CHILI-GLAZED PORK BELLY Recipe

Prepare the Pork Belly

Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crisscross pattern. In a bowl, mix together the chili paste, honey, soy sauce, minced garlic, and grated ginger. Rub this mixture all over the pork belly, ensuring it gets into the scores.

Roast the Pork Belly

Place the pork belly in a roasting pan and roast in the oven for about 2 hours until tender and caramelized. Baste occasionally with the pan juices.

Cook the Jasmine Rice

While the pork is roasting, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically in a pot with 1 ½ cups of water until fluffy.

Sauté the Mushrooms

In a skillet over medium heat, sauté the sliced Ozark forest mushrooms until they are golden and tender, about 5-7 minutes.

Prepare the Serving

Once the pork belly is done, let it rest for 10 minutes before slicing. Serve slices of pork belly over a bed of jasmine rice, topped with sautéed mushrooms, house kimchi, and a drizzle of spicy mayo. Garnish with sliced green onions.