Kalbi Marinated Pork Belly
Submitted by: Douglass Owens, Acosta Foodservice, Hawaii
One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
4 - 24 hours
1 cup Brown sugar, packed
1 cup Soy sauce
1/2 cup Water
1/4 cup Mirin
1 small Onion, peeled and finely grated
2 Tbsp Ground ginger
4 Tbsp Garlic, minced
2 Tbsp Dark sesame oil
2 Green onions, thinly sliced
5 lbs Pork belly, cut into 1 x 1 inch cubes
1 Jalapeño, thinly sliced for garnish
1 Red pepper, thinly sliced for garnish
Baby bok choy, for garnish
1 Tbsp Tulkoff Spicy Kimchi Aioli
In a large bowl, whisk together brown sugar, soy sauce, water, miring, onion, ginger, garlic, sesame oil, and green onions until sugar is dissolved.
In 2 large sealable freezer bags, divide pork belly. Divide marinade between each freezer bag, press out excess air and seal. Turn bag several times to ensure all pork belly is evenly coated. Refrigerate for at least 4 hours, but preferably overnight.
Preheat oven to 350 degrees.
Heat a saute pan over medium heat. Drain excess marinade off pork belly and sear on each side 2 to 3 minutes. Place pan in over and cook for 30 minutes. Pull from over and allow to rest for 1 minute.
Slice pork belly into 4 pieces and place over bok choy. Top with jalapeño, red pepper and Kimchi Aioli.