Soy Milk Braised Pork Belly With Edamame Puree
by Ling
@ 22 Oct 2013
Ingredients
1 pork belly (about 400g), skin removed
20g kosher salt
20g sugar
6 garlic cloves, divided
1 yellow onion, peeled and julienned
1 ltr chicken stock
1 ltr soy milk
Edamame purée, fennel and coriander, for garnishing
Preparation
Season the pork belly with the kosher salt and sugar and marinate overnight. Rinse and pat dry the marinated pork belly with absorbent paper towels. Place the marinated pork belly into a stockpot and add in 4 garlic cloves, julienned yellow onion and chicken stock and heat the stock to a simmer. Braise the pork belly for an hour and then transfer into another stockpot. Add in the remaining garlic cloves and soy milk and gently simmer until the braised pork belly has softened. Remove the bean curd skin that forms periodically on the surface and place onto a silpat-lined baking tray and dry in a pre-heated oven. Set aside the bean curd skin chips for serving.
Remove the stockpot from the heat and set aside the mixture to cool. Once cooled, place the stockpot into the chiller and allow the braised pork belly to soak as much of the soy milk overnight. Heat the soy milk-braised pork belly just before serving.
Spoon the edamame purée onto each serving plate and top with the soy milk-braised pork belly. Garnish with the bean curd skin chips, fennel and coriander.
Serves 4
