Twice cooked master stock pork belly

Discussion in 'Nose to Tail' started by moikel, Jul 26, 2013.

  1. moikel

    moikel Master of the Pit OTBS Member

    http://www.smokingmeatforums.com/t/110635/masterstock-pork

    This was the original post with the ingredient list.The twice cooked in that post was poached then smoked.

    Here its going to be poached,pressed then hard fried the next day.

    I pulled a 1& 1/2 litre bottle of frozen master stock out,then added to it an easy 2 litres of pork stock left over from the general purpose batch I did ears & things in.

    The ingredient list & measurements are in the original post.I just touched it up with some fresh garlic, cilantro stalks & roots,star anise,ginger,fennel seed & a chopped blood orange,yellow rock sugar & a splash more soy.I do all this from taste & quite a few years of making this dish with different meats.

    First timers might want to follow the recipe(well sort of a recipe[​IMG]) that I posted in the original thread.

    My bit of belly is 2kg,pretty lean for belly.Pot big enough to take it flat & covered by liquid.




    If I  had some green shallots they would have gone in there to,likewise some dried chinese mushrooms. I chucked in 2x red shallots & 2x smoked dried chilli. 

    The tricky thing here is the reduction over time concentrates the salt so you have to be a bit cautious.

    You want a gentle simmer,really gentle[​IMG].Its a bit flexible ,you can take it to almost cooked through then turn it off & let it cool in the stock ,up to you. About an hour will do it on a gentle simmer.

    From there I will press & cool overnight like Clarissa.Then cut into cubes 2"x 2" or close hit it hard in the wok to crisp the skin give it a slug of poaching liquid to deglaze ,touch it up with hoi sin or similar .Thats for tomorrow.
     
    Last edited by a moderator: Jul 26, 2013
  2. moikel

    moikel Master of the Pit OTBS Member

    Sorry 1 & 1/2 litre bottle .
     
  3. Another great creation in progress! Coming along nicely so far  [​IMG]
     
  4. moikel

    moikel Master of the Pit OTBS Member

    The press.


    See you tomorrow.
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Count me in! [​IMG]

    Kat
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    More great food to watch....    [​IMG]  .....
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

      Diffinately watching, but..... are those little cartilage bonettes I see? Your pigs have stronger stomachs, I wish mine had all that meat!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good Mick, waiting for the finished meal!
     
  9. moikel

    moikel Master of the Pit OTBS Member

    We probably cut 

    /label our meat a little different down here.I got this bit cut from a belly about 3 feet long.I took back  bit with some small rib bones at one end. Also depends on the butcher ,the chinese cut pork a bit different.
     
  10. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks great, Mick.  Thanks for the link to your original master stock post.  Sounds like some great flavors in there!!  I've got several more pork belly sections left over from the last belly side I purchased, definitely going to give your recipe a try.  Looking forward to seeing the finished pics!!

    Clarissa
     
  11. moikel

    moikel Master of the Pit OTBS Member

    Master stock is one of those things you stumble on & go[​IMG]but where has this been,why didnt I hear about this earlier.My reaction anyway . Its classical Chinese cookery that also has some variants.

    High end joints here do squab pigeon or quail some times then fry them whole in the wok,then chop them. Chicken,duck,pork including hocks also go well.I just keep using the same base stock & adjust it each time.

    Its lovely & aromatic with star anise & other things in it. There might be dishes where  I change the vibe by using dried mushrooms & add mushroom soy then that becomes a variant that I keep separate for future use.

    If you want to make it lighter less starter master stock more plain chicken stock,back off the soy bump the cilantro,spring onions,lemon grass,lime leaf,fish sauce you are drifting towards Thai style.You get the picture. Theres a chef I know who does pork hocks this way with a sweet palm sugar /tamarind finish after he hits them hard in the wok.Finger licking good.[​IMG]
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Darn it Mick and Clarissa.....  You guys drive me nuts....(I didn't have far to go)....  I've got the master stock recipe and pork belly....   I have to get off of my lazy &#^ and do something.....   I really think the slow/low braise / press.. and grill or deep fry would be a "I'm in heaven moment"....  This will take me awhile to get my S#$T together....  I'm slow.... really slow....   

    Dave
     
  13. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Definitely an "I'm in heaven moment", but not to worry....pork belly is a very forgiving meat.  That master stock recipe does sounds amazing, sounds like it would work great as a braising liquid with many different cuts (I'm thinking beef short ribs especially).    We are all learning something from each other. That is what makes SMF so awesome!!!!
     
  14. moikel

    moikel Master of the Pit OTBS Member


    Done just right.Gentle brown colour on outside from soy.


    Cubed. I poached it for about an hour,turned it off let it sit in stock.Then pressed it ,frig overnight.

    I may have to hold this over to tomorrow,got to head out now might not be back in time for dinner.
     
  15. moikel

    moikel Master of the Pit OTBS Member

    OK this is how it went . I put some veg oil with a splash of sesame (easy)  hot wok. I don't use my wok that much & don't profess to be any sort of expert at all.But I do know HOT & keep it moving.In went the cubed belly that I moved around & crisped on every side.

    Then I took that out ,drained most of the oil,put in about a fat wine glass of reserved master stock with a tab of hoisin sauce,bubbled it. Done. Kept it simple. 

    Green veg ,bok choy here,plain rice.




    Really nice meal. Crispy & browned on all the cut edges,fragrant taste & a nice sauce over the top. Got maybe 4 litres of master stock to re freeze . A lot of the fat has rendered out in the poaching & wok frying.Stayed really moist. Its got a  gentleness in the flavours from the stock that wafts out of the wok,sauce over the top simplest thing you will make. 

    Hope you like it MICK
     
    foamheart likes this.
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ........[​IMG].......  Looks awesome Mick......  very informative tutorial....   

    Dave
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just couldn't picture it until this last installment and now I wonder why cause its just like you said only better. It looks outstanding. I went ahead and used my last belly didn't want to lose it. I will have another next week and I'll be trying this. Course everything the next week will be boiled building up mystery stock. LOL.

    That looks outstanding and with rice and boc-choy ( that will be broccoli)

    Thanks for sharing
     
    Last edited: Jul 28, 2013
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mick, the plated shot looks fabulous! Wish I had a big helping right now!!!!
     
  19. moikel

    moikel Master of the Pit OTBS Member

    Glad you liked it. The master stock bumped with hoi sin is a nice way to dress it. There was a campaign to standardize the names for all those Asian greens here. Bok choy,gia lan,wom bock, & a bunch of others. I plate a lot more than I  eat [​IMG]

    Clarissa had that idea that you could do short ribs this way,she is on the $ as usual. No reason you couldnt smoke them after poaching,no reason you cant mix up your sauce with what ever you want to add to master stock after you defat it.
     

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