For Pickled Carrots and
e meat at room temperature for about 20 minutes before starting
e scallions, garlic and ginger for 5-7 minutes on medium
For the filling: rub the pork belly all over with 1/2
ions. Set slaw aside.
For the pork belly: Preheat the oven to
For the Dill Relish: Place all
egrees F.
For the pork belly:
Season the pork belly with salt and
ater to a boil. Add pork belly, ensuring it is completely covered
emp for at least 30 min up to 2 hours
Pork Belly
n medium bowl.
Lay pork belly flat, skin side down, on
d 2 cloves of garlic for 5 minutes. Season lightly with
he fat side of the pork belly, diagonally, and season with salt
nter of the foil. Place pork belly, fattiest-side down, on top
For the pork belly: Score the skin of the pork belly in a criss-cross
Score the fat on the pork belly and trim.
Combine the
nd then drain.
season pork belly cubes with 1 tablespoons of
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
ll over the pork and let is cure for 3 to 4