Only a few hours until my birthday! As I plan on drinking and eating myself silly all weekend, I figure today is a good day to start off with something incredibly decadent, even if it is using up some leftovers. Who doesn't love a nice piece of pork belly?
Glazed Pork Belly
- 3 slices of braised pork belly
- 1 tsp. wasabi paste
- 1 T. mayonnaise
- 1 radish, thinly sliced
- 2 T. sugar
- 2 T. red wine vinegar
- 1 tsp. peppercorns
- 1 tsp. coriander seeds
- 1 T. Hoisin sauce
- 1 T. Sriracha or other hot sauce, plus more for garnish
- 1 T. Mirin
- 1 T. rice wine vinegar
- 1 T. soy sauce
- 1 T. cornstarch
Heat the sugar and red wine vinegar over low heat until the sugar dissolves. Add in the pepper corns and coriander and pour the mixture over the radishes. Set aside.
Whisk together the Hoisin, Sriracha, mirin, rice wine vinegar, soy, and cornstarch. Add a little bit of water if needed.
Place the pork belly on an aluminum foil-lined baking sheet. Place under the broiler for 10-14 minutes, basting twice with the glaze.
Mix together the wasabi and mayo. Put a smear of it on a small plate and dot extra hot sauce on the plate if desired. Place the pork belly on the plate and top with the pickled radishes.