This is the first time ever that my husband and I have been (f)unemployed at the same time. I give major bonus points, too, since it’s over the summer and we’ve got a pretty sweet vacation schedule lined up. Seriously, not having a job and not having to worry about money doesn’t really happen. Ever. Except it’s happening right now. These are the moments where, you know, being smart and saving cash for the past decade helps you out. And when the GI Bill is as awesome as ever. Five deployments between the two of us almost seems not as craptastic as before. Almost.
What I like about having a year off from school, too, is that I can let the brain fog lift a little and catch up on normal people stuff. Less zig-zaggy chemical figures and renal fluid balance diagrams, more reading books in the sunshine. Books that make me laugh instead of cry. Books I can discuss with my husband over coffee. And by discuss I mean bitch about how pissed I get every time Judd suppresses his feelings while my own husband makes agreeable noises whilst reading the news or intermittently wondering aloud whether it would be better to upgrade some software on some device I totally don’t care about. If you missed the reference, I’m reading This is Where I Leave You—as soon as I saw that the movie was coming out and that Jane Fonda (love her) and the guys whose name I don’t know but who plays Adam on Girls (LOVE him) were in it I hadhadHAD to read the book. If nothing else, I love watching a movie based on a book and having read said book so I can complain about all the inconsistencies. Yes, I’m actually 80 years old.
Ya, so pork belly. Delicious, obviously. And since I have tome on my hands to do things like read a real book I have time to make pork belly in any way other than in a slow cooker. While it required my attention for longer than did the slow cooker method, I actually found this way to be easier. I hope that makes sense…if nothing else this is a great way to prep a slab for cooking later.
Basically, you braise the thing for a few hours, let it cool in the fridge for a while, cut it up into chunks (or probably even leave it whole) and pan sear it. Boom.
This is going to be a thing. I did see a thing on Diners, Drive-ins, and Dives the other day about pork belly on a stick. That’s going to need to happen soon, like, real soon.
- 1.5 to 2 lbs pork belly
- 3-4 c chicken stock
- 1 T coarse sea salt
- 1 T rosemary
- 1 T thyme
- olive oil
- Mix your seasonings together and rub them all over the pork belly, top and bottom.
- Place the pork belly in a baking dish and fill with about an inch of chicken stock.
- Cover tightly with foil and place in a 300 degree oven for 3 hours.
- Remove from the oven, pour off the chicken stock, and refrigerate for at least 4 hours. This can also be done overnight to prepare the next day.
- Remove the cooled pork belly to a cutting board.
- Cut the pork into 1.5-2 inch cubes.
- Heat some olive oil over medium high heat.
- Using tongs, sear each pork belly cube on each side for a couple of minutes, until crispy.