Hapa Hour 4: Pork Belly Potato Cups

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Hapa Hour 4: Pork Belly Potato Cups

Welcome to our last summer episode of Hapa Hour. Don't despair, we are planning a whole new series for the fall! We hope you enjoyed our cooking show as much as we did making it.

So here is bang up appetizer/mixer combo for your end of summer par-tay! Prok belly potato cups with cucumber champagne.

Pork belly
1 5-8oz piece of pork belly
1/4c. granulated sugar
1/2c. kosher salt
1/2 onion, cut into 4 pieces
2-3 cloves garlic, crushed
1c. white wine
1c. soy sauce
water, salt, pepper, and sugar to taste
(about 1tblsp of salt and 1/2tblsp of both pepper and sugar)

1.Make your cure by mixing together the sugar and salt.  You can add some dried herbs or lemon zest if you like too.  Coat pork belly with this mixture and let it sit uncovered in fridge for at least 5 hours or overnight.
2. Rinse pork belly off with cold water and get your braising pan nice and HOT!  I suggest a sautoir... but really anything deep enough so that the pork belly will be covered by the braising liquid, but also wide enough so that the belly can be seard in one piece.
3. Add a bit of oil to your pan and start by searing the skin side of your pork.  Add the garlic and onion.  You want to make sure you get nice color on all sides of the pork belly, but especially the skin.
4. Add the white wine to the pan to deglaze the bottom of the pan.  Scrape up the little bits of pork and veg.  Add the rest of the ingredients before the wine reduces.  Lower heat to a very slow simmer.
This will probably be as low as the flame on your stove can go without blowing out.  Just make sure pork is completely covered.  Add as much water as it takes to get there.  Cook for about 3 hours.
5. Cool and cut into 1/2in slices.  Pan fry slices and let rest on a paper towel
Potato cups
6-8 Red new potatoes or Fingerlings
salt ans pepper
olive oil
1/4c. heavy cream

1. Start by heavily salting a pot of water with your potatoes and bring to a boil.
2. When potatoes are soft, but still firm enough to hold their shape, they're ready.
3. Let potatoes cool and cut each one in half.  Scoop out the insides and set aside.
4. Coat hallowed out potato halves in olive oil, salt, and pepper place on a baking pan and bake at 350F for about 20 min.  Until you get a nice crust.
5. Chop up your chives and add them to the potato innards.  add cream, salt, and pepper and mash with a fork
Shitake bacon bits

1/2lb. fresh shitake mushrooms
salt or tamari soy sauce
olive oil

1. Slice mushrooms thinly and coat with salt or soy sauce and olive oil.
2. place on a baking pan and bake at 300F for about 30-45 min tossing every 15 min or so.

Cucumber Champagne
Prosecco or Champagne

Muddle cucumbers, add sparkling wine. Strain liquid into glass, add more sparkling wine.

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Comments [2]

Tex's picture

Pork belly!

Pork belly, sugar, and salt! Oh yeah!

Thanks for the invite, Grace. I must RSVP with a 'sorry but I can't due to distance.' BUT, next time I'm in NYC let's throw a party!  


Twitter Time @kdhales

Grace Moon's picture


Thanks guys for this great series and all the work you put into it!

I'm looking forward to our next season of videos, and love the ideas we've discussed so far.

One being having an audience.

Soooo! to you our readers, I'm wondering if there are any Vp readers in NYC who would like to participate in the next filming of Hapa Hour?

We have room for two Vp'ers.

We have tentative plans for the weekend of Sept 11th. (a hallowed day in NYC)
- the shoot will take roughly 3-4 hours,
- you will get to eat and drink everything that Kat and Marina prepare

So if anyone is interested please comment here so we can get a sense of the interest out there.

Also if anyone has any suggestions for the next season let us know! things you want to know about, cook, etc.



tweet tweet @gracemoon