Crispy Pork Cheek Belly Or Turkey Thigh Salad Recipes

CRISPY PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

CRISPY PORK CHEEK, BELLY OR TURKEY-THIGH SALAD

Steps:

• Sprinkle the meat liberally with salt and pepper. Refrigerate overnight, uncovered.
• When you're ready to cook, rinse the meat in cold water; if you're using the oven (see next step), heat to 300. Put the fat in a pot that will allow you to submerge the meat, or nearly so. If you're using lard or duck fat, heat it in the oven until melted; if you're using oil, warm it.
• Submerge the meat in the fat, put a piece of parchment paper directly on top and weigh the paper down with something (I used a wooden spoon) to keep it in place. Cook slowly on top of the stove or in the oven, adjusting the heat as necessary so the fat bubbles gently - not rapidly - and turning the meat once or twice if it is not completely submerged. (You may wind up cooking at a temperature as low as 250.) It's done when you can easily pierce it with a skewer, 2 hours or longer for cheek and belly, 1 hour for turkey.
• Remove the meat from the fat. Proceed or refrigerate the meat, lightly covered, for a day or two. Heat the oven to 350. (If you're using turkey, drizzle the bread with olive oil.) Place the meat skin-side up directly on top of the slice of bread (you want the meat to just cover the bread; any bread that's exposed may burn). Put on a rack set over a rimmed baking sheet and roast, checking occasionally and adjusting the heat as necessary, until the skin becomes quite crisp, as little as 45 minutes or somewhat longer. Remove.
• Meanwhile, whisk together the olive oil, vinegar, mustard, capers, salt and pepper. Taste and adjust the seasoning; the dressing should be quite sharp. Wash and dry the greens. If you're using turkey, pull out the thigh bones (they should slip out easily). With the meat still on top of the bread, chop the meat and bread into bite-size pieces (it doesn't matter if it crumbles a bit). Toss with the greens and the dressing, and serve.

ROASTED PORK BELLY WITH CRISPY SKIN

Steps:

• Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.
• Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.
• Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours.
• Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.
• Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.

CRISPY PORK BELLY WITH SRIRACHA

Steps:

• Mix together the five-spice, garlic, 1 tbsp of the sriracha and 3 tbsp of the soy sauce. Rub really well into the meat, but not the skin, and leave to marinate for a few hours or overnight.
• When ready to cook, heat the oven to 180C/fan 160C/gas 4. Sit the pork skin-side up on a wire rack in a roasting tin and roast for 2 hours 30 minutes.
• While the pork is roasting, put the remaining 2 tbsp sriracha, 2 tbsp soy sauce and honey in a small saucepan together and bubble for a few minutes until syrupy.
• Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas 7. Then, using tongs and a sharp knife, cut the crackling away from the pork. Score the exposed fat and sit in another tin. Sprinkle sea salt over the crackling and put back on the wire rack. Roast the meat and crackling alongside each other for 30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes, until the pork is really charred and sticky, and the crackling brown and really crisp. Smash the crackling into pieces and eat with thinly sliced or shredded pork and the remaining glaze.