Pork Belly with Avocado, Pickled Onions and Sweet Potato Kimchi

BIH-Pork-Belly-Avocado-Sweet-Potato

Pork Belly with avocado, pickled onions and sweet potato kimchi makes for a burst of flavors. Recipe shared by Brad Cecchi on Bringing It Home with Laura McIntosh.

Total time: 3 Hours

Yield: 4-6

Course:
Theme:

Ingredients

  • Pork Belly:
  • 5 Lbs Pork Belly
  • 2 Tbsp Salt
  • 1 tsp Sugar
  • Avocado Puree:
  • 2 Avocados
  • 2 oz Lime Juice
  • Salt to taste
  • Pickled Red Onions:
  • 1 Red Onion
  • 2 oz Lime Juice
  • 2 oz Agave Nectar
  • 2 oz Hot Water
  • Sweet Potato Kimchi:
  • 5 Sweet Potatoes
  • 1 Scallion
  • 6 Cloves of Garlic
  • 1/2 Cup Gauchujong Paste (or red chili paste)
  • 1/4 Cup Honey
  • 3 Tbsp Fish Sauce
  • 4 Tbsp Soy Sauce
  • 1/2 Cup Ginger
  • 2 Tbsp Salt

Directions

  1. Instructions for avocado puree:
  2. Combine all ingredients in a blender and mix until smooth.
  3. Instructions for pickled red onions:
  4. Combine all ingredients and allow to marinate overnight.
  5. Instructions for sweet potato kimchi:
  6. Slice Sweet potato, garlic, ginger very thin on a mandolin.
  7. Mix with salt. Allow to sit for 1 hour.
  8. Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)
  9. Ensure liquid is covering the top of all the vegetables and seal tightly.
  10. Allow the kimchi to ferment for 7 days or up to 1 month for stronger flavor.
  11. *You can keep this in refrigerator for up to 1 year.
  12. Instructions for pork belly:
  13. Pre-heat oven to 450 degrees.
  14. Season pork and allow to marinate for 30 minutes- 1 hour.
  15. Roast Belly fat side down at 450 degrees for 35 minutes.
  16. Flip Pork and lower oven temperature to 300 degrees for 1 hour.
  17. Remove from oven and pan and allow to cool.
  18. Slice pork and top with avocado puree and garnish with kimchi and pickled onions.

Tips/Techniques

When making this recipe, make sure to let the sweet potato kimchi sit for 7 days in refrigerator and the pickled red onions. Make the avocado puree pork belly on the same day.
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