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
Directions
- Instructions for avocado puree:
- Combine all ingredients in a blender and mix until smooth.
- Instructions for pickled red onions:
- Combine all ingredients and allow to marinate overnight.
- Instructions for sweet potato kimchi:
- Slice Sweet potato, garlic, ginger very thin on a mandolin.
- Mix with salt. Allow to sit for 1 hour.
- Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)
- Ensure liquid is covering the top of all the vegetables and seal tightly.
- 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:
- Pre-heat oven to 450 degrees.
- Season pork and allow to marinate for 30 minutes- 1 hour.
- Roast Belly fat side down at 450 degrees for 35 minutes.
- Flip Pork and lower oven temperature to 300 degrees for 1 hour.
- Remove from oven and pan and allow to cool.
- Slice pork and top with avocado puree and garnish with kimchi and pickled onions.
Tips/Techniques
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.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme