Crispy Southern Fried Pork Belly Pinwheels Recipe
apricot-bourbon glaze, pineapple-jicama slaw
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Ingredients
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Pork Belly Pinwheels
Method
Cooking Instructions
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt, black pepper, paprika, garlic powder, and onion powder. Roll it tightly and secure with kitchen twine.
Slow Cook
Place the rolled pork belly in a baking dish and pour buttermilk over it. Cover with foil and cook in the oven for 2-3 hours until tender.
Chill and Slice
Once cooked, remove from the oven and let it cool. Refrigerate for at least 1 hour before slicing into pinwheels.
Fry the Pinwheels
Heat vegetable oil in a large skillet over medium-high heat. Dredge each pinwheel in a mixture of flour and cornstarch, then fry until golden brown and crispy, about 3-4 minutes per side.
Prepare the Glaze
In a small saucepan, combine apricot preserves, bourbon, soy sauce, apple cider vinegar, and red pepper flakes. Heat over medium heat until the mixture thickens slightly.
Make the Slaw
In a large bowl, combine jicama, pineapple, red cabbage, cilantro, lime juice, and salt. Toss well to combine.
Serve
Serve the crispy pork belly pinwheels drizzled with apricot-bourbon glaze alongside the pineapple-jicama slaw.