Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  60 min
• Ready Time:
  1 hour, 10 min

Ingredients

• one pound of pork belly
• 2 cups olive oil
• confectioner sugar

Orange Miso Sauce

• one tablespoon light miso paste
• two tablespoons honey
• Juice of one orange
• 1/4 cup water

Spicy Garnish

• one red holland chili finely chopped
• one small shallot finely chopped
• 2 tablespoons of finely chopped chives

Directions

Start by taking the outta skin off the pork belly and cutting it into one inch cubes. and placing it into a small pot with olive oil around 275 degrees (medium low heat) making sure they pork is covered. Let slow cook for a minimum one hour if not 90 min.

Now make the miso glaze by putting everything into a small pot bringing to a boil, bring the heat down, let simmer and reduce until you have a runny honey constancy. Check for taste , if you like more orange, more miso make the adjustments this is all to your personal taste.

Make the garnish by preparing the shallots, chili and chives cutting them as small and uniform as you can.

Once the pork belly is out of the olive oil dry it on paper towel and shake some confectioner sugar on it (icing sugar) and into a hot pan with vegetable oil and crisp up all the sides of the pork belly around a min a side as you can see in the photo.

To plate spoon some of the orange miso on the bottom of a plate, place the pork belly on top of the miso and finish with the finely chopped garnish. Sweet rich and savory nothing like little parcels of fatty meat to start the night.

 

Benny