Pork Belly with Garlic Chives

I’ve been cooking for almost 40 years. I’ve made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring.
 

It’s hard to believe that after cooking all these wonderful dishes, that I\’d never tried to cook with pork belly or garlic chives  What a revelation. The flavors are made for each other and the result was so good, I made it two nights in a row!

 
A quick note, garlic chives can easily be found in any Asian markets, and the ones with the garlic buds are worth serching out. Additionally, garlic scapes and garlic chives are not the same thing, but they are related.
 

 

 
Ingredients 
 
1/2 lb Pork Belly, cut into 1 inch pieces. 
1 Tbsp Soy sauce 
1 Tbsp Shaoxing Rice Wine
1/4 cup Vegetable Oil
2 cloves Garlic, minced
1 inch piece of Ginger Root, minced
4 – 6 Dried Chilies, depending on the heat you enjoy.
1/8 tsp White Pepper 
1 tsp Sugar
1 bunch Garlic Chives, sliced into 2 inch pieces. 
1 tsp Sesame oil 
 
Marinate your pork belly in the soy sauce and rice wine. I marinaded mine overnight, but that\’s not essential.
 
Then bring the marinaded pork belly up to room temp. Bring your oil to just smoking and add your pork and let it brown well. Use your skimmer or slotted spoon to remove the pork from the oil and pour off all but one Tbsp of oil. 
 
Put your wok back on the burner and sauté your garlic, ginger, chilies and eventually your garlic chives at the very end. 
 
Add back the pork belly and finish with sesame oil, white pepper and a bit of sugar.

Baked Egg Muffins

These are easy to make and very tasty. They are low carb and filling. 
 
You have numerous options for what to put inside, but just make sure your ham lining is a drier ham. Or if normal sliced ham, dap with paper towels to remove the moisture. You want the eggs to roast, not steam.
I’ve also made them with smoked salmon, cream cheese and chives and they are wonderful.
 
Ingredients
 
Olive Oil 
6- Eggs
6 slices of Parma or other dry Ham
6 Tbsp grated Parmesan, Gruyere or other cheese. 
Roasted Peppers, sliced. 
Salt and Black Pepper
6 cup non stick Muffin Tin
Baking sheet
 
Preheat oven to 400F, while you prepare the muffins. 
 
Grease the tin with a bit of olive oil. Line the individual muffins with the ham. A bit on the bottom and some around the sides. Add in the grated cheese and roasted peppers. 
 
Gently crack the egg into the tins, trying not to let it overflow. Sprinkle with salt and black pepper and top with a little more grated cheese, if desired.
 

Place on a baking sheet and into the oven for 15-17 minutes. You will know they’re done when they don’t jiggle with a slight shake of the baking sheet. 

 
Remove from oven and let them rest for a minute and gently remove with a spoon by loosening around the edges. Serve immediately.