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Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos
The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.
Ingredients:
For the Grilled Pork Belly:
1 pound pork belly (sliced 3/4 inch thick)
Marinade:
1/2 cup apple cider vinegar
1/3 cup fish sauce
2 tablespoons red onions, finely chopped
2 teaspoons ginger root, finely chopped
1/2 teaspoon chili flakes
1/4 cup maple syrup
1 tablespoon dark brown sugar
salt and cracked black pepper
- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.
For the Braised Eggplants:
2 large eggplants, medium diced
1 medium red onion, small diced
6 cloves garlic, finely minced
2 mild long red peppers (I used Jamaican long peppers for this), small diced
1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)
salt and cracked black pepper
1/2 cup water
- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.
For the Sweet Corn Puree:
4 cups fresh steamed sweet corn kernels
1/4 cup butter
1 medium red onion, sliced
3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)
1/2 cup half and half (half milk-half cream)
pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)
salt and white pepper to taste
- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.
- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.
- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.
* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).
Serves 4

Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos

The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.

Ingredients:

For the Grilled Pork Belly:

1 pound pork belly (sliced 3/4 inch thick)

Marinade:

1/2 cup apple cider vinegar

1/3 cup fish sauce

2 tablespoons red onions, finely chopped

2 teaspoons ginger root, finely chopped

1/2 teaspoon chili flakes

1/4 cup maple syrup

1 tablespoon dark brown sugar

salt and cracked black pepper

- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.

For the Braised Eggplants:

2 large eggplants, medium diced

1 medium red onion, small diced

6 cloves garlic, finely minced

2 mild long red peppers (I used Jamaican long peppers for this), small diced

1/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)

salt and cracked black pepper

1/2 cup water

- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.

For the Sweet Corn Puree:

4 cups fresh steamed sweet corn kernels

1/4 cup butter

1 medium red onion, sliced

3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)

1/2 cup half and half (half milk-half cream)

pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)

salt and white pepper to taste

- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.

- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.

- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.

* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).

Serves 4