Restaurants›The Kitchen Restaurant›Pave Of Berkshire Pork Belly Recipe

Pave Of Berkshire Pork Belly Recipe

Inspired by The Kitchen Restaurant
Time3h
Serves4

Local Dungeness Crab, “Kimchijeon”, Caramelized Onions and Tamarind Glaze. Chef’s Notes: Every year in Korea on the 10th Moon of the year, large quantities of kimchee are made in preparation for winter.

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Pork Belly

Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper on both sides. Place it in a roasting pan and cover it tightly with aluminum foil. Roast for about 2 to 2.5 hours or until tender.

2

Caramelize the Onions

While the pork is roasting, thinly slice the onions. In a skillet, heat sesame oil over medium heat and add the onions. Cook them slowly, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes.

3

Prepare the Tamarind Glaze

In a small saucepan, combine tamarind paste, soy sauce, and brown sugar. Cook over low heat until the sugar dissolves and the glaze thickens slightly, about 5 minutes. Set aside.

4

Assemble the Dish

Once the pork belly is tender, remove it from the oven and let it rest for 10 minutes. Slice it into thick pieces. On each plate, place a piece of pork belly, a portion of crab meat, a kimchijeon, and a generous spoonful of caramelized onions. Drizzle with tamarind glaze and garnish with sliced green onions.