Fraser Valley pork belly confit – pineapple and maple mustard glazed-
lotus root “poi”, oven-dried pineapple, fried sage, crispy puffed pork cracklings…
i’m eating this a lot these days 😉
Curious. Do you actually have an imu (underground oven) installed to prepare this Kalua-style? This really piques my interest because of the exotic cooking method!
unfortunately, no, no underground oven- I’m using the term “kalua” rather loosely here, but the belly does get a significant slow-cook process; we brine it 12-14 hours with maple, mustard seed and pineapple, then it gets another 4-6 hours of low temperature confit, after which it gets a quick half hour cold smoke. just my emulation of a traditional dish i’m fond of… we also do a non-traditional “poi” with it, using a lotus root rather than taro, because i find it naturally sweeter and less starchy. you should come by and try it out, let me know what you think…
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