This season Cooking Hawaiian Style is proud to be on location at the beautifully renovated Grand Naniloa Resort in Hilo. The owners did an amazing job with the vibe and decor partnering with famous Hula photographer Kim Taylor Reece. Built in 1939 the hotel is nicknamed the Home of Hula while its decor exemplifies that in every way. This weeks guest is Marcus Lage the executive chef of Hula Hulas the hotels newly released restaurant offering a great menu for food, cocktails, ambiance and a spectacular view of the famed Hilo Bay. If you are ever in Hilo a stop on your culinary adventure at Hula Hulas is a must. This week chef makes his ever popular Crispy Pork Belly.
Method of Prep for Brine:
- Toast spices.
- Mix all ingredients except for cold water. Stir to dissolve sugar and salt.
- Add in cold water. Stir to combine.
- Submerge pork belly, if needed weigh down to keep submerged. Brine for 24 hours.
Braising Liquid Ingredients:
- Rice Wine Vinegar 4oz
- Shoyu 4oz
- Chicken Stock 1qt
- Garlic Clove, smashed 6ea
- Bay Leaf 4ea
- Maui Onion, cut in half and charred 1ea
- Parchment Paper, large enough to cover pork belly 1ea
- Foil Sheet, large enough to cover roasting pan, 1ea
Method to Prepare Braising Liquid:
- Preheat oven to 250 F.
- In a roasting pan, combine all ingredients. Stir to incorporate.
- Remove pork belly from brine and place into roasting pan. Braising liquid should nearly cover.
- Lay parchment over pork belly. Cover roasting pan with foil.
- Cook for 3.5 hours or until tender.
- Allow to cool enough to handle. Remove from cooking liquid. Place into another pan. Place another pan atop, with weights to flatten and shape.
- Allow to fully cool in refrigerator. Portion into manageable size pieces to cook.
Final Stage of Prep Ingredients:
- Oil, enough to submerge and fry
- Hawaiian Sea Salt 1 Tbl
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