Ocean Home

May/June 2010

Ocean Home magazine is for people who love the luxury oceanfront lifestyle, from home design and decor to world-class beach resorts, villas, hotels, and destinations.

Issue link: https://read.uberflip.com/i/8898

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Page 38 of 96

SHELTER | ENTERTAINING the dish: Sweet and Spicy Pork Belly. Sweet and Spicy Pork Belly serves 6 kimchi 1 head Napa cabbage, cut into 1/2-inch pieces 1 small red bell pepper, cored, seeded, and thinly sliced 1 small red onion, thinly sliced 1 small carrot, shredded 3/4 cup chopped mint, basil, and cilantro leaves 1 tsp. freshly grated ginger 1/3 cup Momoya Kimchi Base Juice of 1 lime In a large mixing bowl, combine ingre- dients and mix well. Cover and refriger- ate for at least 3 hours. Belly Up Celebrated Miami chef Michael Schwartz’s dishes on his signature pork belly. When chef Michael Schwartz opened Michael’s Genuine Food & Drink in Miami’s Design District in 2007, it wasn’t long before it took off and critics began to notice. In 2009, Schwartz was nominated as best chef in the South by the James Beard Society. 36 oceanhomemag.com may + june 2010 Next up is the opening of Schwartz’s second restaurant in the Grand Cay- man development of Camana Bay in early summer, where he looks forward to working with local farmers and fishermen to introduce Caymanians to his menu, including his signature dish, Sweet and Spicy Pork Belly. “Abso- lutely everything works together in this dish,” Schwartz says of the popular appetizer. “The crunch of the peanuts, the cool kimchi, the sweet and the spicy; it’s all a complete contrast of temperature and texture.” —Lisa Rogak pork belly 3 lbs. skinless pork belly 1/4 cup and 2 tbsp. Momoya Kimchi Base 1/4 cup honey 1/2 cup flour, for dredging Vegetable oil, for frying 1 1/2 cups Kimchi for serving 1/2 cup radish sprouts Salted and roasted peanuts, chopped, for garnish Trim some of fat off topside of pork. Put pork belly in a large baking dish and rub meat with Kimchi base. Mari- nate for 2 hours in refrigerator. Pre- heat the oven to 325°F. Cover pork with aluminum foil and bake 2-1/2 hours. Remove pork and transfer to a platter, cool, then refrigerate. For the glaze, combine Kimchi base and honey and in bowl. Heat 3 inches of oil to 350˚F in a deep pot. Cut pork into 6 equal pieces. Spread flour on a plate and coat all sides of the pork. Slip 3 pieces at a time into the hot oil. Fry un- til pork is crisp and brown on all sides, about 5 minutes. Remove pork to a platter lined with paper towels to drain. Repeat with the remaining pork pieces. To serve, divide the Kimchi among 6 small bowls. Place pork in center. Drizzle glaze on top and sprinkle with chopped peanuts. Garnish with sprouts.

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