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Slow Roasted Pork Belly with Pineapple Chili Glaze

4 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.
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