Crispy Pork Belly / Asian-style Barbecue Sauce / Mango Onions & Pickled Carrots / Fried Crawfish In Spicy Aioli / Topped With Enoki Mushrooms Recipe
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Ingredients
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Crispy Pork Belly
Asian-Style Barbecue Sauce
Mango Onions & Pickled Carrots
Fried Crawfish in Spicy Aioli
Topping
Method
Prepare the Pork Belly
- 1
Cook the Pork Belly
Preheat your oven to 300°F (150°C). Rub pork belly with salt, black pepper, five-spice powder, and vegetable oil. Place in a roasting pan, skin side up, and roast for 2.5 to 3 hours until tender.
- 2
Crisp the Skin
Increase oven temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy. Remove from oven and let rest before slicing.
Make the Barbecue Sauce
- 3
Combine Ingredients
In a saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat for 10 minutes until slightly thickened.
Prepare Pickled Carrots and Mango Onions
- 4
Pickle the Carrots
In a bowl, combine rice vinegar, sugar, and salt. Add julienned carrots and thinly sliced red onion. Let it sit for at least 30 minutes.
- 5
Mix with Mango
After pickling, mix in the diced mango and set aside.
Fry the Crawfish
- 6
- 7
Fry Crawfish
Heat oil in a deep pan. Fry crawfish until golden brown, about 3-4 minutes. Drain on paper towels.
Assemble the Dish
- 8
Plate the Ingredients
On a serving plate, layer sliced crispy pork belly, drizzle with barbecue sauce, add pickled mango onions and carrots, top with fried crawfish, and finish with enoki mushrooms.
