Any Asian market near you, that's the best place to look for it, will have slabs or sliced pork belly. It is actually the cut that bacon is made from but it is not cured. It is really delicious and tender!
- 1 lb pork belly, sliced in ¼ inch thick slices
- 2 Tbsp. honey
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce (optional)
- 2 garlic cloves
Grill the pork belly slices over medium high heat. Cook until the pork is fully cooked and reaches your desired texture.
Combine honey, soy sauce, oyster sauce, and garlic in a bowl. Stir well to mix. Place pork belly on paper towel to drain fat/oil. In a pan, over medium heat, add the pork and the sauce together and stir well, and continue to cook until the sauce thickens. Cut into 2 inch pieces.
For the green onion salad:
- 10-12 green onions, finely shredded or sliced lengthwise
- 1 tablespoon sesame oil
- 1 teaspoons crushed red pepper
- Season with kosher salt
- Roasted sesame seeds
Combine the shredded green onions, sesame oil, and pepper in a medium-sized bowl. Toss together and season with salt. Taste and adjust any ingredients as necessary. Lightly sprinkle some roasted sesame seeds over the top, mix together one last time and set aside.
For the dipping sauce mix together:
- 1 clove of garlic (minced)
- 1 tablespoon of red hot pepper paste
- 1 tablespoon of soybean paste
- 1 tablespoon of soy sauce
- 1/2 teaspoon of sesame oil
- 1 green onion (chopped)
- 1 tsp honey
ASSEMBLY:
- 2 heads green leaf or Boston Bibb Lettuce, washed and separated
- 2 cups cooked white rice
- Shredded carrots
- Green Onion Salad (recipe above)
Place a piece of lettuce and top with some rice 1-2 pieces of pork belly. Top with a little of the green onion salad, shredded carrots and a bit of the dipping sauce mixture. Finish with any other toppings you desire. Wrap and eat!
Gluten Free is just a perk with this delicious "Philadelphia Style" rice paper roll. Makes 2 servings but I bet you can't eat just one! The Mango dipping sauce has just the right amount of kick from the minced jalapeño.
- 8 oz sliced smoked salmon
- 1/2 cup of bean sprouts
- 4 green onions, sliced
- 1/2 cup shredded cabbage or kale
- 8 tablespoons cream cheese
- 4 rice paper spring roll rounds
Wet the rice paper rounds. Place the salmon and 2 tablespoons of cream cheese in the center and spread a little. Top with remaining ingredients. Roll, folding in the sides as you roll. Wet end to seal. Makes 4 rolls.
Mango Jalapeño Dipping Sauce
2 cups packed diced mango (about 2 medium ripe mangoes)
1 small red bell pepper, minced
1 jalapeño pepper, minced
1 scallion, minced
4 teaspoons fresh lime juice
1 teaspoon salt
Add the mango to food processor and puree until smooth.Transfer to a medium mixing bowl and add the scallion, red pepper, jalapeño and lime juice. Combine and season with salt to taste. Cover and keep refrigerated until ready to use.
I have been making this dish for years and forgot how I love it! You can grill the pork chops instead of pan searing, but both ways work. In addition to the vinegar peppers you can had a few hot peppers or some caramelized onions to increase the flavor.
- 1 tablespoon olive oil
- 4 boneless pork chops, 1 inch thick
- salt & fresh ground pepper to taste (you can use smoked salt)
- 2 cloves garlic, minced
- 1-3 slices of red vinegar pepper for each pork chop
- 3 hot peppers (optional)
- 1 onion sliced thin and caramelized in pan (optional)
Heat the oil in a large skillet over medium high heat. Pat chops dry, season with salt and pepper. Cook chops, turning once for about 5 minutes on each side, or until brown and you get anise sear. Throw in the garlic around chops and cook another 5 minutes.
Add the peppers and already cooked onions (optional) to the skillet. Cook, stirring until the peppers are heated through. Spoon the peppers over chops and serve with rice or simple salad like arugula.
