Crispy Pork Belly

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

subheading: Chile Gastrique:

2 cups Nam Pla Sauce, recipe follows

subheading: Pork Belly:

2 cups canola oil

3 slices Tender Pork Belly, recipe follows, cut ½-inch thick by 3-inches long

1 cup green papaya, julienned on a mandoline

½ cup carrot, julienned on a mandoline

2 ounces ripe Roma tomato, diced

1 ounce red onion, shaved or sliced thin

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

2 ounces Nam Pla Sauce, recipe follows

1 ounce macadamia nuts, diced and roasted

subheading: Nam Pla Sauce:

1 cup honey

1 cup lime juice

¾ cup good-quality fish sauce

¼ cup rice vinegar

1 tablespoon minced garlic

1 tablespoon sambal oelek

subheading: Tender Pork Belly:

Nonstick spray, for the pan

2 tablespoons rough sliced fresh ginger

4 cloves garlic, smashed and rough cut

1 stalk scallion, rough cut

3 to 4 pounds pork belly, skin on

1 cup mirin

1 cup sake

1 cup teriyaki sauce

1 tablespoon sambal oelek

Directions at foodnetwork.com

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