Pork Belly with Doble Diablo Sauces (making up names is fun!)

I was so excited to eat it that I didn’t really bother to take a nice picture.  The doble diablo sauces are two sauces that by themselves aren’t that big of a deal but together are transformed into the doble diablo!   Sriracha with Ghost Chili paste (red sauce on the plate) and a blonde roux based sauce (made with the pork fat in the pan…I poured it over the top of the pork belly once it was done) with saffron, cumin, and black pepper.   One sauce will make you hot like the devil and the other will send you to him with a heart attack! If I had a restaurant something like this would definitely be on the menu. I just need to make it look better……

I could eat this all day.  Stay away from this one “health” bloggers.

Ingredients:

• Pork Belly…..brined in alderwood smoked salt and turbinado sugar
• Turkish Saffron (thanks mom!)
• Cumin
• Black Pepper
• White wine
• AP flour
• Ghost Chili Paste (you’ll never get the recipe from me!)
• Sriracha hot sauce

Procedure:

1. Remove pork belly from brine bag and run pork belly under water for a few seconds
2. Cut pork belly into smaller cubes….the pork belly I started with was a little mangled…….
3. Sear each side of pork belly on high heat
4. Place in oven set at 250F until pork belly is done
5. Remove pork belly from pan and place on cutting board
6. Deglaze pan with white wine
7. Build blonde roux with AP flour
8. Add saffron and cumin then strain sauce and pour over pork belly with a small spoon
9. Combine ghost chili and sriracha hot sauce
10. Enjoy

Eric