Can I Use A Different Cut Of Meat Instead Of Pork Belly?

Yes, you can use a different cut of meat instead of pork belly. While pork belly is the traditional cut of meat used in this recipe. You can experiment with different cuts such as pork shoulder or pork loin. However, keep in mind that the cooking times and methods may vary depending on the cut of meat you choose.

How Do I Know When The Pork Belly Is Cooked Properly?

When the pork belly is cooked properly you will be able to easily cut the meat with a spoon. There should be very little resistance and the meat will come apart fairly easily.

Can I Freeze The Spice Rubbed Pork Belly?

Yes, you can freeze the spice rubbed pork belly. Place the pork into an air-tight container or snap-lock bags. The pork can be stored in the freezer for up to 3 months. When needed, simply thaw it in the refrigerator overnight and reheat it in the oven.

Tender Pork Belly With Quick Pickled Cucumbers

Few things are as satisfying as a deliciously tender cut of pork belly with quick pickled cucumbers. The pairing of the tangy and refreshing quick pickled cucumbers and the pork belly becomes a match made in culinary heaven.

Whether you’re cooking for a special occasion or simply looking to indulge in a gourmet meal at home. This recipe for tender pork belly with quick pickled cucumbers is sure to turn heads.

TABLE OF CONTENTS

In this post, we’ll share all the tips and tricks you need to make this dish a success. Along with step-by-step instructions that are easy to follow, even for beginners.

So grab your apron and get ready to wow everybody’s taste buds with this deliciously unique pork belly dish!

Tender Pork Belly With Quick Pickled Cucumbers All You Need To Know

Pork belly is a fatty, flavorful cut that’s often used in Asian cuisine and has become increasingly popular in the Western culinary world.

This is my favorite cut of pork, when cooked right it is flavorful, tender, and juicy. The intense flavor comes from the layers of fat in the meat.

Add zinging fresh quick pickled cucumbers, along with fresh vine tomatoes. Stuff them all into pita bread and you’ve got a uniquely delicious meal.

The Ingredients For Pork Belly With Quick Pickled Cucumbers

We’re using pork belly slices which are relatively cheap and easy to cook. Pork belly slices can be cooked in a variety of ways.

Slow roasting is a popular method we like to use, as it yields tender, juicy meat. We also like to use a spice rub that we make ourselves. This is an awesome recipe for pork belly with quick pickled cucumbers.

Pork Belly Spice Rub

This spice rub I’ve used many times. Something I created years ago and has been refined over time. This quantity is enough for 1kg (2.2 lb) of pork belly slices.

½ cup Paprika smoked
¼ cup Sugar raw
¼ cup Coffee freshly ground
2 tbsp Cumin ground
2 tbsp Coriander ground
1 tsp Salt Himalayan pink
1 tsp Black pepper freshly ground

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Quick Pickled Cucumbers

Quick pickled cucumbers are a tangy, refreshing condiment that’s amazingly easy to make at home. I make them all the time and use them on burgers and serve them with pork or fish.

½ Cucumber telegraph or Persian
1 small Onion red
1 Chili pepper mild or medium heat
3 tbsp Vinegar Korean apple double strength
Sea salt Himalayan pink
Black pepper freshly ground

They’re made by marinating sliced cucumbers, red onions, and fresh Anaheim chili in a mixture of Korean double strength apple vinegar, salt, and pepper. You can buy Ottogi double strength vinegar from any Korean grocery store.

The cucumbers only need to marinate for a short period of time, typically just 10-15 minutes, which makes them a great option for a quick and easy side dish.

*^{Ingredients For Quick Pickled Cucumbers}*

Finding The Perfect Cut of Pork Belly

Choosing the right cut of pork belly when shopping. You want a cut that’s evenly marbled with fat. When you’re purchasing pork belly slices it is very easy to see the ratio of fat to meat.

The fat will help keep the meat tender and juicy during cooking. Also fat is where the flavor is, so look for the layers of fat. Avoid cuts that have a lot of meat or gristle, as the final product could be dry and tough to chew.

*^{Fresh New Zealand Pork Belly Slices}*

The Recipe Pork Belly With Quick Pickled Cucumbers

To Prepare The Rub — Measure out the ingredients and simply mix together in a sealable container. Clip on the lid and shake to combine the spices.

Rubbing The Pork — To make cleaning up a breeze later on, cover your kitchen counter with plastic wrap. Next, lay the pork belly slices on top of the plastic. Using a brush or your fingers, evenly spread yellow mustard over the entire surface of the pork.
- Evenly sprinkle a generous amount of dry rub onto the pork belly slices and gently pat it in. Leave the pork to rest for 5 minutes so that the dry rub can adhere to the meat.
- Once done, transfer the pork into a container, layering it if necessary. Cover the container with a lid and store it in the fridge for at least 12 hours.

*^{Pork Belly Slices Spread With Yellow Mustard}*

Chefs Pro Tip — To use a spice rub, start by adding a binder like yellow mustard. Generously coat the meat with the mustard and the rub.

You can let the pork belly sit with the rub on for a few hours or overnight in the fridge to allow the flavors to amalgamate and permeate the meat.

Rubbed Pork Belly Slices In Container — *^{Rubbed Pork Belly Slices In a Container}*

Cooking The Pork Belly

Preheat the convection oven to 135°C (275°F). For a regular conventual oven 145°C (293°F).

Prepare The Pork For Cooking — By placing it in a deep baking tray that’s been lined with parchment paper. Cover the pork with aluminum foil, ensuring that the shiny side is facing outwards.
- Pop the tray into the preheated oven and cook for 3 hours. Once done, remove the tray from the oven and let the pork rest, still covered, for 20 minutes. This resting period allows the meat to become moist and tender, making it easy to pull apart.

When cooking the pork belly, the spice rub will form a delicious crust on the outside of the meat and infuse the inside with flavor. Be sure to keep an eye on the meat as it cooks, as the sugar in some spice rubs can burn if the heat is too high.

Quick Pickled Cucumber

Slice The Cucumber — Lengthwise and use a teaspoon to gently scrape out the seeds. This creates a half-moon-shaped groove in the center of the cucumber. The seeds are where most of the water is stored.

Chefs Pro Tip — To prevent the salad from getting too wet, it’s important to take out the cucumber seeds. This is because the seeds hold a lot of water. By doing this, the cucumber will stay crunchy and fresh and won’t become too watery.

Cut The Cucumber — Red onion, and chili into slices that are around 1cm (0.4 inches) thick. Put them in a bowl and mix in Korean double strength apple vinegar, salt, and pepper.
- Try the salad and add more vinegar or seasoning if it needs it. Leave the salad to sit for 10-15 minutes before you serve it.

*^{Sliced Cucumber, Chili, and Red Onion}*

To plate your pork belly with quick pickled cucumbers. Slice the tomatoes, warm the pita bread, and cut open the pocket. Slide in the tomatoes, pork, and pickled cucumbers.

Now you’ve got a fantastic pork belly with quick pickled cucumbers for the family. This isn’t a hard meal to cook you’ll just need a little planning.

Experiment with Different Flavors

While this recipe features a classic combination of spice rubbed pork belly and quick pickled cucumbers. Be adventurous and experiment with different flavors and spices.

For example, you could add a bit of heat to the pickled cucumbers with some jalapeños. Or swap out the cucumber for carrots, radishes, or zucchini. The possibilities are limited by your imagination. So have fun and get creative!

Using a spice rub for the pork belly is a great way to add layers of flavor and complexity to the dish. When choosing a spice rub, consider the flavors that will complement the pork belly, such as smoked paprika, cumin, coriander, or coffee.

Overall, using a spice rub is a great way to elevate the flavors of your tender pork belly with quick pickled cucumbers and impress your guests with a delicious and flavorful meal.

Helpful Resources

Can I Use A Different Cut Of Meat Instead Of Pork Belly?
Yes, you can use a different cut of meat instead of pork belly. While pork belly is the traditional cut of meat used in this recipe. You can experiment with different cuts such as pork shoulder or pork loin. However, keep in mind that the cooking times and methods may vary depending on the cut of meat you choose.
How Do I Know When The Pork Belly Is Cooked Properly?
When the pork belly is cooked properly you will be able to easily cut the meat with a spoon. There should be very little resistance and the meat will come apart fairly easily.
Can I Freeze The Spice Rubbed Pork Belly?
Yes, you can freeze the spice rubbed pork belly. Place the pork into an air-tight container or snap-lock bags. The pork can be stored in the freezer for up to 3 months. When needed, simply thaw it in the refrigerator overnight and reheat it in the oven.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.