Dhungar Diaries, Entry No. 6
This may be the sixth entry in the Dhungar Diaries, but it’s still a post of firsts.
It’s the first recipe in our new Taco Tuesday miniseries.
It’s the first time that Ren made tacos with crisp, unctuous pork belly. Ever since we started this blog, she’s made tacos with fish and oxtail, but never with sinfully delicious, thinly sliced sheets of liempo.
It’s her first time brining pork belly, her only previous attempt coming from brining chicken in this smashingly delicious, buttermilk fried chicken recipe. Getting moist and juicy liempo with plenty of flavor, the results were again, smashing.
It’s her first time dhungar-smoking raw meat. As you can see in the archives below, she’s used the technique on a few dishes before, but never on uncooked meat. Finding the dhungar method a little easier to execute with raw proteins whilst still getting the same results, I believe this new, slightly modified procedure is here to stay.
It’s also her first time making this impromptu, entirely unexpected salted duck egg dressing. Setting aside the yokes so as not to turn her relish into mush, she got the brilliant idea of mashing then mixing them with some sriracha, to come up with this exceedingly delicious, yummy with umami dressing. Seriously folks, this salmon-orange concoction is absolutely loaded with flavor and the perfect condiment to these amazing tacos.
Bright, garlicky, earthy, crisp, chewy, spicy, sweet, salty, and swimming with umami, this may be the first time that Ren’s made these pork belly tacos, but hopefully, it won’t be the last. 😉
Dhungar Diary Archives
Entry No. 1: Aristocrat-Inspired Baked (and Smoked!) Chicken with Java Rice and Java Sauce
Entry No. 2: Japanese Braised (and Smoked!) Pork Belly (Buta No Kakuni)
Entry No. 3: Dhungar Stovetop Smoking
Entry No. 4: Smoked Eggplant, Mushroom and Chickpea Curry with Fluffy Rice
Entry No. 5: Smoked Chinese-Style Roast Pork with Kimchi Fried Rice
It looks like Christmas came early, here at Sushi Bytes. 😉
An oasis of flavor and texture.
With a sprinkling of Japanese togarashi. As I like to say, “a dash of togarash, makes it yummy in a flash.” 😉
- 1 1/2 pounds or 1/2 kilo pork belly, cut in half
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 1 green mango, coarsely grated with excess juice drained off
- 1 small red onion, sliced very thinly
- 3 salted eggs, egg yolks separated, whites sliced thinly
- 2 medium tomatoes, sliced thinly
- 2 Tbsps brown sugar, or to taste
- Sriracha hot sauce, to taste
- Small flour tortillas, to serve
- Coriander, to serve
- Calamansi, to serve
- Cooked garlic rice, optional
- To brine pork, stir together kosher salt, sugar, and water, until sugar and salt have completely dissolved. Put pork belly halves in large sealable bag, then pour in brine. Carefully remove air, then seal bag. Lay in shallow dish and allow to brine in refrigerator overnight.
- Prepare pork belly for dhungar smoking. Discard brine, drain pork, then cut across the grain into quarter-inch slices. Smoke pork for 45 mins to an hour. After smoking, grill slices until cooked, then transfer to plate.
- Combine green mango, red onion, salted egg whites, and tomatoes in medium bowl. Add in brown sugar and mix well. Cover and refrigerate until ready to serve.
- To make salted duck egg dressing, mash salted egg yolks in small bowl, then whisk in around a tablespoon of sriracha hot sauce. Thin out mixture with some warm water until desired dressing consistency is achieved. If desired, adjust to taste with more sriracha.
- To assemble tacos, place warm flour tortilla on plate. Start with garlic rice (if using), followed by a few slices of pork belly, then top with green mango relish. Drizzle salted egg dressing and garnish with coriander and squeeze of calamansi.
DID YOU KNOW?
That according to the Health Promotion Board of Singapore, the recommended cholesterol intake for a healthy diet should be less than 300 mg a day. One salted duck egg yolk, weighing around 70 g, contains 359 mg of cholesterol.
The good news though is that many health experts have recently changed their position, and I quote, “to de-emphasize the importance of dietary cholesterol on blood cholesterol levels, in light of the large degree of self-regulation of dietary and blood cholesterol played by the liver, and the notion that blood cholesterol is a good but imperfect indicator rather than a causative factor of cardiovascular issues.”
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