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Slow Roasted Pork Belly with Pineapple Chili Glaze4 portions Kelly McCown, Consulting Chef |
Pineapple Chili Glaze: | |
• | 4 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
• | 4 oz. hoisin sauce |
• | 4 oz. mirin |
• | 4 oz. rice wine vinegar |
• | 1 tbsp. sesame chili oil |
Method: | |
1. | Combine all ingredients in a large bowl and whisk well to incorporate. |
Brine for Pork: | |
• | 1 3/4 cups kosher salt |
• | 1 1/4 cups sugar |
• | 1 tbsp. juniper berries |
• | 1 tbsp. allspice |
• | 1/2 tbsp. coriander seeds |
• | 4 sprigs thyme |
• | 1 sprig rosemary |
• | 1 bay leaf |
• | 2 1/2 gallons water |
Method: | |
1. | Combine all ingredients and bring to a boil. |
2. | Chill brine. |
3. | Add pork and brine for 24 hours. Remove the pork to trays and dry completely. |
Braised Tokyo Turnips: | |
• | 1 1/2 qt. tokyo turnips, peels and quartered |
• | 2 cups vegetable stock |
• | 1 cup rice wine vinegar, unseasoned |
• | 1/2 oz. sugar |
• | 1 tbsp. salt |
• | 2 oz. butter, unsalted |
• | 4 pieces dried orange peel |
Method: | |
1. | In a thick bottom sauce pan combine vegetable stock, vinegar, sugar, salt and butter. |
2. | Bring mixture to a simmer and add turnips and dried orange peel. |
3. | Simmer turnips until tender, about 10 minutes and allow to cool in liquid. |
To Assemble: | |
• | 1 3 lb. pork belly, skinned, boned |
• | Pork brine |
• | Pineapple Chili Glaze |
• | Braised Tokyo turnips |
• | 20 cilantro leaves, picked and washed |
Method: | |
1. | Begin by preheating the oven to 250° F. |
2. | Place pork belly on a roasting rack over a roasting tray and place in the oven. Roast for 1 1/2 hours. |
3. | At the two hour mark, using a pastry brush, apply the glaze evenly and liberally. |
4. | Repeat the glaze application every ½ hour for the next 1 ½ hours. |
5. | Turn the heat up on the oven to 300° F. Apply one last coat of the glaze and cook for one more ½ hour. |
6. | Remove from the oven and allow to rest. |
7. | Gently warm tiny turnips while pork is resting. |
8. | Carefully slice the pork into 6 oz. blocks. |
9. | Place on a large serving plate garnish with 3-5 pieces of turnip and 5 cilantro leaves. |
10. | Serve. |