Pork Belly

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress

Chefs Sasha Coleman and Ellie Tiglao of Tanám | Cambridge, MA

Adapted by StarChefs | August 2020

INGREDIENTS:

Braised Pork Belly:
Ginger
Garlic
Bay leaf
Black peppercorns
Niman Ranch pork belly
Salt
Berbere spice blend
Brown sugar
Oil for searing

Ube and Kabocha Purées:
Kabocha squash
Coconut milk, warmed
Fish sauce
Ube yam

Dukkah:
Garlic chips
Toasted pumpkin seeds, coarsely chopped
Salt

METHOD:

For the Braised Pork Belly:
Heat oven to 350F. Toast ginger, garlic, bay leaf, and peppercorns. Rub pork belly with salt, berbere, and brown sugar. Sear in pot, fat side down. Cover with water and season with additional salt. Secure lid and braise pork 90 minutes. Drain pork, reserving liquid separately. Chill and thinly slice pork. Pan sear slices until crisp; drain and keep warm. Skim fat from braising liquid and strain through a chinois. Reduce liquid by half. Season with additional brown sugar, berbere, and salt as needed. Keep warm.

For the Ube and Kabocha Purées:
Peel, gut, and roast Kabocha until tender. Transfer to a Vitamix blender and purée, adjusting seasoning and consistency with coconut milk and fish sauce. Peel and boil ube until tender. Transfer to a Vitamix blender and purée, adjusting seasoning and consistency with coconut milk and fish sauce. Keep warm. 

For the Dukkah:
In a bowl, combine all ingredients. Season with salt.

To Assemble and Serve:
On a serving plate, spread some of each purée. Top with a slice of pork. Finish with Dukkah.

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