I put the pork belly in the refrigerator on Thursday night http://cookinginsens.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/, which means it stayed there until Sunday morning. It was okay and still in good shape but I think 24 hours is enough. My Bavarian essence is definitely a keeper and the family ate like field hands 🙂
Spicy aubergine http://cookinginsens.com/2013/02/19/spicy-aubergine-with-beef-and-sprout-stir-fry/, cold, fanatically rinsed udon noodles and baby bok choy cut in a crazy woman fashion turned this Sunday grill into a feast.
For the bok choy, cut into quarters, separate the leaves from the stems and wash. In 1 tbsp peanut oil and 1 tbsp sesame oil, saute until fragrant some ginger and garlic. Add the bok choy stems and saute for about 2 minutes. Add the leaves and saute until just wilted. Sprinkle with roasted sesame seeds.
Pork Belly with Bavarian Essence Part 2
Remove the pork belly from the refrigerator 1 hour before grilling and rub the skin with more Bavarian Essence http://cookinginsens.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/
Heat the grill to 450 F with top down. Turn off half the burners or move the charcoal to one side of the grill and put the pork belly on the cold side and close the top for 1 hour. Rotate the belly 180 degrees, close the top and continue to cook for another hour.
In the meantime make a sauce for the pork belly:
Pork Belly Sauce
1/4 onion, minced
2 large garlic cloves, minced
1 inch ginger, minced
2 tbsp sesame oil
2 birds’ tongue chillies, chopped
1 tsp sake
1/4 cup soy sauce
2 tbsp water
2 tbsp sugar
1/2 cup water
1/2 cup soy sauce
Sweat the garlic, onion and ginger in the sesame oil for about 5 minutes. Add the chillies and sake, then cook for another minute. Add the 1/4 cup soy sauce and 2 tbsp water, then cook for about 3 minutes.
Add the sugar, 1/2 cup water and 1/2 cup soy sauce and boil until reduced by half. Set aside and allow to cool.
Remove the belly from the grill, allow to rest for 15 minutes, slice and drizzle with the sauce and serve with bok choy, cold udon noodles and spicy aubergine.