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Not Another Food Blog

Tag Archives: pork belly

Cantonese Pork Belly with Grilled Peach Slaw

25 Thursday Aug 2016

Posted by notanotherfoodblogca in asian, chinese, comfort food, easy, food, mexican, pork, pork belly, recipe, recipes, summer, Uncategorized

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Tags

BBQ, peach, pork belly, recipe, recipes, summer

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Ohhh boy. I made such an INSANE Asian fusion dish, which I swear had angels singing (or crying tears of joy) because it was on a whole ‘nother level! My boyfriend even said it’s up there in his top five dishes of all time!

Five spice pork belly with grilled peach slaw – who would have thought that they’d be crazy good together?  I really, really loved how the warm, slightly salty flavours of the five spice Cantonese pork belly complemented the tangy but sweet Southwestern inspired slaw. The first bite is an explosion of flavour and crunch (did you see that crackling?!) that just works well and tingles your lips at the same time.

What really helped elevate this dish was using local peaches from Niagara, which were SO sweet and juicy. They didn’t have to travel that far like the peaches from the US, and are in season right now in Ontario. This was my first time grilling them and can definitely say their sweetness is brought out even more after being barbecued! It’s perfection tossed together with homegrown cherry tomatoes, shallots, parsley, red pepper and lime juice. I was trying to find a kickass recipe that involved peaches for the Loblaws Share the Food Love contest, and this did not disappoint!

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Ah, pork belly, my second favourite type of meat… with ribeye being the #1. LOVED this so much. The five spice, shaoxing wine, salt, pepper and a touch of soy sauce worked really well. Not to mention it was baked at a low temp, and then put on broil for a few minutes to get that crunchy crackling. I used an interesting technique, placing sea salt on top of the skin so that the skin doesn’t cook while it bakes and allows you to finish the crackling evenly at the end.

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Overall, not complicated to make, and the payoff is huge. The vibrant colors and fresh flavour of this summery dish leaves me feeling bittersweet that summer’s about to end – make this dish ASAP and serve it with salad!

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Get the Recipe!

Spicy Thai Basil Pork Stir Fry: Pad Kra Pao (ผัดกะเพรา)

25 Sunday Oct 2015

Posted by notanotherfoodblogca in easy, pork, pork belly, slow cooking, stir fry, thai, toronto

≈ 5 Comments

Tags

carbs, pork, pork belly, thai

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I first had this dish way back at Khao San Road, one of the popular Thai restaurants here in Toronto. Stir fried pork, rice, egg – oh so reminiscent of some of the Filipino dishes that I grew up eating back in the Philippines (aka a diet of meat, rice and no veggies).

But… I fell in love with this dish a bit more recently at Pai, which really is the better of the two and one of my favourite restaurants, no lie (I think I’m there once a month). Their pad kra pao has PORK BELLY in it.

PORK BELLY!!!!

(cue doves flying as the clouds part and sun rays break through the sky)

I decided to try and make this glorious dish since I crave it all the time. And the results were INSANE. I looove the combination of tart and spice. Have it for breakfast, lunch or dinner, with a few slices of cucumber if you’re feeling really guilty.

Get the Recipe!

Japanese Braised Pork Belly (Buta No Kakuni)

13 Tuesday Oct 2015

Posted by notanotherfoodblogca in comfort food, dinner, japanese, pork, pork belly, recipe, slow cooking, winter

≈ 2 Comments

Tags

dinner, japanese, lunch, pork, pork belly, recipe, stew

Ahhhh pork belly, my second favourite meat of all time. It’s probably pork belly’s rich flavour and soft texture that’s got me so hooked. This time, I attempted to cook it braised, Japanese style. In other words, Buta No Kakuni – Japanese braised pork belly, simmered on low heat with soy sauce and dashi until it’s so tender that it melts in your mouth.

SOO GOOD. Simmering on low turns the meat to a texture almost buttery soft, complimented with the sauce’s salty and sweet flavours.

This recipe is super easy!! Top it off with a dash of shichimi togarashi for extra flavour.

You’re welcome.

Get the recipe here (and hit translate)!

Stir Fried Pork Belly and Chinese Broccoli (Kana Moo Grob)

01 Sunday Mar 2015

Posted by notanotherfoodblogca in asian, pork, thai

≈ 2 Comments

Tags

carbs, pork belly

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Loooord.

Pork belly. My second favourite cut next to rib eye. It’s the thick layer of fat of course, that makes pork belly so delicious and superior to any other cut of pork.

Take a slab of pork belly, boil it in salt, then deep fry it… you essentially get heaven in your mouth.

If you’re Filipino like me, you grew up on this stuff.

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But, since I’ve been craving Pai’s pad gra prow (stir fried pork with oyster sauce and holy basil), I decided to deviate from the typical lechon kawali (Filipino fried pork belly) and make kana moo grob คะน้าหมูกรอบ — Thai stir fried fried pork belly with Chinese broccoli. So yeah, it’s healthier (there are some veggies in it)!!

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Okay. Well, I didn’t really know what to expect, I’ve never made this dish before…

But after the first bite, I just couldn’t stop. It was DELICIOUS. From the first bite of the oyster sauce’s salty-sweetness, then followed by a perfect amount of kick from the bird’s eye chili, contrasted with the crunchy pork belly and the firm texture of the Chinese broccoli.

Sometimes I’m guilty of eating too fast because I’m too excited… and I just keep eating… not really taking in the dish and its flavours (case in point when I first tried Dominique Ansel’s cronut).

This dish is one of them. This is angels cried in heaven level.

You have to cook this ASAP.

(and then run on the treadmill after)

Get the recipe here and serve the kana moo krob with rice!

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