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Ingredients
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Kurobuta Pork Belly
Sour Plum BBQ Sauce
Pickled Root Vegetables
Method
Kurobuta Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C).
- 2
Season the Pork
Rub the Kurobuta pork belly with salt and black pepper evenly on all sides.
- 3
Sear the Pork
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the pork belly and sear for 5-7 minutes on each side until browned.
- 4
Roast the Pork
Transfer the skillet to the preheated oven and roast for 2-2.5 hours, or until the pork is tender and the skin is crispy.
Sour Plum BBQ Sauce
- 5
Combine Ingredients
In a small saucepan, combine the sour plum paste, soy sauce, honey, rice vinegar, minced garlic, and minced ginger.
- 6
Cook the Sauce
Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Reduce heat and let it simmer for about 10 minutes until slightly thickened.
- 7
Cool the Sauce
Remove from heat and allow the sauce to cool slightly before serving.
Pickled Root Vegetables
- 8
Prepare the Pickling Solution
In a bowl, mix together rice vinegar, sugar, and salt until dissolved.
- 9
Pickle the Vegetables
Add the julienned carrots and daikon radish into the pickling solution. Let it sit for at least 30 minutes to pickle.
- 10
Drain and Serve
Before serving, drain the pickled vegetables and set them aside.