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Clementine Marmalade
Braised Lamb Shank with Clementine Marmalade
Spicy Sausage and Edamame Stew
Grilled Pork Belly Sandwich
Kirk Avondoglio's Spice-Rubbed Salmon with
Radicchio Slaw and Clementine Marmalade
WINE NOTES
Shiraz: 50% shiraz, 50% grenache. Wide array of red fruits
(strawberry, cherry, mulberry) and savory dried herbs. A lovely,
sweet fruit mid-palate leads into a very tight earthy tannic
complexity, balanced by acidity and lingering strawberry and
raspberry.
Harbin: Brewed using a blend of Chinese and European hops,
from China's oldest brewery.
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Grilled Pork
Belly Sandwich
Serves 4
- 2 tablespoons kochu karu (Korean chile
flake)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 pound piece pork belly
- 1 cup naturally brewed rice vinegar
- 4 potato bread buns
- 2 pickles, sliced on the bias
- 1/2 cup Clementine Marmalade
- Cooking Spray
In a small bowl, combine kochu karu, sugar and
salt. Rub chile mixture all over pork belly, especially on the top
fat. Place in fridge, uncovered, overnight. Pre-heat oven to 350
degrees. Remove pork belly from fridge and score fat on top in a
diamond pattern. Pour rice vinegar into roasting pan with flat rack.
Place pork belly on rack and cover tightly with foil. Bake in oven
for until all the liquid is gone, about 45 minutes to an hour. Let
belly rest and come to room temperature. Meanwhile, prepare a hot,
clean grill, sprayed slick. Grill pork belly (you can cut it into 2
equal pieces if that's easier for you) until well colored and heated
through, about 6 minutes per side. Let pork belly rest for a few
minutes. Grill potato buns just until marked. To make the sandwich,
top a bun with about 1/2-inch slices of grilled pork belly, add
sliced pickles and Clementine Marmalade, add bun top. Enjoy!
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