Roasted Pork Belly with Warm Potatoes and A Celery Radish Salad
Ingredients
Dipping Glaze
3 tablespoons soy sauce
Pork Belly
2 pounds pork belly
Celery and Radish Salad
3 radishes, thinly sliced
Potato Salad
Reserved pork fat
Vinaigrette
1/4 cup red wine vinegar
Pork Belly
1/2 cup salt
Dipping Glaze
1 tablespoon red wine vinegar
Celery and Radish Salad
2 celery stalks, thinly sliced
Potato Salad
2 tablespoons chopped shallots
Vinaigrette
1/2 tablespoon Dijon mustard
Potato Salad
2 russet potatoes, cubed and boiled
Celery and Radish Salad
Celery leaves, for garnish
Vinaigrette
1/8 small red onion, chopped
Dipping Glaze
1 tablespoon hot sauce
Pork Belly
1/2 cup sugar
Potato Salad
1 tablespoon grainy mustard
Vinaigrette
1/2 cup vegetable oil
Potato Salad
1 tablespoon red wine vinegar
Vinaigrette
Salt and freshly ground black pepper
Potato Salad
1/3 bunch fresh chives, chopped
Salt and freshly ground black pepper
Instructions
Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.
For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
Meanwhile, heat a deep fryer to 350 degrees F.
Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
