Cafe cola caramelized pork belly
Pork second courses
This is my rendition on caramelized pork belly I've had at various Asian restaurants. But the flavor here has more of a Jamaican jerk twist on it's Asian heritage. Coffee, to me, adds a unique flavor profile when using as an ingredient in braising liquids. It's also a delicious ingredient in dry rubs for meat . In this recipe, instead of a rub, I took the dry ingredients and converted them into a jerk-inspired glaze. It's going to be dark, almost sludge-like. But it's tasty. While braising, the key is finding that perfect point during the braise time where the meat retains form so that it can be cubed, yet hasn't quite reached the fall-apart tender stage, so you'll need to be attentive. If, like I did on my first attempt, it reached that fall-apart stage, I just cut it into pieces, skewered it the best I could, glazed and roasted it to bubbly caramelization. The remaining times I got it just right to be able to skewer and grill the pieces. This is a versatile dish. It serves wonderfully as an appetizer/finger food for a gathering. It can also work as an entree served with stir-fried vegetables alongside rice or noodles. Here's some variations: use lamb belly instead of pork belly; in place of Coke or Pepsi, use Dr. Pepper.
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