Pork Belly Recipe
crispy polenta | sweet n spicy mustard | pickled shitake
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Ingredients
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Pork Belly
Crispy Polenta
Sweet n Spicy Mustard
Pickled Shitake
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your 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. Rub salt and black pepper all over the pork belly, ensuring it gets into the scored areas.
- 2
Roast the Pork Belly
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork belly skin-side down until golden brown, about 5-7 minutes. Flip the pork belly and transfer the skillet to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and the skin is crispy. Let it rest for 10 minutes before slicing.
Crispy Polenta
- 3
Cook the Polenta
In a large saucepan, bring water to a boil. Slowly whisk in the polenta, reducing heat to low and stirring continuously until thickened, about 10-15 minutes. Stir in butter, Parmesan cheese, and salt until well combined.
- 4
Set and Slice the Polenta
Pour the polenta into a greased baking dish and spread it evenly. Let it cool for at least 30 minutes to set. Once set, cut into squares or triangles.
- 5
Crisp the Polenta
In a large skillet, heat olive oil over medium heat. Add the polenta pieces and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
Sweet n Spicy Mustard
- 6
Mix the Mustard
In a small bowl, combine Dijon mustard, honey, and Sriracha sauce. Whisk until smooth and well incorporated. Adjust the sweetness or spiciness to taste.
Pickled Shitake
- 7
Prepare the Pickling Liquid
In a saucepan, combine rice vinegar, sugar, salt, and water. Bring the mixture to a simmer over medium heat, stirring until sugar and salt are dissolved.
- 8
