We won the Fess Parker Winery Recipe contest with this dish. The pork belly is so tender because of the long braising time. Make note, that you will need to braise this dish for 3 1/2 hours. This recipe brings Korean flavors to an unconventional Korean cooking methods. The Korean gochujang adds a good kick and the Asian pear slaw brings a brightness to balance out the richness of this dish.
Ingredients
2 lbs pork belly
1/2 cup soy sauce
1/4 cup sake
1 cup Sprite
4 garlic cloves minced
1 tablespoon minced ginger
4 scallions chopped
3 tablespoons seasoned rice vinegar
1 teaspoon roasted sesame oil
3 tablespoons agave nectar
For chili glaze
3 tablespoons Korean chili paste (gochujang) can be found in asian specialty stores
3 tablespoons seasoned rice vinegar
2 tablespoons honey
For Asian pear slaw
2 small or 1 large asian pear – julienned
2 persian cucumbers, seeds removed – julienned
1 small carrot – julienned
1 tablespoon seasoned rice vinegar
sea salt to taste
Preparation
Cut pork belly into 2 inch squares and score on top a couple times. Combine all ingredients for marinade and marinate pork belly for 2 hours covered in refrigerator.
Preheat oven to 275 degrees.
In a large baking dish, place pork belly in a single layer, fat side up. Add the Sprite into the marinade and add mixture to the bottom of the baking dish. Liquid should reach 1/2 way up the pork belly. Cover baking dish with aluminum foil. Braise in oven for 3 1/2 to 4 hours.
While pork is braising, julienne the pear and vegetables for the slaw. Combine in large bowl. Add rice vinegar and salt. Toss to mix. Set aside until ready to serve.
Remove pork from oven. Turn oven to broil. Ensure baking rack is in the middle of the oven to avoid burning. Spoon chili glaze over each piece of pork and return to oven for 2 minutes or until glaze is bubbling and pork belly has a nice char. Remove from oven and glaze further with kitchen torch if needed. Be careful not to burn it.
To serve:
Place one piece of pork belly on small plate. Place 1/4 cup of asian pear slaw on top of each piece. Serve
