Pork Belly Recipe
Rangpur Lime, Savoy, Kohirabi, Pickled Daikon, Toasted Sesame Oil, Chicharrón
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly and season generously with salt and pepper. Place the pork belly in a roasting pan and roast for about 2 to 2.5 hours, or until the meat is tender and the skin is crispy.
Make the Savoy and Kohlrabi Salad
While the pork is roasting, thinly slice the savoy cabbage and combine it with the julienned kohlrabi in a bowl. Drizzle with toasted sesame oil and Rangpur lime juice. Add salt and pepper to taste, then toss to combine.
Prepare the Pickled Daikon
If using store-bought pickled daikon, simply drain it and set aside. If making your own, soak sliced daikon in rice vinegar, sugar, and salt for at least an hour.
Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve slices of pork belly on a plate with the savoy and kohlrabi salad, pickled daikon on the side, and sprinkle crushed chicharrón on top.