PAN SEARED PORK BELLY Recipe

Inspired by South City Kitchen Midtown

Time45m

Serves2

kimchi collard greens, yuzu burre blanc

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Ingredients

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Pork Belly and Accompaniments

1 pound Pork belly

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Kimchi

2 cups Collard greens, chopped

2 cloves Garlic, minced

2 tbs Yuzu juice

4 tbs Butter

1 cup White wine

Method

Cooking Instructions

Prepare the Pork Belly

Season the pork belly with salt and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the pork belly on all sides until crispy and golden brown, about 5-7 minutes per side. Once cooked, remove from the pan and let it rest.

Cook the Collard Greens

In the same skillet, add minced garlic and sauté for 1 minute. Add chopped collard greens and kimchi, cooking until the greens are tender, about 5-8 minutes. Season with salt and pepper to taste.

Make the Yuzu Beurre Blanc

In a small saucepan, combine white wine and yuzu juice, and bring to a simmer. Reduce by half, then lower the heat and whisk in cold butter until the sauce is smooth and emulsified. Season with salt to taste.

Plate the Dish

Slice the rested pork belly and serve it over the kimchi collard greens. Drizzle with yuzu beurre blanc and enjoy!

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