Pork Belly with Avocado, Pickled Onions and Sweet Potato Kimchi

Chef: Brad Cecchi
Time: 3 hours
Serves: 4-6 people

Ingredients:

PORK BELLY:
5 Lbs Pork Belly
2 Tbsp Salt
1 tsp Sugar

AVOCADO PUREE:
2 Avocados
2 oz Lime Juice
Salt to taste

PICKLED RED ONIONS:
1 Red Onion
2 oz Lime Juice
2 oz Agave Nectar
2 oz Hot Water

SWEET POTATO KIMCHI:
5 Sweet Potatoes
1 Scallion
6 Cloves of Garlic
1/2 Cup Gauchujong Paste (or red chili paste)
1/4 Cup Honey
3 Tbsp Fish Sauce
4 Tbsp Soy Sauce
1/2 Cup Ginger
2 Tbsp Salt

Directions:

WHEN MAKING THIS RECIPE, MAKE SURE TO LET THE SWEET POTATO KIMCHI SIT FOR 7 DAYS IN REFRIGERATOR AND THE PICKLED RED ONIONS. MAKE THE AVOCADO PUREE PORK BELLY ON THE SAME DAY.

INSTRUCTIONS FOR AVOCADO PUREE:

  1. Combine all ingredients in a blender and mix until smooth.

INSTRUCTIONS FOR PICKLED RED ONIONS:

  1. Combine all ingredients and allow to marinate overnight.

INSTRUCTIONS FOR SWEET POTATO KIMCHI:

  1. Slice Sweet potato, garlic, ginger very thin on a

    mandolin.

  2. Mix with salt. Allow to sit for 1 hour.

  3. Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)

  4. Ensure liquid is covering the top of all the vegetables and seal tightly.

  5. Allow the kimchi to ferment for 7 days or up to 1 month for stronger flavor.
    *You can keep this in refrigerator for up to 1 year.

INSTRUCTIONS FOR PORK BELLY:

  1. Pre-heat oven to 450 degrees.

  2. Season pork and allow to marinate for 30 minutes- 1 hour.

  3. Roast Belly fat side down at 450 degrees for 35 minutes.

  4. Flip Pork and lower oven temperature to 300 degrees for 1 hour.

  5. Remove from oven and pan and allow to cool.

  6. Slice pork and top with avocado puree and garnish with kimchi and pickled onions.

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Grilled Sweet Potatoes with Lebneh

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Sweet Potato Cinnamon Rolls