Chashu-Glazed Pork Belly

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks

Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

Pork Belly:
1½ ounces ginger, cut into 3½-inch pieces
1 bunch scallions
3 ounces garlic
1 medium onion, diced
2 pounds Niman Ranch Iberian Duroc pork belly
Oil for frying
Hoisin sauce
4 ounces mirin
3 pods star anise
5 ounces tamari 
2 ounces granulated sugar

Confit Leeks:
1 leek, cut into 1-inch thick slices on a bias
6 sprigs thyme
3 cups extra virgin olive oil
1 orange, segmented

Chashu Barbecue Sauce:
2 ounces honey
2 ounces mirin 
1 ounce hoisin sauce

Guava-Apple Purée:
4 Granny Smith apples
2 tablespoons guava paste
3 medium parsnips
Juice of 2 lemons
Kosher salt
Ground black pepper

Black Garlic Purée:
8 ounces black garlic
1 ounce balsamic vinegar

Togarashi Carrots:
3 baby heirloom carrots, halved
Togarashi

Fried Leeks:
2 quarts frying oil
1 leek, greens julienned
Kosher salt
Ground black pepper

To Assemble and Serve:
Yield: 1 serving
Togarashi
Pea tendrils
Shaved radish
Olive oil

METHOD

For the Pork Belly:
Heat oven to 500°F. Place ginger and alliums on a sheet tray and roast until charred. Set aside. On a work surface, slice the thin side of the pork into a 6-inch by 8-inch rectangle. Roll up into a log shape and secure with twine. Set aside. Cut the thick end of the pork into a 2-inch square. Set aside. In a fryer, heat oil to 350°F. Fry both pieces of pork until crisp. Transfer pork to a large pot over medium heat. Add charred vegetables, remaining ingredients and 3 quarts water. Bring mixture to a boil. Once boiling, reduce heat, cover pan and let simmer 2 hours. Transfer to an airtight container and refrigerate overnight.

For the Confit Leeks:
Heat oven to 350°F. In a hotel pan, add all ingredients and 1 cup water. Cover with aluminum foil and cook 10 minutes, or until leeks are tender. Using a blowtorch, char leeks until lightly charred. Reserve.

For the Chashu Barbecue Sauce:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Guava-Apple Purée:
In a Vitamix Commercial blender, purée all ingredients until smooth. Strain, transfer to an airtight container, and refrigerate.

For the Black Garlic Purée:
In a Vitamix Commercial blender, purée all ingredients and 4 ounces water until smooth. Transfer to an airtight container and refrigerate.

For the Togarashi Carrots:
Heat oven to 375°F. Bring a pot of water to a boil. Blanch carrots 4 minutes. Strain and set aside. In a sauté pan over medium heat, add ½ tablespoon Guava-Apple Purée and ½ tablespoon water. Bring mixture to a boil. Remove from heat and toss with carrots to coat. Transfer carrots to a sheet tray and sprinkle with togarashi. Roast 3 minutes, or until Guava-Apple Purée has caramelized. Keep warm.

For the Fried Leeks:
In a fryer, heat oil to 350°F. Fry leeks 30 seconds, then transfer to a paper towel-lined plate to drain. Season with salt and pepper. Transfer to an airtight container and set aside.

To Assemble and Serve:
Heat oven to 350°F. On a work surface, slice 2 roulades rolled Pork Belly and 1 cube Pork Belly. Transfer to a sheet tray and roast 5 minutes, or until warmed through. Brush Pork Belly with Chashu Barbecue Sauce. Using a blow torch, char outside of Pork Belly. Set aside. In a small bowl, toss to coat pea tendrils and radishes in oil. Set aside. Spread 1 spoonful Guava-Apple Purée on one side of a serving plate. Top with 1 Pork Belly roulade. On the other side, spread 1 spoonful Black Garlic Purée. Top with second Pork Belly roulade and dressed salad. Brush Pork Belly roulades with additional Chashu Barbecue Sauce. Place 1 Pork Belly cube at the bottom of the plate to form a triangle. Dust with togarashi. Place 2 Confit Leeks near each Pork Belly piece and 3 Togarashi Carrots near the Black Garlic Purée. Garnish with Fried Leeks.

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