Recipe Details

Slow Cooked Pork Belly with Hoisen, Scallion Pancake and Cilantro Salad

Prep Time: 25 minutes
Cook Time: 4 hours, 20 minutes
Marinating Time: 25 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 1/2 pounds pork belly
1 cup water
1/2 cup oyster sauce
2 tablespoons fresh ginger root, grated
2 tablespoons cilantro, chopped
1 tablespoon garlic, minced (6 cloves)
8 4-inch flour tortillas
1/3 cup hoisin sauce

Cilantro Salad:

1 1/2 cups cilantro leaves, lightly packed (1/2 to 3/4 ounce)
1/4 small red onion, cut into fine julienne strips
1/3 cup scallions, thinly bias-cut
2 tablespoons seasoned rice wine vinegar
1 1/2 teaspoons sesame oil
1/4 teaspoon salt

Cooking Directions


Place pork belly in large, resealable plastic bag. Mix together water, oyster sauce, gingerroot, 2 tablespoons cilantro and the garlic in small bowl. Pour marinade mixture over pork belly; close bag to seal. Turn bag to evenly coat pork belly with marinade. Refrigerate for 24 hours, turning bag occasionally.

Preheat oven to 300 degrees F. Remove pork belly from marinade; discard marinade in bag. Place pork belly on rack in Dutch oven. Bake, covered, about 4 hours or until tender. Transfer pork belly to plate; discard fat. Cover and refrigerate pork belly until firm.

Just before serving, cut chilled pork belly into 2 ounce slices. Place slices in a single layer in a large skillet. Cook, uncovered, over medium-low heat for 8-10 minutes or until lightly brown and crisp on both sides. If necessary, spoon and discard drippings in skillet if splattering begins.

Meanwhile, just before serving, in a medium bowl mix cilantro, red onion and scallions. Combine rice vinegar, sesame oil and salt; pour over cilantro mixture and toss until evenly coated.

To assemble, place tortillas on dinner plate, slightly overlapping. Cover with damp paper towel. Microwave on HIGH about 30 seconds or until warm. Brush one side of tortillas with hoisin sauce. Place hot pork belly slice on top of tortilla. Top with cilantro slaw and serve like an open faced taco.

*For spice add slices of thin cut Serrano chilies (optional)

Serves 8 (appetizer servings)

Recipe courtesy of Chef Kevin Rathbun of Rathbun’s Atlanta, GA for Share Our Strength event.

Serving Suggestions

Recipe courtesy of Chef Kevin Rathbun of Rathbun’s Atlanta, Ga.  Created for the Share Our Strength's Taste Of The Nation. 

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About the Cut: Belly

Pork belly comes from a pig’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, which means it is not cured or smoked.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Pork belly is not widely available in supermarkets, but can be ordered by meatcase managers upon request.


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Butcher's Tips

Request a leaner cut (relatively speaking, as this is not a traditionally lean cut) and be sure to specify whether you prefer it with or without skin. If you plan to make bacon, pork belly without skin will yield the best results.


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