Kurobuta Pork Belly w/ Pickled Cherries

Kurobuta Pork Belly w/ Pickled Cherries

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Kurobuta Pork Belly w/ Pickled Cherries

Makes 6-8+ Servings
wine WINE PAIRING
Bandol Rose

Braised pork belly is incredibly delicious – a luxurious balance of tender meat and succulent fat – but it can be a bit over-rich.  Here we’ve balanced it with bright pickled cherries and a pork-fat, cherry vinegar vinaigrette.

Kurobuta Pork Belly w/ Pickled Cherries
INGREDIENTS
  • Pickled Cherries:
  • 1 cup Frozen Sweet Cherries, thawed
  • Rice Wine Vinegar
  • Vinaigrette:
  • 5 tbsp Cooking Liquid from pork belly, skimmed to get mostly fat
  • 2 tbsp Pickling Liquid from the cherries

DIRECTIONS

1

Preheat your oven to 275°F.
2

Put the pork belly in a baking dish with the chicken stock, coriander, and cinnamon. Cover the dish with foil and put it in the oven to braise until tender (approx. 2 ½ hours).
3

When the pork belly is finished, remove it from the oven and make the vinaigrette by whisking together the ingredients.
4

Cut the pork belly into cubes and use a culinary torch on their tops to brown and partially render the fat.
5

Serve the pork belly cubes on top of shiso leaves, each topped with a pickled cherry and a little of the pickling liquid & drizzled with the vinaigrette

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