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Slow Roasted Pork Belly with Pineapple Chili Glaze by Consulting Chef Kelly McCown

Slow Roasted Pork Belly with Pineapple Chili Glaze

Yields: 4 Servings

Kelly McCown (LinkedIn: @kelly-mccown), Consulting Chef

Ingredients for Pineapple Chili Glaze:

Method for Pineapple Chili Glaze:

  1. Combine all ingredients in a large bowl and whisk well to incorporate.

Ingredients for Brine (for the pork):

  • 1 ¾ cups kosher salt
  • 1 ¼ cups sugar
  • 1 tbsp. juniper berries
  • 1 tbsp. allspice
  • ½ tbsp. coriander seeds
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 ½ gallons of water

Method for Brine (for the pork):

  1. Combine all ingredients and bring to a boil. Chill brine. Add pork and brine for 24 hours. Remove the pork to trays and dry completely.

Ingredients for Braised Tokyo Turnips:

  • 1 ½ qt. Tokyo turnips, peels, and quartered
  • 2 cups vegetable stock
  • 1 cup rice wine vinegar, unseasoned
  • ½ oz. sugar
  • 1 tbsp. salt
  • 2 oz. butter, unsalted
  • 4 pieces dried orange peel

Method for Braised Tokyo Turnips:
1. Combine vegetable stock, vinegar, sugar, salt, and butter in a thick-bottom saucepan. Bring mixture to a simmer. Add turnips and dried orange peel. Simmer turnips until tender, about 10 minutes, and cool in the liquid.

Assembly:

  • 1 3 lb. pork belly, skinned, boned
  • Pork brine
  • Pineapple Chili Glaze
  • Braised Tokyo turnips
  • 20 cilantro leaves, picked and washed

Method for Pork Belly:

  1. Preheat oven to 250° and place pork belly on a roasting rack over a roasting tray and place in oven—roasting for 1 ½ hours.
  2. Apply the glaze evenly at the two-hour mark using a pastry brush. Do this evenly and liberally. Repeat the glaze application every ½ hour for the next 1 ½ hours.
  3. Turn the heat on the oven to 300°, applying one last coat of glaze. Continue cooking for ½ hour.
  4. Remove from oven and allow to rest. Gently warm tiny turnips while the pork is resting. Carefully slice the pork into 6 oz. blocks.
  5. Place on a large serving plate garnished with 3-5 pieces of turnip and five cilantro leaves. Serve.

 

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