Roasted Pork Belly Bites
Roasted Pork Belly Bites
Directions
- Preheat oven to 275°F. Lightly season pork belly all over with salt and ground black pepper.
- Place pork belly on roasting rack in roasting pan, and roast in oven for 3 hours.
- After 3 hours, remove pork belly, and let it cool for 30 minutes before cutting it.
- Once pork belly has cooked and cooled, slice it into ½-inch slices.
- Heat small amount of oil in sauté pan, and pan-fry pork belly slices until crisped and hot.
- Remove pan-fried pork belly slices, and brush them with Gochujang BBQ Sauce.
- Place Pork Belly slices on platter, and sprinkle with chile flakes and black sesame seeds. Scatter with pickled radishes, and sprinkle cilantro over everything to cover.
Ingredients
- 2 lbs Smithfield® Pork Belly
- salt, to taste
- black pepper, ground, to taste
- oil, vegetable, as needed
- chili flakes, as needed
- sesame seeds, black, as needed
- 6 to 8 sprigs cilantro, fresh
Pickled Radishes
Directions
- In mixing bowl, combine all ingredients, and refrigerate for 3 hours.
Ingredients
- 1 bunch radish(es), red
- 1/2 cup vinegar, red wine
- 1/2 cup fish sauce
Gochujang BBQ Sauce
Directions
- In blender, combine all ingredients. Blend until smooth, and reserve.
Recipe by Chef Grace Model • Chef de Cuisine, S.K.Y. Restaurant – Chicago, IL
Ingredients
- 1 cup ketchup
- 1/4 cup Gochujang
- 2 tbsp Passion fruit puree
- 2 tbsp rice wine vinegar
- 2 tsp Kecap manis, (Indonesian sweet soy sauce)
- 1 tbsp fish sauce
- 1 tbsp molasses
- 1 tsp garlic, powder
- 2 tsp onion powder
- 1/2 tsp Liquid hickory smoke
- 1 tsp ancho chile powder
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1 tsp