Sticky Pork Belly Recipe
Celery root puree – Char Siu Glaze Pickled Fresnos – Toasted Sesame
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Char Siu Glaze
Celery Root Puree
Pickled Fresnos
Garnish
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub salt and pepper all over the pork belly. Place it in a roasting pan.
- 2
Roast the Pork Belly
Cover the pork belly with foil and roast in the preheated oven for 2.5 to 3 hours until tender.
- 3
Glaze the Pork Belly
Remove the foil, brush the pork belly with Char Siu glaze, and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes, basting with glaze every 10 minutes, until caramelized.
Celery Root Puree
- 4
Cook the Celery Root
In a large pot, cover the diced celery root with water and bring to a boil. Cook until tender, about 20 minutes. Drain and set aside.
- 5
Blend the Puree
In a blender, combine the cooked celery root, butter, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
Pickled Fresnos
- 6
Make the Pickle Brine
In a small saucepan, combine white vinegar, sugar, and salt. Heat until the sugar dissolves.
- 7
Pickle the Peppers
Place the sliced Fresno peppers in a jar and pour the hot brine over them. Let them sit at room temperature for at least 30 minutes before serving.
Assembly
- 8
Plate the Dish
Spread a generous amount of celery root puree on a plate. Slice the sticky pork belly and arrange on top. Garnish with pickled Fresnos and toasted sesame seeds.
