Pork Belly Recipe
Chashu pork, Asian spices, roasted pepper & pineapple sauce, purple cabbage, kale chips.
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Ingredients
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Pork Belly
Roasted Pepper & Pineapple Sauce
Vegetable Garnish
Method
Preparing the Pork Belly
- 1
Marinate the Pork
In a bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, star anise, and cinnamon stick. Place the pork belly in a resealable bag and pour the marinade over it. Seal the bag, ensuring the pork is well coated. Refrigerate for at least 4 hours or overnight for best results.
- 2
Cook the Pork
Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it on a baking tray. Reserve the marinade. Cover the tray with foil and roast the pork for 2.5 to 3 hours, basting with the reserved marinade every 30 minutes. Remove the foil for the last 30 minutes to crisp the skin.
Making the Roasted Pepper & Pineapple Sauce
- 3
Roast the Pepper
Preheat the oven to 400°F (200°C). Cut the red bell pepper in half, remove seeds, and place it cut side down on a baking sheet. Roast for about 20-25 minutes until the skin is blistered. Remove from the oven and let it cool. Peel off the skin and chop the roasted pepper.
- 4
Prepare the Sauce
In a saucepan, combine the chopped roasted pepper, diced pineapple, honey, rice vinegar, and red chili flakes. Cook over medium heat for about 10-15 minutes until the mixture thickens. Blend until smooth and set aside.
Preparing the Vegetable Garnish
- 5
Make Kale Chips
Preheat your oven to 350°F (175°C). Toss the torn kale leaves with olive oil and salt. Spread them in a single layer on a baking sheet and bake for 10-15 minutes until crispy. Keep an eye on them to avoid burning.
- 6
Assemble the Garnish
In a bowl, toss the shredded purple cabbage with a little salt and set aside.
Serving the Dish
- 7
Plate the Pork Belly
Slice the roasted pork belly into thick pieces. Serve topped with the roasted pepper and pineapple sauce, alongside a generous helping of shredded purple cabbage and crispy kale chips.
