Pork Belly

INGREDIENTS 

3lbs fresh pork belly

2 Tablespoons sea salt

2 Tablespoons sugar

1 teaspoon cracked black pepper

INSTRUCTIONS

Mix dry ingredients. Cover belly with salt, sugar, and pepper. Place in ziplock bag, press all air out and seal. 

Refrigerate for 6-24 hours.

Pre-heat oven to 450 degrees. 

Remove pork belly from bag and brush off excess salt, sugar, and pepper. 

Place meat fat side up in baking dish and place into oven.

Roast 30 minutes at 450. 

Continue to roast at 450 for another 30 minutes while basting with fat drippings every 8-10 minutes. 

Turn oven down to 250 degrees and roast up to one hour.

Belly is done when its appearance is GBD… Golden, Brown, Delicious.

Cool and slice into 1/2 inch slabs. 

Can be reheated.

 

Ponzu Gel 

INGREDIENTS 

3lbs fresh pork belly

2 Tablespoons sea salt

2 Tablespoons sugar

1 teaspoon cracked black pepper

INSTRUCTIONS

Simmer ingredients for 2 minutes. Refrigerate until set up like Jell-O. Place in blender and liquefy.

 

Quick Pickles

INGREDIENTS 

¼ red onion julienned

1 English cucumber sliced thin

1 Tablespoon sugar

¼ cup lime juice

¼ cup rice wine vinegar

Salt and pepper to taste 

 

INSTRUCTIONS

Combine all ingredients and refrigerate to chill.

Spread one Tablespoon of ponzu gel on center of plate.

Place 4 slices of Belly on top of ponzu Gel.

On each side of plate add a portion of quick pickles and 1 Tablespoon wasabi tobiko.

Ponzu sauce is available at most Asian grocery stores.

If it’s difficult to find locally, wasabi tobiko can be purchased online at Catalina Offshore Products and blackstargourmet.com