Kurobuta Pork Belly w/ Pickled Cherries
Makes 6-8+ Servings
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.
- 3lb Skin Off Kurobuta Pork Belly
- 1 ½ cup Chicken Stock
- 1 tsp Coriander Seed
- 1 stick Cinnamon
- Shiso Leaves
- Pickled Cherries:
- 1 cup Frozen Sweet Cherries, thawed
- Rice Wine Vinegar
- 5 tbsp Cooking Liquid from pork belly, skimmed to get mostly fat
- 2 tbsp Pickling Liquid from the cherries
Preheat your oven to 275°F.
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).
When the pork belly is finished, remove it from the oven and make the vinaigrette by whisking together the ingredients.
Cut the pork belly into cubes and use a culinary torch on their tops to brown and partially render the fat.
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