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Chinese Roasted Pork with Szechuan Pepper Coulis and Chinese Five-Spice served on Risotto CarbonaraSource: Chef Randall Yates, Casa di Amici
3 lb Piece of Danish Pork Belly with skin on
1 T Szechuan Pepper Corns
2 T Kosher Salt
1 T Black Pepper
2 t Sugar
2 t Chinese Five Spice
Grind all in spice grinder. Bring a stock pot of water to boil, just enough to submerge pork. Poke many small holes in the skin all over. Submerge in boiling water for 1 minute. Rub the spice mixture all over the meat side of the pork. Let set over-night in fridge. Set oven to 400 F. Set pork on rack in a roasting pan with a little water in bottom. Roast for 15 minutes. Reduce temperature to 350 F and roast for 2 hours then increase temperature to 450 F for last 15 minutes. Remove and cool.
4 oz Pancetta
¼ C Chardonney
2 t Chopped Shallots
2 t Chopped Garlic
2 T Cream
1 Handful of Peas and sliced Mushrooms
1 Handful of Grana Padano Parmesan Cheese per order.
Sautee pancetta until slightly browned. Add garlic & shallots. Deglaze with wine. Add risotto and cook with stock in the traditional manner. Add peas, mushrooms, cream and parmesan at the end and adjust seasonings. Slice warmed pork over the top and garnish each slice with a dot of Hoisin sauce
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