Pork Belly Recipe

Preheat your oven to 300°F (150°C).

In a large bowl, mix together brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, chili flakes, and salt to create a marinade.

Place the pork belly in a deep baking dish and pour the marinade over it, ensuring it's well coated. Cover the dish with foil.

Bake in the preheated oven for 2.5 to 3 hours, until the pork is tender and the fat has rendered. Optionally, remove the foil for the last 30 minutes to crisp the skin.

Remove from the oven and let it rest for 10 minutes before slicing.

In a large bowl, combine shredded Brussels sprouts, julienned carrot, and sliced green onions.

In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Pour the dressing over the Brussels sprout mixture and toss until well combined. Set aside to marinate while the pork is cooking.

In a saucepan, bring vegetable broth to a boil. Add the chopped carrots and grated ginger.

Reduce the heat and let it simmer until the carrots are tender, about 15-20 minutes.

Once the carrots are cooked, drain them and transfer them to a blender. Add butter and salt, and blend until smooth.

If the mixture is too thick, add a little vegetable broth until the desired consistency is achieved.

Serving

On a plate, spread a generous amount of carrot-ginger purée, top with sliced pork belly, and add a side of Brussels sprout slaw. Sprinkle chopped cashews on top for garnish.