Chinese Crispy Pork Belly with Kimchi Slaw and Hoisin Bao

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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!

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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

Kimchi Slaw:
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.


4650 | Chefs | Cooking


Written by The Chef's Circle

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