egrees F.
For the pork belly:
Season the pork belly with salt and
ions. Set slaw aside.
For the pork belly: Preheat the oven to
For the Dill Relish: Place all
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
For Pickled Carrots
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
ater to a boil. Add pork belly, ensuring it is completely covered
Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.
emp for at least 30 min up to 2 hours
Pork Belly
n medium bowl.
Lay pork belly flat, skin side down, on
Slice the pork belly into 2-inch wide strips.
d 2 cloves of garlic for 5 minutes. Season lightly with
he fat side of the pork belly, diagonally, and season with salt
he non-fat side of pork belly. Cover with plastic wrap and
as 4.
Score the pork belly skin diagonally in a diamond
nter of the foil. Place pork belly, fattiest-side down, on top
nd then drain.
season pork belly cubes with 1 tablespoons of