Grilled Pork Belly & Green Asparagus

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One of the greatest mysteries in our Universe is without doubt the fact that pork belly is not the most popular food there is !
In my opinion, it should be treasured and respected with the likes of caviar, foie gras and lobster. 🙂
It certainly is a delicacy if prepared by a Chinese master chef and transformed into a pyramid, or if just simply roasted or simmered, with lots of spices or just sea salt and pepper, in chinese buns, in a kaiser roll or as Szechuan-style or Shanghai-style braised pork belly ( hong shao rou, 红烧肉 ) or any of the never-ending list of pork belly recipes from around the world.
While I have cooked many of these pork belly dishes, nothing is more satisfying than the dish featured here – it tastes like a million bucks, yet takes less than 5 minutes of actual prepping time (plus a few minutes for the asparagus). It’s like playing the Lotto for a dollar and winning the jackpot 🙂
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Bon Appétit ! Life is Good !
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Click here for more Pork Belly on ChefsOpinion
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Grilled Pork Belly & Green Asparagus

grilled asparagus & chili relish

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: to 4 qt water add 1 ea quartered onion, 2 ea garlic gloves, 4 ea star anis, 2 ea cinnamon sticks and 2 ea dried chili peppers, kosher salt to taste

: simmer the pork belly very slowly until very tender, but NOT falling apart, remove from the stock, strain the stock, reserve the stock for a noodle soup or pork sauce

: while the belly cooks, blanch, shock and drain fresh green asparagus, 8 oz per portion

: when the meat is tender, remove from the stock, then remove the bones from the belly

: slice into 1/3 inch slices

: 3-4 slices for one portion

: to season the belly slices, mix 1 tblsp peanut oil with kosher salt, cayenne pepper and granulated garlic, coat both sides of the belly

: grill until there are nice grill marks

: repeat the same procedure with the asparagus, make sure you use a new or properly cleaned plate

: grill until heated through and there ar grill marks

: grilled asparagus & chili relish

: Grilled Pork Belly & Green Asparagus

: Grilled Pork Belly & Green Asparagus

: Grilled Pork Belly & Green Asparagus

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2 comments

I’m afraid I would look like the “pork and his belly” if I ate that. It looks good but I would have to pass because of the fat. I suppose I could leave the fat on the plate and enjoy the rest.

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