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Spicy Prickly Pear-Glazed Pork Belly with Slaw4 servings Jonathan Pye / Chef, Nelson-Atkins Museum of Art, Kansas City, MO; Photo by Jonathan Pye |
| • | 3 cups The Perfect Purée Prickly Pear Puree, thawed |
| • | 1 1/2 lb. cooked pork belly cut into 12 squares |
| • | 3 tbsp. Korean chili paste |
| • | 1/3 cup soy sauce |
| • | 2/3 cup hoisin sauce |
| • | 1 tsp. minced garlic |
| • | Juice from 2 limes |
| • | 1 bag slaw mix of choice |
| • | Flowers and/or blossoms, to garnish |
| Method: | |
| 1. | In a sauce pan add purée, chili paste, soy sauce, hoisin sauce, garlic and lime juice and simmer until mixture becomes sticky and thickened. |
| 2. | Sear tops of pork belly squares until they’re golden brown and finish heating in the oven for 6 minutes. |
| 3. | Mix the slaw with a little of the glaze until combined, place on 4 plates in a line. Dip the top of pork in the glaze just enough to coat, place three pieces in a line on top of the slaw and garnish with flowers or blossoms. |