- 8 fried eggs
- As needed sriracha mayonnaise
- 1/2 cup red onion (pickled)
- 12 quarts water (cool)
- 300 grams salt
- 272 grams sugar
- 18 grams pink salt (#1 cure)
- 1 pork belly
- 1 piece ginger
- 2 yellow onion
- 3 pods star anise
- 1 cinnamon sticks
- 2 quarts chicken stock
- 2 quarts water
- 1 brined pork belly (cut into lardons)
- frying oil (As needed)
- 1 cup onions (finely diced)
- 1 1/2 cups carrots (small dice)
- 3 tablespoons ginger (finely julienned)
- 2 cloves garlic (minced)
- 8 cups cooked white rice (dried for 2 days)
- 1/4 cup oyster sauce
- fish sauce (A splash)
- soy sauce (A splash)
- 1 cup mung bean sprouts
- 1/2 bunch green onions (sliced thinly)
- 1/2 bunch cilantro (chiffonade)
- 1/4 red onion (shaved)
- 1 tablespoon olive oil
- salt (As needed)
- black pepper (As needed)
- 3/4 cup red wine vinegar
- 1. Heat 3 quarts of water in a saucepan and add the salt, sugar and pink salt. Stir to combine and continue heating until everything is melted. Remove from the heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.
- 2. Preheat an oven to 275°F. Set the onions and ginger over a low flame and char until the skins are completely blackened. Remove from the heat and when cool enough handle, slice the onion into rough chunks. Split the ginger lengthwise to expose the inner flesh and slice into 1-inch pieces.
- 3. Toast the star anise and cinnamon sticks in a dry pan over low heat until fragrant.
- 4. Combine the chicken stock and water. Distribute the charred onion, ginger, and toasted aromatics on the bottom of a hotel pan. Remove the pork belly from the brine, pat dry, and on top, skin side up, and pour over enough braising liquid to almost cover. Place a sheet of parchment over the surface of the belly and wrap tightly in foil.
- 5. Place in the oven for 3 hours or as needed (checking at the 2 hour mark) until fully tender.
- 6. Remove the foil and parchment paper and allow the pork belly to cool completely in the liquid before removing. Line a sheet pan with plastic wrap and place the belly, skin side down, top with another sheet of plastic wrap, another sheet pan and weigh down to press overnight.
- 1. Heat a large sauté pan over medium-low heat. Place the Brined Pork Belly lardons in the pan and render them completely until they are crisp and nicely browned. Remove the pan from the heat and scoop out the lardons and drain them on a paper towel lined tray. Strain and reserve the rendered pork fat for another use.
- 2. Assemble your stir-fry mise en place as the cooking process moves very quickly. Heat a wok or nonstick sauté pan over high flame and several tablespoons of neutral oil. Swirl to coat the bottom and sides. Add the onion and cook until it picks up just a bit of color. Remove the cooked onions from the wok and reserve. Repeat this step for the small-diced carrot.Add a bit more oil and stir fry the ginger and garlic until just fragrant. Add the dried white rice and continue to stir fry, breaking up the rice with the back of a spatula. Add the oyster sauce, fish sauce, and soy sauce, tossing and stirring well to combine. Add the mung bean sprouts, green onions, and cilantro, and mix to combine. Finish by adding the Brined Pork Belly lardons; toss again to combine
- 1. Place onions in a shallow pan.
- 2. Drizzle with olive oil, and season with salt and pepper.
- 3. Pour over red wine vinegar, and let marinate for no less than 1 hour.
- 4. Season again with salt and pepper, and grill onions.