Teriyaki Glazed Pork Belly

Directions

Pork Belly 

1. Mix the coriander and Szechuan peppercorn, then apply all the spice evenly over the raw pork belly.
2. In a lexan, mix the wet ingredients plus the orange zest, scallions, garlic, ginger, and cilantro. 
3. Submerge the seasoned pork bellies in the wet marinade. Marinate pork belly for at least overnight, or up to 2 days. 
4. 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 

1. 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. 
2. 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. 
3. Scoop the flesh out of the sweet potato and whip with the browned butter and miso paste. 

Pickled Watermelon 

1. Heat the vinegar, water, sugar, salt, and kombu to a simmer, being sure to whisk so the sugar is dissolved.
2. Let cool to room temperature. 
3. Pour over the diced watermelon and watermelon rind. 

Teriyaki Glazed Pork Belly Plate Assembly 

1. Sear the pork belly and finish in the oven until 155°F internal. Glaze with 4 ounces teriyaki glaze 3 times.  
2. Smear the sweet potato puree over the plate. 
3. Torch your okra and shishito peppers, then sprinkle with salt. Arrange them on the sweet potato puree. 
4. 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.