Pork Belly Recipe
pork belly, Korean BBQ sauce, guacamole, pico de gallo, pickled red onion, cotija cheese
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Ingredients
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Pork Belly
Korean BBQ Sauce
Guacamole
Pico de Gallo
Pickled Red Onion
Cotija Cheese
Method
Pork Belly Preparation
- 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 the pork belly all over with salt and black pepper. Place it in a roasting pan.
- 2
Roast the Pork Belly
Roast the pork belly in the preheated oven for approximately 3 hours, or until the meat is tender and the skin is crispy. Let it rest for at least 15 minutes before slicing.
Korean BBQ Sauce
- 3
Make the Korean BBQ Sauce
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang. Set aside.
- 4
Glaze the Pork Belly
During the last 30 minutes of roasting, brush the Korean BBQ sauce over the pork belly every 10 minutes for a glossy finish.
Guacamole Preparation
- 5
Prepare the Guacamole
In a bowl, mash the ripe avocados. Mix in lime juice, salt, diced tomato, chopped cilantro, and diced onion to taste. Adjust seasoning as necessary.
Pico de Gallo Preparation
- 6
Prepare the Pico de Gallo
In a medium bowl, combine the diced tomatoes, diced onion, chopped cilantro, lime juice, and minced jalapeño. Mix well and season to taste.
Pickled Red Onion Preparation
- 7
Pickle the Red Onion
In a small saucepan, combine apple cider vinegar, sugar, and salt; bring to a simmer. Add the thinly sliced red onion and simmer for about 5 minutes. Remove from heat and let cool before serving.
Assembly
- 8
Assemble the Dish
Slice the roasted pork belly and serve it with a side of guacamole, pico de gallo, pickled red onion, and crumbled cotija cheese. Enjoy your meal!