Belly Pho Sho!
I try and do my best to take common ingredients & twist them until they are fully flavorful enough to present. & I just never know where & when inspiration will come. Today, I will be deliberately generous to others!
Cheers!
Pork Belly Pho
1 lb pork belly(see a butcher)
2 T Cajun seasoning
2 oz maple syrup
1/2 yellow pepper, julienne cut
1/2 red pepper, julienne cut
1/4 c snow peas, julienne cut
1/2 head radicchio, shaved
1/4 c red onions, shaved
2 ea green onions chopped
1 oz olive oil
1/2 oz sesame oil
1/2 oz rice wine vinegar
Salt & pepper
3 c linguine, cooked
3 c Korean BBQ sauce
2 oz plum tomatoes, puréed
1 ea kiwi, peeled
Method:
1.Heat belly in oven with maple syrup & Cajun seasoning @ 250 degrees for 2 hours
2.in bowl, mix together peppers, onions, snow peas, radicchio, salt, pepper, vinegar & oils. Let stand in fridge for an hour.
3. Blend together tomatoes, Korean BBQ & kiwi in saucepan. Stir in noodles.
4. Portion pork belly in 1x1 squares
5. Plate pasta topped with slaw & bellies
Cheers!
Pork Belly Pho
1 lb pork belly(see a butcher)
2 T Cajun seasoning
2 oz maple syrup
1/2 yellow pepper, julienne cut
1/2 red pepper, julienne cut
1/4 c snow peas, julienne cut
1/2 head radicchio, shaved
1/4 c red onions, shaved
2 ea green onions chopped
1 oz olive oil
1/2 oz sesame oil
1/2 oz rice wine vinegar
Salt & pepper
3 c linguine, cooked
3 c Korean BBQ sauce
2 oz plum tomatoes, puréed
1 ea kiwi, peeled
Method:
1.Heat belly in oven with maple syrup & Cajun seasoning @ 250 degrees for 2 hours
2.in bowl, mix together peppers, onions, snow peas, radicchio, salt, pepper, vinegar & oils. Let stand in fridge for an hour.
3. Blend together tomatoes, Korean BBQ & kiwi in saucepan. Stir in noodles.
4. Portion pork belly in 1x1 squares
5. Plate pasta topped with slaw & bellies
