Pork Belly Recipe
Sweet and spicy braised belly, brussels sprout slaw, carrot-ginger purée, cashews
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Ingredients
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Pork Belly
Brussels Sprout Slaw
Carrot-Ginger Purée
Garnish
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 2
Make the Braising Liquid
In a bowl, combine the brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, red chili flakes, and water. Whisk until the sugar is dissolved.
- 3
Braise the Pork Belly
Place the pork belly in a deep baking dish and pour the braising liquid over it. Cover the dish tightly with aluminum foil and braise in the preheated oven for 3 hours, or until tender.
- 4
Crisp the Skin
After 3 hours, remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 30 minutes or until the skin is crispy.
Brussels Sprout Slaw
- 5
Prepare the Slaw
In a large mixing bowl, combine the sliced brussels sprouts, grated carrot, and red cabbage.
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
- 7
Combine Slaw and Dressing
Pour the dressing over the slaw mixture and toss well to coat. Let it sit for at least 15 minutes before serving to allow the flavors to meld.
Carrot-Ginger Purée
- 8
Cook the Carrots
In a medium saucepan, combine the chopped carrots and vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the carrots are tender, about 15 minutes.
- 9
Serve
- 10
Plate the Dish
Slice the crispy pork belly and serve it on a plate with a generous spoonful of carrot-ginger purée. Top with the brussels sprout slaw and garnish with chopped cashews.
