide the cherry compote into 8 individual ramekins.
Mix the flour, brown sugar and pecans together, the cut in the cold butter with fingers, 2 knives or pastry utensil. Sprinkle on top of the cherries.
Bake the crumbles at 375 F for 25 – 30 minutes until brown and bubbly.