We're on a mission to find out how many different ways you can make bacon the star of a dish.
You've probably never even heard of a bacon lollipop, but Chef Uno transforms pork belly into this savory, decadent treat.
Bacon Lolliops Ingredients:
2 pounds pork belly
1/4 cup soy sauce
1/3 cup Shoaxing rice wine
2 tablespoon brown sugar
1 tablespoon minced garlic
1 tablespoon coarsely chopped ginger
1 teaspoon 5 spice powder
1 cup kosher salt
1/4 cup hoisin sauce
1 tablespoon white sesame seed
1 tablespoon sliced green onions
Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight. Pre-heat oven to 350F. Completely line a roasting pan with foil for easy cleaning. Pour enough water cover bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until internal temperate is 145F. Remove pork belly and increase oven temperature to 500F. The salt should have formed a crust which you should now remove. Once oven has reached temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and skewering. When ready to serve, drizzle hoisin sauce, then top with sesame seeds and sliced green onions.
Cheers to eating well, Chef Uno.