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:
Combine all ingredients in a blender and mix until smooth.
INSTRUCTIONS FOR PICKLED RED ONIONS:
Combine all ingredients and allow to marinate overnight.
INSTRUCTIONS FOR SWEET POTATO KIMCHI:
Slice Sweet potato, garlic, ginger very thin on a
mandolin.
Mix with salt. Allow to sit for 1 hour.
Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)
Ensure liquid is covering the top of all the vegetables and seal tightly.
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:
Pre-heat oven to 450 degrees.
Season pork and allow to marinate for 30 minutes- 1 hour.
Roast Belly fat side down at 450 degrees for 35 minutes.
Flip Pork and lower oven temperature to 300 degrees for 1 hour.
Remove from oven and pan and allow to cool.
Slice pork and top with avocado puree and garnish with kimchi and pickled onions.