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Categories:
vegetable oil pork belly salt stalks celery yellow onion carrot pork fresh ginger root shallot olive oil bamboo rice salt ground white pepper garlic sugar fresh ginger Korean red pepper fish sauce soy sauce salt cucumber carrot fresh cilantro fresh ginger granulated sugar red wine vinegar balsamic vinegar ketchup soy sauce orange cornstarch sweet soy sauce ground
Viewed: 48 - Published at: 7 years agoIngredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds pork belly
- Salt and freshly ground black pepper
- 2 stalks celery, chopped
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2 quarts pork or chicken stock
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced shallot
- 1 teaspoon olive oil
- 1 cup bamboo rice (see Cook's Note)
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 10 cloves garlic, sliced thin
- 2 tablespoons granulated sugar
- 1 1/4 tablespoons minced fresh ginger
- 1 1/4 tablespoons Korean red pepper
- 1 tablespoons Asian fish sauce
- 1 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 1 English cucumber, sliced thin
- 1 carrot, julienned on a mandolin
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped fresh ginger
- 1/4 jalapeno, rough chopped
- 1/2 cup granulated sugar
- 5 1/4 ounces red wine vinegar
- 2 3/4 ounces balsamic vinegar
- 1 1/3 tablespoons ketchup
- 1 1/3 tablespoons soy sauce
- Zest of 1/3 orange
- 1 tablespoon cornstarch
- 1 cup sweet soy sauce
- Ground, toasted macadamia nuts, for sprinkling
- Sriracha, for serving
Method
- Special equipment: a chinois strainer
- For the pork belly: Preheat the oven to 325 degrees F.
- Heat the vegetable oil in a Dutch oven or deep saute pan over high heat.
- Season the pork belly with salt and pepper on all sides and sear until golden brown on all sides, about 8 minutes.
- Add the celery, onion and carrot around the sides of the pork belly and let them begin to heat for another 2 or 3 minutes.
- Pour in the pork stock (or chicken stock if you don't have pork), cover, and cook in the oven until the pork is tender, about 2 hours.
- Let cool in the braising liquid until cold all the way through.
- When completely cooled, cut into 4 equal rectangular pieces and set aside for plating.
- For the bamboo rice: Saute the ginger and shallot with the olive oil in a medium saucepan over medium heat until translucent, about 3 minutes.
- Add the rice and saute for another 30 seconds.
- Add the salt, pepper and 1 1/4 cups water, bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, 20 minutes.
- Fluff with a fork before serving.
- For the cucumber kimchi: Mix together the garlic, sugar, ginger, red pepper, fish sauce, soy sauce and salt in a large bowl and let sit for 2 hours.
- Fold in the cucumber, carrot and cilantro.
- For the sweet soy ginger jus: Saute the ginger and jalapeno in a medium saucepan over medium heat until fragrant, about 2 minutes.
- Add the sugar, red wine and balsamic vinegars, ketchup, soy sauce and orange zest.
- Stir to combine and cook until reduced by half.
- Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry; whisk it into the reduction.
- Add the sweet soy and mix thoroughly.
- Strain through a chinois strainer.
- To finish the dish: Crisp the pork belly on all sides in a saute pan over medium high-heat, then glaze the belly with the sweet soy ginger jus, adding just enough to coat.
- Slice the belly in 1/4-inch-thick slices.
- Place 1/2 cup of the bamboo rice in the middle of each plate.
- Fan the sliced pork belly on top of the rice and top with a good pinch of the cucumber kimchi.
- Sprinkle ground, toasted macadamia nuts on top if desired and drizzle the sweet soy ginger jus around the plate.
- Sriracha can be dotted around the plate to finish if desired.
