Vietnamese Caramelized Pork Belly

Across the world, Asians began consuming this wonderful cut of meat centuries ago, possibly as early as 5000 B.C., and it is neither trendy nor unusual to find pork belly eaten throughout households of Asian-American families.  Scholars believe the Chinese were the first to domestic the wild boar and bring us the culinary use of pork.  Roasted whole pig adorns many tables during the Lunar New Year and other Asian celebrations.  The crispy outer layer of skin delights, and the entire animal is cherished for its sweet meat and wonderful hue.

Recently, a trend throughout America rages on in kitchens manned by everyday, workman chefs to the haute cuisine of the Napa Valley. Pork belly! Glance at almost any menu and the belly will hold a prominent spot as the pork option either in appetizer or entree form.

From Okinawa to China to Vietnam and back, the pig holds its place among the culinary treasures of the Orient. I would guess it is almost as wonderful as the "hand-carved alabaster bathing vessel" that Marcus Vindictus gifted to "Julius Caesar" in History of the World.   

Many Vietnamese versions include coconut water or milk and caramel sauce.  I was researching something different, and I adapted this from Charles Phan's Vietnamese Home Cooking.

Caramelized Pork Belly

1-2 lb. pork belly skin on

2 tbsp soy sauce

1 cup vegetable oil

2 tsp fermented red bean curd

1 tbsp oyster sauce

2 tsp sugar
3 tbsp fish sauce
1 Thai chili

4 pieces star anise

4 inch long pieces ginger
4 cloves garlic, mashed

Bring a large pot of water to a boil and add the pork belly.  Cook for 5 minutes, and remove the pork. Using a fork, poke holes in the skin and rub with half the soy sauce.  In a heavy bottomed pot, on medium high, heat the oil, and add pork, skin side down.  Lower to medium and cover the pot for about 10 minutes.  While this cooks, mix the remaining soy, oyster sauce, fish sauce, red bean curd, and sugar to make our braising seasoning.  The bean curd should be mashed to form a paste.   

Flip the belly over.  It should be nice and brown.  Cook on the other side for an additional 4 minutes.  Remove the pork and place it in a pan.  Pour the pork fat into a jar and reserve. Cover the pork with cold water allowing the skin to bubble.  Remove the pork and slice into 1/2 inch or so strips.  

In our pot, add a couple of tablespoons of pork fat and sweat the garlic and ginger.  When fragrant, add the braising paste, star anise, Thai chili and cook for another minute, and add about 2-3 cups of water.  Add the pork, mix well, cover and simmer for about one hour and thirty minutes.  

Never boring and always reliable, Tom Petty and the Heartbreakers excels much like our beloved pork belly!  This Hall of Famer provides a blueprint on American rock classics.  Their debut album gave us the hits "Breakdown" and "American Girl", which paved the way for standouts such as "You Got Lucky", "The Waiting", "Refugee", and the amazing duet with Stevie Nicks "Stop Draggin My Heart Around."  

Petty churned out hit after hit over the next few years.  Full Moon Fever and Into the Great Wide Open  overlapped with his work in the supergroup the Travelin Wilburys (which included Bob Dylan, George Harrison, Roy Orbison, and Jeff Lynne).  

A huge influence on many of today's rockers, Petty brings FM radio to life.  When the local station becomes boring, just move over to internet radio or go back to 1985 and check out this outfit as he performs Refugee.

Beef, Green Peppercorns

From north to south, the cuisine of Vietnam changes drastically.  The north traditionally embraces the older style of simplicity and plentiful herbs.  Absent from many dishes would be the spicy Thai chili and sugar.  However, traveling south would bring change and influence from bordering countries.  In the Hanoi region, beef would be prepared in this manner but a couple of ingredients might be removed. Today we will include all of the outside influences and embrace change!  Thai chili, a good amount of green peppercorns, and the sweet and salty marinade help create a tangy style of beef which beautifully represents the Vietnamese cuisine that has been shaped throughout the past century.  France, China, Thailand, and Vietnam all contribute to this version of Steak au Poivre.  

Bo Xao Tieu Xanh- Garlic and Green Peppercorn Beef

1 ½ lb. sirloin cubed

Marinade

1 tbsp water

3 tbsp oyster sauce

1 tsp sesame oil

1 tsp sugar

1 tbsp oil

4 garlic cloves crushed
1 Thai chili

1 red onion diced

2 tbsp green peppercorns

2 tbsp unsalted butter

1/4 cup green onions sliced

salt

black pepper
cilantro

rice

Mix the ingredients for the marinade and toss with the beef.  Allow this to rest for about an hour.  In a wok or large saute pan, heat up the oil until it shimmers.  Sear beef until it is browned on all sides and still rare.  Remove the beef from the pan and add the garlic, chili, and onions.  Caramelize very well and return the beef to the pan.  Mix well and add peppercorns.  Cooking quickly, toss to coat the meat and swirl in the butter.  When the butter is fully incorporated add the green onions, turn off heat, and check for salt and pepper.  Serve with rice and cilantro leaves.
  

Custom Plates by Gerald Haessig

In the mid-80s, one of my favorite bands was the Psychedelic Furs.  An influential band of the early British post-punk movement, the Furs were also featured in two hit films of the 80s- Valley Girl (which starred Nicolas Cage) and Pretty In Pink (starring Molly Ringwald).  Valley Girl used the track "Love My Way", and the band contributed the title song to Pretty In Pink (although the song was much older than the movie).  So today I have been jamming to some of those classic tunes including the previously mentioned and hits such as "President Gas", "Forever Now", "Ghost In You", and "Heaven."  

My tasty beverage was a wonderful Dark and Stormy!  I used Spiced Cruzan Rum, Reed's Ginger Beer and fresh lime juice.  Fantastic, though I am not sure if it paired well with the beef, it tasted great and packs a wallop!