Pork Belly Recipe From Kevin Sbraga - Philadelphia News, Weather and Sports from WTXF FOX 29

Pork Belly Recipe From Kevin Sbraga

Pork Belly

1 pound pork belly

1 pound salt

1 pound sugar

1 bunch rosemary

In a food processor, combine salt, sugar, and rosemary until the rosemary is evenly distributed. Coat pork belly well with the salt-sugar-rosemary mixture and cure for 24 hours. Steam pork belly for one hour, and then chill overnight.

1/2 teaspoon Szechuan peppercorn

1/2 teaspoon fennel seed

1/2 teaspoon star anise

1/2 teaspoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon coriander

1 teaspoon minced garlic

1 tablespoon minced ginger

1 teaspoon salt

1/4 cup dried red chilies

1 cup canola oil

Toast dried spices on a pan in the oven at 350 degrees until golden brown. Combine spices and remaining ingredients in a blender Chill Mix 1/2 cup of the chilled, completed oil , 1/4 cup rice wine vinegar and 1/4 cup soy sauce. Combine ingredients to make a dressing.

 24 slices of cucumber

24 sprigs of cilantro

24 slices of scallion

To assemble, thinly slice the pork belly, preferably on a slicer Evenly. Distribute sliced pork on 8 plates. Drizzle 1 teaspoon of the dressing on each plate. Garnish each plate with 3 pieces of cucumber, 3 pieces of scallion and 3 pieces of cilantro.