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Crispy Pork Belly with Bok Choy and Soy glaze
Note: Before diving into this recipe, note that you need to begin prepping a day ahead.
Ingredients
Serves 3-4
2 ½ pounds center cut pork belly
Diamond kosher salt
8 baby bok choy, cut in half and thoroughly rinsed
1 tablespoon canola oil
1 tablespoon finely minced garlic
½ tablespoon finely minced ginger
1/3 cup chicken stock
3 tablespoons tamari
1 tablespoon packed brown sugar
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoon cornstarch, mixed with 1 teaspoon water
Togarashi spice and thinly sliced green onion curls, for garnish
Serve with steamed rice topped with black sesame seeds
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Instructions
1
Place pork belly skin side up on cutting board. Using a paper towel, pat pork belly dry and cut into 3 equal pieces. Using a very sharp knife, make 1/4-inch-deep crosswise cuts through skin and into fat spaced 1/2 inch apart. For each piece, rub ½ teaspoon of salt evenly into the skin. Place on 9”x13” sheet pan skin side up and refrigerate uncovered for at least 12 hours up to 24 hours.
2
Preheat oven to 300 degrees. Pat pork belly dry, and place skin side down and roast for 1 hour and 45 minutes in Smithey Oval Roaster. Then transfer to a board.
3
Pour rendered fat into a bowl through a strainer to remove burned bits. Using a paper towel, wipe out any sediment. Return rendered fat back into the Smithey Oval Roaster and cook over medium high heat. Add pork belly skin side down and sear 3-5 minutes until skin is deep golden brown and puffed. Turn off heat, remove to cutting board, and set aside.
4
In a medium stock pot, bring salted water to a boil and blanch boy choy for 1 minute, until bright green and softened. Drain in a colander and set aside.
5
Meanwhile, pour the rendered fat back to a bowl. Heat Smithey Oval Roaster over medium heat and add 1 tablespoon canola oil with garlic and ginger. Cook for 1 minute until fragrant and cooked through. Add chicken stock, tamari, brown sugar, mirin, rice vinegar, and sesame oil. Cook for 3 minutes until slightly reduced. Add cornstarch slurry and cook until thickened, about 2 minutes. Remove pan from heat and transfer sauce to a bowl and set aside.
6
Pork should now be cool enough to handle, so lay pieces on their sides and slice through incisions.
7
Place boy choy into the bottom of Smithey Oval Roaster and shingle pork slices on top. Drizzle sauce over and sprinkle with togarashi and green onions, if desired.
8
Serve with rice and side salad.
