Monday, April 15, 2013
Honey Glazed Pork Loin & Belly
It's hard to speak about the trivial things going on in my own life when such tragedies as today's events in Boston occur. So instead of rambling about being tired, or being over-worked, or stressed... I'm just going to say I'm thankful. We never know when our last day will come. Nor do we know what tomorrow will bring. So I'm thankful for my health, my sanity, my family. And my prayers go out to all of the families affected by today's awful event.
1 lb. pork belly
1/4 cup brown sugar
1/4 cup salt
1/2 tablespoon cinnamon
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon garlic powder
2 cups chicken stock
1-2 tablespoon olive oil
1 lb. pork loin, cut into 1 & 1/2 inch thick medallions
salt and pepper, to taste
1/2 cup water
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
3 garlic cloves, crushed
1 tablespoon black peppercorns
In a small bowl, combine the brown sugar, salt, cinnamon, paprika, onion powder, cayenne, and garlic powder.
Score the pork belly and rub the spice mixture all over the pork belly, making sure to get in the creases of the scoring. Tightly wrap pork belly in plastic wrap and refrigerate for at least 4 hours, up to 24 hours.
Preheat oven to 275 F.
Unwrap pork belly and rinse off spice rub. Pat pork belly dry.
Heat a large oven-proof skillet under medium high heat and add olive oil. Sear the pork belly, scored side first, until golden and caramelized. Add enough chicken stock to the pan to come up halfway on the pork belly. Transfer skillet to oven and cook until pork belly is nice and tender, about 4-6 hours. Alternatively, you can do this step in a slow-cooker if you don't want to have your oven on for such a long period of time.
Combine the water, soy sauce, rice vinegar, honey, garlic, and black peppercorns in a small saucepan. Reduce mixture by half or until slightly thickened. Set aside.
Heat a large saute pan under medium high heat. Season the pork loin medallions with salt and pepper, to taste. Add oil to the saute pan.
Add the pork loin to the pan and cook until caramelized. Flip over and cook until at desired temperature. About a minute or so before done, pour some of the glaze liquid into the hot pan and let the mixture thicken around the pork loin to coat it.
Brush some of the thickened glaze on the pork belly, as well.
We served this with some creamy grits and balsamic brussels sprouts. Definitely a tasty meal.
I hope you all have a great rest of the week and remember not to take any day for granted! Be safe!