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Braised Kurobuta Pork Belly with Pickled Cherries, Cherry Vinaigrette & Shiso

Braised pork belly is incredibly delicious – a luxurious balance of tender meat and succulent fat – but it can be a bit over-rich.  Here we’ve balanced it with bright pickled cherries and a pork-fat, cherry vinegar vinaigrette.


Wine Pairing: Bandol Rose

Ingredients:   Makes 6-8+ Servings

3lb Skin Off Kurobuta Pork Belly
1 ½ cup Chicken Stock
1 tsp Coriander Seed
1 stick Cinnamon
Shiso Leaves

Pickled Cherries:
1 cup Frozen Sweet Cherries, thawed
Rice Wine Vinegar

5 tbsp Cooking Liquid from pork belly, skimmed to get mostly fat
2 tbsp Pickling Liquid from the cherries


Directions: Preheat your oven to 275°F.

Put the pork belly in a baking dish with the chicken stock, coriander, and cinnamon. Cover the dish with foil and put it in the oven to braise until tender (approx. 2 ½ hours).


While the pork is braising, strain the thawed cherries. Put them in a small bowl and cover them with rice wine vinegar.  Let them sit for an hour.


When the pork belly is finished, remove it from the oven and make the vinaigrette by whisking together the ingredients.


Cut the pork belly into cubes and use a culinary torch on their tops to brown and partially render the fat.


Serve the pork belly cubes on top of shiso leaves, each topped with a pickled cherry and a little of the pickling liquid & drizzled with the vinaigrette.

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