This recipe was created for Club House for Chefs by: Brandon Parsons, Executive Chef of GiantFoodPDX and Sous Chef of North End Saloon in Portland, OR.
For the Rice Porridge: Bring the chicken stock, cardamom, Club House Allspice, Ground and Club House Vanilla Extract, Pure to a boil. Add rice and return to a boil once more before reducing heat to low and then allow it to simmer for approximately 20 minutes or until the water is absorbed almost entirely. Fluff the rice with a fork or spatula and add Thai Kitchen Coconut Milk and sugar. Allow to simmer on low until the porridge reaches the desired thickness.
For the Braised Pork Belly: Add molasses, lemon zest, lemon juice, minced garlic and Club House Chinese Five Spice in a bag and combine. Season the pork liberally with sea salt (½ tsp) and Club House Pepper, Black Ground (½ tsp) before placing it into the bag to marinate overnight. For the best results, be sure to get as much air out of the bag before sealing. Preheat oven to 375 F and remove the pork from the bag. Pat it dry to remove moisture and let sit for a short time to reach room temperature. Then sear the pork on all sides in a Dutch Oven. Remove the meat and set aside. Save a small amount of fat in the pan and caramelize the Cipollini onions. Once the onions are soft, add sliced garlic, fresh oregano and Club House Bay Leaves, Whole and deglaze with a small amount of the lager (1 cup) beer before returning the pork to the cooking vessel. Add the fish sauce and then carefully add just enough of an equal mixture of lager and cola to cover the braise. Bring to a boil, cover, and place the vessel in the oven for 2 hours until nearly tender. Uncover and finish at the same temperature for another hour until fork tender. Remove from oven and allow the pork to cool in the braise overnight for the best results. Remove pork from braise and cut it into 4 (6 ounce) portions. Place the meat fat side up in a broiler for about 2 minutes until crisp.
For Assembly: Serve the pork belly in a bowl with porridge and garnish with cilantro, mint, radish, pickled carrots and jalapeno and roasted peanuts.
