Pork Ears Pares

Whenever a food craving strikes I always make sure to have it as soon as possible. Well, my husband knows that, because if I won't get it, he's the first one affected of my mood swings.

At times I don't have much things to do at work, my brain is wandering of what should I cook for dinner or for the weekend even if the week just started. And when my mind decided for what I want, it should be done. So, for this dish, which I don't have available ingredients, my husband and I have to do extra effort to buy specific ingredients just to satisfy my cravings.

I'm pretty sure he was satisfied because he requested me to cook it again. It was my first time to cook pork ears pares and my husband is not really a fan of such dish, so for him to request it, I'm definitely sure he loves it. Well, aside from satisfying my cravings, what really matters is for my husband to be happy with whatever I cooked for him.


Ingredients:

• 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2"
• 3 tablespoon + 1/4 cup white vinegar
• 1/4 cup balsamic vinegar
• 2 + 1 1/2 cups water
• 1/2 cup brown sugar
• 1 + 1 teaspoon salt
• 2 pcs star anise
• 2 pcs laurel leaves
• 1/2 cup dried banana blossoms
• 1/2 + 1/2 teaspoon black ground pepper
• 1 teaspoon whole black pepper
• 1 medium sized onion chopped
• 4 cloves of garlic chopped
• 1 teaspoon chili flakes
• 4 tablespoon oil

Procedure:

1. Boil 2 cups of water  with 1/4 cup vinegar, salt and pepper in a pot.
2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside.
3. Saute garlic and onion in a casserole.
4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes.
5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes.
6. You may adjust the saltiness as you desire.
7.  Remove from heat. Serve and enjoy.

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Braised Pork Belly

One of the easiest way to cook pork is by braising it. I think it is easier than frying, less fat (I guess) and less fear of hot oil splashing all over your kitchen and to yourself. But in this version of my braised pork, I did a little effort in elaborating its flavor by brining. Thanks to my short course in Science of Gastronomy for introducing this technique!

Brining is similar to marinating but with different result. Brining helps to lock in moisture, add tenderness and deep flavor to meat, while marinating often just adds flavor to its exterior. I also put some seasoning while brining to add more flavor when I cook it. If you try to research about brining rules, you will find different techniques in doing this, but in my several experiment, I will best suggest that 1 tablespoon of rock salt to 1 cup of water is just enough.

Well, so much of the geeky procedures, below is my ingredients and procedure in doing this recipe.

Ingredients:

• 1 Kg of pork belly (sliced in 1 inch thickness 6-7 inches long each)
• 3 cups of water + 3/4 cup for braising
• 3 tablespoon of rock salt
• 2 tablespoon brown sugar
• 1 tablespoon ground pepper
• 2 teaspoon chili flakes
• 3 tablespoon of minced garlic
• 3 tablespoon of minced onion
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• onion spring for garnishing

Procedure:

1. On a container (enough depth to submerge your meat in the brine solution), mix all the ingredients, except pork. Thoroughly, combine everything.
2. Add the pork.  Make sure that the meat is well submerged in the brine solution. Cover it and put in a fridge for at least an hour or until overnight.
3. On a pan, put the pork and 5 tablespoon of the brine solution.
4. Pour 3/4 cup water then turn on the heat to medium low fire.
5. Cover and let it simmer for 7 minutes then turn sides.
6. Continue to simmer with cover until the liquid is almost dry and thick.
7. Remove the cover and lower the heat.
8. Let it slightly fry until brown on both sides.
9. You may serve it as it is or cut it into smaller portions.
10. Garnish with chopped onion spring. Best serve with white rice.
11. Enjoy!

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