Recipes

Delectable, indulgent, delicious & totally gratuitous. This is pure luxury for your taste buds. But it is worth it - every single bite. Trust us. We can’t stop making them.

Directions

Put pork belly in a pot just large enough to fit it. Add enough cool water to cover. Bring to a
boil, lower heat to low and simmer for 30 minutes. Meanwhile, combine syrup, sherry, soy
sauces, and chili bean sauce. Stir to dissolve syrup and set aside. Remove pork from pot
and rinse under cool running water. Measure 1/2 cup (125mL) of the cooking liquid, strain,
and add to maple mixture.

Rinse pot. Return pork to pot and pour maple mixture over. Add ginger and green onions
and bring to a boil over medium heat. Reduce heat to low, cover and simmer for two
additional hours.

Preheat oven to 450°F (230°C) Remove pork from liquid, place on parchment lined cookie
sheet. Roast, skin side up, in oven for 20 minutes, or until pork is deeply browned and
some fat has rendered. Strain braising liquid of solids and reserve.

Top pork with another cookie sheet and weigh down with a heavy pan (or canned food)
and allow to rest at room temperature until completely cooled.

Using a sharp knife, cut pork belly into slabs 1/3 inch (.5 cm) thick. Cut each slab into 1-1/4
inch (3 cm) wide pieces. Toss with braising liquid, drain of excess, and fry over medium
heat in a large sauté pan, turning once, until crisp and golden on both sides. Sprinkle with
Sichuan peppercorns and place pieces on individual skewers to serve.

Recipe yields 10-12 servings

Ingredients

  • 2 lb piece boneless, skin-on pork belly
  • 2/3 cup DRIP Maple Syrup
  • 2/3 cup dry sherry
  • 2 tbsp dark soy sauce
  • 1/4 cup light soy sauce
  • 2 tbsp toban jiang (Chinese chili bean sauce)
  • 2 slices peeled ginger, each 1/2 inch thick
  • 2 green onions, root removed, left whole
  • 1/4 cup Sichuan peppercorns, picked of any
  • small black seeds and lightly crushed
  • Small wooden skewers to serve

Maple, Bacon & Doughnuts - Oh my! You can’t go wrong with any of these ingredients alone - and less so combined. Not for the faint of heart! Seriously.

Directions

Fry bacon over medium heat until browned and crispy. Blot bacon with paper towels to
drain and remove to a rack to cool. Reserve 2 tbsp of bacon drippings from pan.

In a large mixing bowl dissolve yeast into 1/4 cup lukewarm water. Whisk in egg, milk, and
bacon fat. In a separate bowl, combine flour, sugar, salt and pumpkin pie spice. Slowly
add flour mixture to wet ingredients, stirring until fully incorporated. Cover bowl with a
clean tea-towel and let dough rise in a warm place for two hours.

Punch down dough in bowl. Turn out onto a lightly floured surface and knead dough for
3-4 minutes, or until smooth and elastic. Roll out dough 1/2 inch thick and cut into ring
shapes with a 3-1/2 inch, and 1-1/2 inch round cookie cutters. Using hands, gently transfer
doughnuts to a parchment lined cookie sheet. Place in a warm spot and allow to rise for
45 minutes.

Into a large saucepan or deep-fryer, pour oil to a depth of 3 inches. heat to 350°F (180°C.)
Using a metal spatula, carefully lower doughnuts one at a time into the hot oil, cooking in
batches of two or three. Fry, turning over midway through, until doughnuts are golden,
3-4 minutes total. Remove with a slotted spoon; place on baking racks to cool.

Tear bacon into chunks roughly 1/2 inch square.

In a small bowl, combine syrup with icing sugar. Working with one doughnut at a time, hold
level to top of glaze and dunk top of doughnut into glaze. Invert onto rack allowing excess
glaze to drip down sides. Repeat with remaining doughnuts. Divide bacon between glazed
tops and allow glaze to set, about 30 minutes.

Recipe yields 12 doughnuts

Ingredients

  • 10 slices bacon
  • 1 tbsp dry, instant yeast
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 3/4 cup milk, room temperature
  • 1 egg, lightly beaten, room temperature
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • vegetable oil for frying
  • 1/4 cup DRIP Maple Syrup
  • 1 cup icing sugar

Delectable, indulgent, delicious & totally gratuitous. This is pure luxury for your taste buds. But it is worth it - every single bite. Trust us. We can’t stop making them.

Directions

Put pork belly in a pot just large enough to fit it. Add enough cool water to cover. Bring to a
boil, lower heat to low and simmer for 30 minutes. Meanwhile, combine syrup, sherry, soy
sauces, and chili bean sauce. Stir to dissolve syrup and set aside. Remove pork from pot
and rinse under cool running water. Measure 1/2 cup (125mL) of the cooking liquid, strain,
and add to maple mixture.

Rinse pot. Return pork to pot and pour maple mixture over. Add ginger and green onions
and bring to a boil over medium heat. Reduce heat to low, cover and simmer for two
additional hours.

Preheat oven to 450°F (230°C) Remove pork from liquid, place on parchment lined cookie
sheet. Roast, skin side up, in oven for 20 minutes, or until pork is deeply browned and
some fat has rendered. Strain braising liquid of solids and reserve.

Top pork with another cookie sheet and weigh down with a heavy pan (or canned food)
and allow to rest at room temperature until completely cooled.

Using a sharp knife, cut pork belly into slabs 1/3 inch (.5 cm) thick. Cut each slab into 1-1/4
inch (3 cm) wide pieces. Toss with braising liquid, drain of excess, and fry over medium
heat in a large sauté pan, turning once, until crisp and golden on both sides. Sprinkle with
Sichuan peppercorns and place pieces on individual skewers to serve.

Recipe yields 10-12 servings

Ingredients

  • 2 lb piece boneless, skin-on pork belly
  • 2/3 cup DRIP Maple Syrup
  • 2/3 cup dry sherry
  • 2 tbsp dark soy sauce
  • 1/4 cup light soy sauce
  • 2 tbsp toban jiang (Chinese chili bean sauce)
  • 2 slices peeled ginger, each 1/2 inch thick
  • 2 green onions, root removed, left whole
  • 1/4 cup Sichuan peppercorns, picked of any
    small black seeds and lightly crushed
  • Small wooden skewers to serve
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