An Cooking: caramel

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Selasa, 15 April 2014

Caramel Pork Belly Understanding Unctuous Unctuousness

The only thing more popular than pork belly is using the word "unctuous" to describe it. If youre not familiar with the word, it has several definitions, but in a foodie context its used to describe something rich, luxurious, and fabulously fatty - think bone marrow, foie gras, and of course, pork belly.

If youre a food writer, and youre doing a review or article about pork belly, you have to use the word unctuous or unctuousness whether you understand what it means or not. Ironically, another meaning for the adjective is, "Characterized by affected, exaggerated, or insincere earnestness."

I wasnt really sure I understood the true essence of unctuousness, but after eating this caramel pork belly Im pretty sure I get it now. Each bite was pure pleasure. Im usually a very fast eater (aka former line cook syndrome), but I tried to eat as slowly as I possibly could. It was just so unctuous.

While I used a very intense Asian-influenced sauce to compliment the rich pork, this same technique could be used for many variations. Once the pork is cooked and crisped-up, I can think of dozens of other sauces that would be stellar.

By the way, if you are concerned about eating that much fat, dont be. The piece of pork belly I used made two fairly modest portions, about 3 1/2-ounces each, once cooked. Thats about three tablespoon of fat. That Chicken Caesar salad you had last week because you wanted "something light" had way more fat than that, so relax and enjoy!

If the Vimeo Player isnt working, here is the YouTube version:

10-oz slab of pork belly (Berkshire pork if you can get it)
1 bunch green onions
salt
1/4 cup packed brown sugar
2 tbsp rice vinegar
2 tbsp Asian fish sauce
1/2 tsp soy sauce
1 tbsp ginger juice
4 cloves sliced garlic
4 whole dried red chilies (unbroken)
1/2 cup water

Foodie Note: I almost used this recipe from Michael Ruhlman for Chicken Fried Pork Belly Caesar, which looked and sounded incredible! Maybe next time.

Sabtu, 22 Maret 2014

Peach and salted caramel trifle

I should have been entertaining my husbands cousins tomorrow, but we have had to call it off because of the snow. However, I had already bought all the stuff for this trifle recipe so I made it anyway. We will be eating it all week, but that isnt necessarily a bad thing is it?

The recipe has been adapted from one in the Woman & Home Magazine supplement Tastes of Christmas.

Peach and salted caramel trifle

Serves 8-12

8 trifle sponges

2 400g jars peach slices in light syrup

1 tbsp Amaretto liquer (or brandy)

397g can Carnation Caramel

1 tsp Maldon sea salt

1 litre (1 3/4 pint) ready-made vanilla custard ( I used Tesco Cornish Custard)

284ml carton double cream

2 tbsp toffee sauce

handful of hazelnuts roughly chopped

1. Place the trifle sponges in the bottom of the trifle dish. Cover with the peaches and the syrup from one of the tins mixed with the Amaretto or brandy.

2. Mix the caramel with the sea salt and pour over the peaches and sponge.

Spoon the custard on top. Chill while you whip the cream.

3. Whip the cream to soft peaks, spoon over the caramel. Chill for at least 30 minutes.

4. Just before serving, drizzle with toffee sauce and scatter the nuts over the top.

I have to say it doesnt look that great in the bowl, but it tastes divine ...mmmmmm.