Pork Belly Sandwich
Curing Stage
5 lbs whole raw pork belly slabs ½ c kosher salt 1 c sugar 1 tbsp mixed peppercorn 2 bay leaves 2 lemon peels 2 orange peels 1 lime peel 2 tbsp ground ginger 1 tbsp ground clovess
Combine all ingredients and marinate the pork belly slabs in the salt cure for 2-3 days . Once marinated , wash off the salt cure thoroughly .
Braising Stage
5-6 tomatoes 1 celery stalk , chopped 1 large carrot , chopped 2 white onions 2 lemons 2 limes 2 oranges 2 c cremini mushrooms 2 tbsp ginger , grated 2 tbsp sesame oil 2 tbsp mirin 2 tbsp soy sauce 2 tbsp rice wine vinegar
Cut pork belly into manageable sections . In a large pan , sear the pork belly . Once this is complete and fond is created , add a mirepoix of all braising stage ingredients . Once the vegetables have cooked , turn off the heat and add sesame oil , mirin , soy sauce and rice wine vinegar . Add pork belly and vegetables to the pan and braise in the oven for 4-6 hours at 250 degrees .
Sesame Vinaigrette
5 garlic cloves 1 shallot 1 c sesame oil 1 c rice wine vinegar ¼ c sesame seeds Juice from 1 lime 1 tbsp Dijon mustard
Combine all ingredients in a blender and blend until smooth .
Use Brioche buns to make a delectable pork belly sandwich . Top with sesame vinaigrette .
118 WEST VIRGINIA EXECUTIVE