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We all have a favorite dish that we love to prepare for family and friends. This is mine! Delicious crispy crackling pork skin, incredibly tender layers of marbled pork belly and a bottom crust of five spice. The Kimchi slaw takes it to the next level…Unbelievably delicious! (RECIPE BELOW)
A little preparation and time involved in this dish, but aren't the best things always worth waiting for ? It's my bringing together some mouthwatering dishes to create a symphony of flavors that will have you making this dish for your family and friends again and again!
I am using Mason Cash mixing bowls in this video. I love them. We used to use them at the Palace all the time and even travel them to Balmoral and Sandringham. They look so pretty on the shelf, but are amazing to use in the kitchen.
Check them out here…. https://www.everythingkitchens.com/mason-cash-earthenware-mixing-bowls-bakeware.html
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And finally, the recipe….
Chinese Pork Belly
Prick pork both sides
Brush non skin side with ½ TBS rice wine vinegar
Sprinkle non skin side with kosher salt and 1 TBS five spice
Turn on to skin side and sprinkle with salt
Brush skin with 1 TBS rice vinegar
Mix 2 cups kosher salt with 1/3 cup apple vinegar and 1 egg white
Place half on tray covered with aluminum and pork on top, skin side up. Cover pork with remaining salt mix.
Bake at 356 /180 for 90 minutes
Remove meat from salt and bake same temp for another 90 minutes
2 cups shredded red cabbage
3cups shredded Napa cabbage
2 cups bean sprouts
2 carrots, peeled and cut into matchsticks
1 Daikon radish peeled and cut into matchsticks
2 cups kimchi, squeezed dry
4 green onions, thinly sliced
For the Dressing:
1/2 cup kimchee juice
3-4 tablespoons honey
1/2 cup rice vinegar
1 teaspoon (or to taste) Gochujang
3/4 cup sesame oil
Mix the cabbage, bean sprouts kimchee, carrots, radish and green onion in a large bowl.
Combine the kimchi juice, honey, vinegar, pepper chili powder and oils in a small dish and whisk until blended.
Pour the dressing over the slaw and combine.
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