Pork Belly Burnt Ends (Thai style)

[GrantAshton]

Up early this morning to get lunch going. Pork Belly Burnt Ends. Thai style.

I'm using a recipe from Leela Punyaratabandhu's new cookbook, Flavors of the Southeast Asian Grill: Classic Recipes for Seafood & Meats Cooked Over Charcoal. Leela's a great cook and I've cooked quite a bit from her two earlier cookbooks, Bangkok and Simple Thai Food. Every recipe has turned out great.

Here's some background on Leela:

Leela Punyaratabandhu is the author of the award-winning cooking blog She Simmers and the book Simple Thai Food. Her writing has appeared on CNN Travel and the food website Serious Eats. Dividing her time between Chicago and Bangkok, Punyaratabandhu writes about Thai food and Thai restaurants both in the United States and Thailand.

And here's a synopsis of Flavors of the Southeast Asian Grill:

60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.

Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.

The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.

Just getting started. (I see that one piece tipped over. Need to go get it upright again.)

 

[fwdiii]

Looking good!!!!

 

[Smoke on Badger Mountain]

That's bound to be good

 

[GrantAshton]

We're making progress.

Made a sauce with garlic, cilantro stems, black peppercorns, vegetable oil, light brown sugar, cider vinegar, chicken stock, fish sauce, Shaoxing rice wine, cinnamon sticks, and star anise pods.

Time to get the pork belly. Ready to put into pans.

Add the sauce.

And back on the cooker for another hour to hour & a half.

 

[Big George's BBQ]

YUM That is looking really good

 

[GrantAshton]

All done. Time for a short rest.

A lunch bowl.

 

[GrantAshton]

I kept going with Leela.

Read about dinner here:

Jok mu sai khai (Rice congee with pork dumplings & eggs)

 

[ssv3]

Heck yeah!

That is looking amazing Grant. :hungry:

 

[ShadowDriver]

Wow. That looks ridiculously good.

 

[KevinJ]

Want :hungry: