Garlic-Thyme-Pepper Crusted Pork.

GARLIC-THYME-PEPPER CRUSTED PORK
(Herbed & Spiced Oven “Broasted” Pork Belly)
First, why use the term “BROASTED”?
It’s the combination (portmanteau) of the words: BRoil and tOASTED.
The system of cooking is broiling – direct heat applied on top
with the use of the top heating rods and toasted for I utilized
the ever reliable…oven toaster, which I always summon to duty
in majority of my “innovated” recipes.
Something new for a pork belly prep. Instead of plain deep frying
and/or boiling then frying, meat is initially pressure cooked then broasted.
(pressure cooking tenderizes meat in shorter time and lets it absorb flavor enhancers present thereat
while toastering enhances “burnt” aroma, taste
and the much needed “eye appeal” for the dish.

INGREDIENTS:
MEAT:
½ kilo fully cleaned, deboned skin-on square rectangular or square “liempo”
(pork belly), sliced neatly 1 inch thick and 4-6” long, prick sides with knife
for flavor penetration while pressure cooking.
PRESSURE COOKING MIX:
enough tap water to cover top of all sliced pork
15 grams coarse salt
10 cloves crushed garlic
3 grams ground black pepper
2 medium white onion, sliced
BROASTING MIX:
15 ml. EVOO (Extra Virgin Olive Oil)
30 grams cracked black pepper
5 cloves fresh finely chopped garlic
3 grams dried thyme
15 ml. “patis” (fish sauce) (this gives nice flavor I will bet)
PROCEDURES:
1.Sliced pork and all ingredients of the pressure cooking mix unto
pressure cooker, whistling nozzle attached, start with medium heat.
When it starts to whistle, pressure cook for 45 minutes.
When done, put below faucet and run tap water until whistling stops.
Remove nozzle, open lid, remove and set aside and let cool tender slices.
2. Pre-heat oven toaster ensuring top rods are the ones ON.
3. Mix and tumble well cracked black pepper, finely chopped garlic and dried thyme.
4. Rub “patis” on all sides of pork. Massage a bit. Let dry for a moment.
5. Rub EVOO on pork. Cover skin of pork with pepper-garlic-thyme blend.
Wedge unto highest top slot of toaster and broast for 8-12 minutes per side.
Color, aroma, burnt state and desired outcome will dictate your above broasting time.
6. Garnish and serve.
I like mine dipped in pineapple based, fresh pepper blendered hot sauce.