Pork Belly with Avocado, Pickled Onions and Sweet Potato Kimchi

Pork Belly with avocado, pickled onions and sweet potato Kimchi

Chef: Brad Cecchi

Time: 3 hours

Serves: 4-6 people

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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

METHOD:

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.