General Tao Bacon
Cooking with bacon is a favourite activity for most Canadian chefs, and pork belly dishes are becoming more andmore common. What you are looking for from your butcher is a raw, uncured or smoked pork belly. Once braised,the meat is incredibly tender, and new flavours can be added. Inspired by a dish of General Tao chicken, the saucebelow has essences of ginger, sesame and garlic that work unbelievably well when glazed over the succulent pork belly. It is great as an appetizer with an Asian flavoured coleslaw, but if served with sticky rice it makes a fine main course as well.
In a bowl, combine brown sugar, rock salt, powdered ginger, five-spice powder, star anise and cracked peppercorns and mix well. In the bottom of a casserole dish, place 1⁄2 of the spice rub and put pork belly on top. Cover belly with remaining spice mix and refrigerate, covered, for 24 hours. Remove pork belly and brush off spice mixture. Rinse under cold running water and pat dry with paper towels. Place belly in a clean roasting pan or appropriately sized casserole dish.
In a saucepan, heat beef broth, sake, onion, celery, bay leaves, fresh ginger, and garlic. As soon as liquid boils remove from the heat and pour over pork belly. Make sure pork is completely submerged in liquid before it goes into the oven. Use a resting rack as a weight if needed.
In a saucepan, heat beef broth, sake, onion, celery, bay leaves, fresh ginger, and garlic. As soon as liquid boils remove from the heat and pour over pork belly. Make sure pork is completely submerged in liquid before it goes into the oven. Use a resting rack as a weight if needed.
At serving time, place 6 pieces of bacon (or 1 piece per person) onto a baking tray lined with parchment paper. Liberally glaze each with cold sauce, using as much as you like, but 2 tbsp (30 mL) per person is about right. Heat bacon in a 350ºF (180ºC) oven until golden and sticky, or about 15 minutes, with only the top broiler element on.
Ingredients
Directions
In a bowl, combine brown sugar, rock salt, powdered ginger, five-spice powder, star anise and cracked peppercorns and mix well. In the bottom of a casserole dish, place 1⁄2 of the spice rub and put pork belly on top. Cover belly with remaining spice mix and refrigerate, covered, for 24 hours. Remove pork belly and brush off spice mixture. Rinse under cold running water and pat dry with paper towels. Place belly in a clean roasting pan or appropriately sized casserole dish.
In a saucepan, heat beef broth, sake, onion, celery, bay leaves, fresh ginger, and garlic. As soon as liquid boils remove from the heat and pour over pork belly. Make sure pork is completely submerged in liquid before it goes into the oven. Use a resting rack as a weight if needed.
In a saucepan, heat beef broth, sake, onion, celery, bay leaves, fresh ginger, and garlic. As soon as liquid boils remove from the heat and pour over pork belly. Make sure pork is completely submerged in liquid before it goes into the oven. Use a resting rack as a weight if needed.
At serving time, place 6 pieces of bacon (or 1 piece per person) onto a baking tray lined with parchment paper. Liberally glaze each with cold sauce, using as much as you like, but 2 tbsp (30 mL) per person is about right. Heat bacon in a 350ºF (180ºC) oven until golden and sticky, or about 15 minutes, with only the top broiler element on.
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