Teriyaki glazed pork belly served with a miso and browned butter sweet potato puree, charred okra and shishito peppers, ube, pickled watermelon, and purple daikon radish.
Teriyaki Glazed Pork Belly
Yield
6
Prep Time
5 hours
Cook Time
15-20 minutes
Total Time
5 hours, 20 minutes
kikkoman products used:
About this recipe
ingredients
Soy Braised Pork Belly
2 teaspoons ground coriander
1 teaspoon szechuan peppercorn, ground
4 pounds rind off pork belly slab
32 fluid ounces (1 quart) Kikkoman® Low Sodium Soy Sauce
8 fluid ounces (1 cup) Kikkoman® Aji Mirin
4 fluid ounces + 1 fluid ounce Kikkoman® Teriyaki Glaze, divided
2 oranges, juiced and zested
4 ounces green onion bottoms (save the green parts for garnish)
2 ounces raw garlic cloves, crushed
3 ounces fresh ginger, grated
1 bunch cilantro
Miso-Browned Butter Sweet Potato Puree
4 sweet potatoes
6 ounces browned butter
½ cup shiro miso paste
Pickled Watermelon
9 ounces Kikkoman® Seasoned Rice Vinegar
3 ounces water
5 ounces sugar
1 ounce kosher salt
1 piece kombu, 2 inches
2 cups diced watermelon, ¼ inch
1 cup diced watermelon rind, ¼ inch
directions
Pork Belly
- Mix the coriander and Szechuan peppercorn, then apply all the spice evenly over the raw pork belly.
- In a lexan, mix the wet ingredients plus the orange zest, scallions, garlic, ginger, and cilantro.
- Submerge the seasoned pork bellies in the wet marinade. Marinate pork belly for at least overnight, or up to 2 days.
- Then cook in the marinade covered at 325°F for 3-4 hours. Remove from liquid and reserve. Press belly between two sheet trays, weighted with cans etc. Chill overnight. Slice into 4-ounce portions.
Sweet Potato Puree
- Cut the sweet potatoes in half and lay them cut side down on a sheet tray. Bake for 1 hour at 325°F or until fork tender.
- Meanwhile, caramelize the milk solids in your butter to make browned butter by heating in a sauté pan over medium heat until the color starts to change and it smells nutty.
- Scoop the flesh out of the sweet potato and whip with the browned butter and miso paste.
Pickled Watermelon
- Heat the vinegar, water, sugar, salt, and kombu to a simmer, being sure to whisk so the sugar is dissolved.
- Let cool to room temperature.
- Pour over the diced watermelon and watermelon rind.
Teriyaki Glazed Pork Belly Plate Assembly
- Sear the pork belly and finish in the oven until 155°F internal. Glaze with 4 ounces teriyaki glaze 3 times.
- Smear the sweet potato puree over the plate.
- Torch your okra and shishito peppers, then sprinkle with salt. Arrange them on the sweet potato puree.
- Place the pork belly near the potato puree on top of 1 ounce of teriyaki glaze. Top with pickled watermelon. Garnish with radish and cilantro.
Recipe created in partnership with Chef Steve Zurkey at The Anchorage Restaurant.
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