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February 10, 2012 / Darren Brown

probably my favorite dish on the new menu at Oru – Kalua style pork belly

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 πŸ˜‰

 

2 Comments

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  1. さ でんし / Feb 10 2012 9:51 am

    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!

    • Darren Brown, Fairmont Pacific Rim / Feb 10 2012 10:32 am

      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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