Tag: #bbq

Grilled Pork #2 Belly up to the Table for Some Delicious Pork and Conversation

Grilled Pork #2 Belly up to the Table for Some Delicious Pork and Conversation

The kids were all home for a couple of days, which is a miracle in itself, so we threw a party! Really, it was to celebrate the twins’ graduation from college (boy that went fast) and the end of tuition days. I polled the kids to see what they wanted for eats, after all, that’s the Asian mom way of saying I love you…” what would you like to eat?” and the response was “anything, Mom”. Ugh, no help.
Maybe I needed a theme? Comfort foods? Where they have been and where they are going? Hmm, that had potential. So I went with it.

Where they have been: Where they are going

Houston, Texas for Jamie….Queso!!! You need munchies at a party so Queso and tortilla chips would be perfect. Besides, she is moving to Minneapolis and cheese is HUGE there too right? Anyone care for some cheese curds?
Nashville, Tennessee for Jordan, hmmm…bbq! To combine it with where Jordan is going, Korea, I decided on Grilled Pork Belly and Khal Bi (marinated Beef cross-cut ribs). I just killed two birds with one stone! I’m a genius, lol.

Spicy Grilled Pork Belly

Black Rice and Marinated Pork Belly waiting for the grill to fire up.

The food was casual, friendly, and easy, mostly family favorites.  I pulled out my Somen Salad recipe, perfect for a crowd and the warm weather.  We fired up the grill for the Khal bi (marinated beef ribs) and Spicy Grilled Pork Belly.  Jorge put out the tortilla chips with the Queso Dip, salsa, and Wes’s famous tuna dip.  Bowls of fresh berries from the Farmer’s Market rounded out the menu.  For the grand finale, Jamie made a DELICIOUS banana cake (nooo, forgot to take a photo of it) filled with a chocolate ganache and covered with Cream Cheese Frosting.

We all gathered around the table to eat, gab, laugh and enjoy each other’s company. Isn’t that what it is all about?

The Spicy Grilled Pork Belly was a hit.  The pork is cut into thick slices similar to thick-cut bacon and marinated in chili sauce, brown sugar and soy sauce. I adapted the recipe from the blog Barefoot in the Kitchen and it is SUPER SIMPLE and delicious!  We served it with purple rice, Gochuchang (Korean chili paste) and lettuce to be wrapped like a taco.

Purple Rice, Purple Rice

The purple rice is novel and fun and requires nothing extra except for 2 tablespoons of black rice mixed with your regular rice.  As it cooks the rice turns a really cool shade of purple. Your friends will think exotic and fancy, take the credit with a smile.  Regular short grain rice would work and for carb haters, cauliflower rice is a great sub. The pork would also make a screamin’ slider.  Top sliders with Siracha mayo and an Asian slaw of cabbage, onions, and pickled ginger. YUM.

SpicyGrilled Pork Belly

Spicy Grilled Pork Belly

Grilled Pork belly, sweet, salty, spicy and delicious!
Course Main Course, Meat, pork
Cuisine Asian, Fusion
Keyword bbq, gochujang, Pork Belly
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound pork belly thick sliced (you can find it at most Asian markets)

Marinade

  • 2 tablespoons soy sauce pref Sempio 707
  • 2 tablespoons olive oil
  • 3 large garlic cloves minced
  • 2 tablespoons chili paste use either Siracha with garlic or Gochuchang chili pepper paste
  • 3 tablespoons light brown sugar
  • 1/2 -1 tablespoon sesame oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

The Finish

  • 1 head of red lettuce or butter lettuce
  • Chili pepper paste Gochuchang
  • Toasted Sesame seeds
  • Green onions
  • Rice

Instructions

  • Remove the skin from the pork belly and slice the meat into 1/8" - 1/4" wide strips. If you don't have access to already cut pork belly.
  • Stir together the soy sauce, olive oil, garlic, chili paste, sugar, sesame oil, pepper and salt in a mixing bowl.
  • Place the meat in the bowl with the marinade and toss to coat thoroughly. Marinate for 1 hour.
  • Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes.
  • When the pork has cooked through, remove from the grill and place it on a paper towel lined tray.
  • Sprinkle green onions and sesame seeds to garnish
  • Serve with rice, lettuce and pepper paste for wraps or in a roll as a sandwich or tortilla as a taco with an Asian slaw and siracha mayo.
Melon, Mozzarella and Prosciutto & Basil Oil (Can’t Take the Heat, Get out of the Kitchen)

Melon, Mozzarella and Prosciutto & Basil Oil (Can’t Take the Heat, Get out of the Kitchen)

Summer has announced itself with a bang. This past week has seen temperatures touching in the 90’s.  I’m not turning on the stove.  Lucky for me I have my own barbecue guru, Wes.  So while he stood outside in the heat barbecuing the least I could do was throw together a cool and refreshing salad with the melon I had picked up at the Framer’s Market.

I pulled out a favorite recipe I found on Epicurious years ago, Brochettes of Melon, Prosciutto and Fresh Mozzarella.  The original recipe called for threading melon, prosciutto and fresh mozzarella on skewers.  When I am going to a party I will go the extra mile and do this but for a casual meal I cut the melons into bite size chunks, tear the prosciutto into strips, throw everything including the mozzarella into a bowl and finish it with the basil oil.  Much quicker and just as tasty, the perfect dish for a hot summer day.  The basil oil is a breeze to whip (or whisk) up.  Just 2 ingredients, EVOO and minced shallots but it definitely brings this dish to the next level.  Delicious!  Try this salad NOW while the cantaloupes are super sweet and juicy.

DSC04237

And to go with our melon salad, Grilled Vietnamese Chicken.  Big bold flavors that include lemongrass and fish sauce.  The marinade is easy to put together and it only needs a couple of hours to sit before grilling.  Its so good it deserves its own post which you can find here (it’s here!).

I’m so happy summer is here!  Enjoy!

Can’t Take the Heat, Get out of the Kitchen...

Ingredients

  • Adapted from Epicurious-Brochettes of Melon Prosciutto, and Fresh Mozzarella
  • 1 small about 2-pound cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
  • 6 small fresh water-packed mozzarella balls or one 8-ounce ball * drained
  • 6 thin slices prosciutto cut in half lengthwise, gathered into ruffle
  • 6 8- inch wooden skewers

Basil Oil

  • 1/2 cup EVOO olive oil
  • 1/3 cup packed fresh basil leaves plus sprigs for garnish
  • 1 medium shallot quartered

Instructions

  • Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
  • For basil oil: Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
  • Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

And now for my stupid easy rendition!

  • Forget the skewers
  • Cut cantaloupe into bitesized 1" pieces (add watermelon if you like) and place on platter
  • Add mozzarella balls
  • Shred prosciutto and toss on top of melon and cheese.
  • Drizzle with basil oil and garnish plate with basil sprigs