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7-Spice Pork Belly with Baby Back Ribs with Citrus Slaw

Ingredients

  • 1 pork belly
  • pork back ribs
  • 3 TBL clove
  • 1/2 cup Szechuan peppercorn
  • 1/2 cup cinnamon
  • 1/2 cup BP
  • 1/2 cup fennel seed
  • 1/2 cup white pepper
  • 1/2 cup coriander
  • 1/2 cup kosher salt

Braising Liquid

  • 2 quarts pork broth
  • 1 cup soy sauce
  • 1 cup pineapple juice
  • 1 cup Shaoxing wine
  • 1 TBL ginger
  • 1 TBL garlic
  • 2 stalks lemon grass
  • 2 Kaffir lime

Citrus Slaw

  • 2 green onions sliced
  • 1 carrot julienne
  • 1 head green cabbage julienne
  • 1 jicama julienne
  • 1 apple julienne
  • 1 red bell pepper julienne
  • 1 yellow bell pepper julienne
  • 3:1 ratio of oil to the braising liquid

Method

Method:
  1. Combine the braising liquid with the belly, just enough to wet the meat to help spices stick the belly.
  2. Rub belly and baby back ribs with spices
  3. Grill belly and baby back ribs quickly for color and flavor
  4. Place the belly in the braising liquid and slowly cook for two and a half hours in 300-325 degrees convection oven. Let rest 20 min
  5. Do not braise the baby back ribs, cook in low oven for 2 hours
Citrus Slaw Method:
  1. Combine the fruit and vegetables
  2. Whisk the braising liquid and oil together to form vinaigrette.
  3. Pour vinaigrette over the vegetable mixture and season to taste.