Slow Roasted Pork Belly Bites over Jalapeno Slaw

• Gluten free

• Meat

  • 1 1/2 lbs Pork belly, fresh

• Produce

  • 1 Jalapeno, large thin
  • 2 tbsp Scallions

• Canned Goods

  • 3/4 cup Vegetable or chicken stock

• Condiments

  • 1 3/4 tbsp Chili with aioli
  • 3 tbsp Honey
  • 5 tbsp Soy sauce

• Baking & Spices

  • 1 2 pound or more pound Bagged cole slaw mix
  • 1 Brown sugar
  • 1 tbsp Brown sugar
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Grapeseed oil
  • 1 tbsp Rice wine vinegar
  • 3 1/2 tbsp Sesame oil

Found on soufflebombay.com

Description

Ingredients

• 1½ pounds of fresh pork belly, cut into 2 inch cubes
• Salt & pepper
• Brown sugar
• Grapeseed oil
• 3 TBS honey
• 3 TBS soy sauce
• 1½ TBS sesame oil
• 1½ 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 cole slaw mix
• 2 TBS soy sauce
• 1 TBS rice wine vinegar
• 2 TBS sesame oil
• 1 TBS brown sugar
• 1 tsp chili with garlic sauce

Directions

• 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 325 degrees F.
• 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.