Have you ever eaten Pork Belly at a restaurant and fallen so in love with it’s rich buttery flavor, but thought you could never make it at home? Think again. Our Asian Marinated Pork Belly is one of the easiest and most delicious meals to make at home. Chef Jim suggests pairing it with a fresh and zesty Asian Slaw for a restaurant quality meal you can make in your own kitchen.
Time | 45 minutes Serves | 4
1 Package Nicolosi’s Berkshire Black™ Asian Marinated Pork Belly
For the Salad:
4 cups Chinese Napa Cabbage, sliced 1/4″ thick from top towards stem end
2 large carrots, cut into this julienne strips
1 red bell pepper, cored, seeded and cut into julienne strips
6 green onions, peeled, trimmed and sliced thinly on a diagonal
2 Tbsp. toasted sesame seeds
1/2 sheet roasted seaweed (Nori) cut into thin julienne strips* (optional ingredient)
*Before working with the nori make sure your cutting board and scissors are absolutely dry. Use one half of one sheet of nori cutting with a pair of sharp scissors. Cut the half sheet into 4 equal squares. Stack squares and slice nori into thin strips.
For the Dressing:
1/4 cup Rice Vinegar
2 Tbsp. Canola Oil
2 Tbsp. Soy Sauce
1 Tbsp. Light brown sugar
1 Tbsp. ginger, peeled and grated
2 tsp. toasted sesame oil
- To prepare Nicolosi’s Berkshire Black™ Marinated Asian Pork Belly, preheat oven to 350 degrees. Place pork belly fat side down on a baking sheet and place in the oven for 35-45 minutes.
- While the pork belly is cooking, combine all salad ingredients in a large bowl, tossing together.
- Whisk together all dressing ingredients and pour over the salad. Toss to coat. Serve cold or at room temperature accompanied by the Marinated Asian Pork Belly.