Sweet And Sour Ahi Belly Recipes

MIDWEST BIPBIMBOP WITH PORK BELLY

Steps:

• Heat a medium skillet and add Pork Belly to sear off, about 2 minutes on each side. Remove from skillet. In same skillet, add mushrooms to saute in rendered pork fat. Season with salt and pepper as desired. To serve, add 1 cup of rice to a medium serving bowl. Top with three to four slices pork, 1/4 cup Pickles, 2 tablespoons Ssamjang, 1 egg, 7 to 8 slices radishes and a quarter of the cooked mushrooms. Garnish with some baby greens. Repeat with the remaining ingredients to make 3 more servings.
• In a small bowl, mix together salt, brown sugar, pepper, chile powders, if using, smoked paprika and bay leaves. Pour over pork, rubbing mix into meat. Wrap pork in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 275 degrees F.
• Remove plastic from pork belly. Rinse off excess seasoning under cold water, then place pork on a wire rack in a sheet pan. Place in oven and cook until golden brown and meat begins to pull apart with a fork, about 4 hours. Let cool, then slice.
• In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.
• In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.

EASY SWEET AND SOUR PORK BELLY

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
• Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
• Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
• Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
• Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
• Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
• Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side. Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
• Remove from the heat and serve.