Slow Roasted Pork Belly Bites over Jalapeno Slaw

INGREDIENTS

Fresh Meats Pork Belly cut into 2-inch cubes

Salt & pepper

Brown sugar

Grapeseed oil

3 TBS honey

3 TBS soy sauce

1 ½ TBS sesame oil

1 ½ TBS chili with garlic sauce

2 TBS scallions

¾ cup vegetable or chicken stock

 

For Jalapeno Cole Slaw

1 large jalapeno sliced thin

½ pound or more pound bagged coleslaw mix

2 TBS soy sauce

1 TBS rice wine vinegar

2 TBS sesame oil

1 TBS brown sugar

1 teaspoon chili with garlic sauce

METHOD

Pat your pork belly dry. (if your belly has really thick skin, you may want to score the top first) Season with salt, pepper and just a sprinkle of brown sugar on all sides. Let it sit for 10 minutes.

Add to marinade and allow it to sit for 15 minutes.

Remove from marinade, reserve excess marinade (place in refrigerator) and preheat your oven to 165 degrees C.

Heat a pan, add in just a bit of oil and sear until a nice crust forms on each side. Yes it will smoke a bit, just keep going, the taste is worth the smoke.

Once you have a beautiful crust on all sides, place belly in a dish with just a covering of stock and roast, tented in foil for 2-3 hours or until done to your liking. Check on it every 30 minutes and add just a bit more stock if necessary to keep pork from burning the dish.

Remove from oven, place pork belly bites in a pan, cover with reserved marinade and simmer until the mixture is bubbly and the belly is coated with the sauce.

 

For Jalapeno Cole Slaw

Combine dressing ingredients in a mason jar and shake vigorously until emulsified. Taste and adjust for sweetness and heat) Just before serving, toss coleslaw & jalapenos with the dressing. let sit for 5 minutes. Plate, top with pork belly & serve.

Image by Souffle Bombay