Pork Belly, Latkes and Pickled Red Cabbage

Daniel Perez, manager at Mason Bar & Kitchen (masonbarag.com), Arroyo Grande.

September 26, 2017

Ingredients

  • 1 pound skinless pork belly
  • 1 cup soy sauce
  • 1 cup mirin
  • Sea salt
  • White pepper
  • 1 cup beef stock
  • 2 dried shiitake mushrooms
  • ¼ cup honey
  • 3 tablespoons Asian sesame oil
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • Vegetable oil for coating grill or pan
  • 1 small kabocha squash, seeded, in ½-inch-thick slices with skin
  • 2 tablespoons chopped scallions
  • 2 tablespoons roasted, salted sesame seeds
  • Pickled Red Cabbage [recipe below]
  • Latkes [recipe below]

Instructions

Pork Belly

Cut pork belly into pieces 3 inches square and ½ inch thick. Whisk soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes or (even better) overnight.

Meanwhile, make the glaze. Bring stock to simmer in a small saucepan, add mushrooms and turn off heat to steep, 30 minutes. Strain out mushrooms and reserve for another use. Incorporate honey and 1 tablespoon sesame oil into the stock and simmer 10–15 minutes to reduce by half. Whisk cornstarch mixture into stock and cook 2–3 minutes, until thickened. Remove from heat, transfer to an airtight container and refrigerate until ready to use.

Heat a grill and brush with vegetable oil. Remove pork from refrigerator and place slices on grill to cook, flipping every 4 minutes, until well-seared and crisp at the edges, for a total of about 20 minutes. Remove from grill and set aside, tented with foil.

Pickled Red Cabbage

1/2 head red cabbage, shredded
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, smashed
2 bay leaves
1 teaspoon salt
Pepper

Place cabbage in a large glass bowl or jar. Whisk water, vinegars and sugar in a bowl until sugar is mostly dissolved. Add garlic, bay leaves, salt and a grind of pepper. Pour over cabbage and seal tightly. Let sit on the counter 4 hours or overnight. Stir, reseal and refrigerate up to 2 weeks.

Latkes

2 pounds Yukon Gold potatoes, shredded
2 medium apples, shredded
1-1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/2 cup flour
6 tablespoons vegetable oil, divided

Combine potatoes, apples and 1 teaspoon salt in a colander. Let stand 20 minutes, occasionally pressing moisture out with the back of a spoon. Combine potato mixture, remaining 1/2 teaspoon salt, pepper and flour in a large bowl; toss well to combine.

Heat a 12-inch nonstick skillet over medium- high heat. Add 11/2 tablespoons oil to pan, swirling to coat. Scoop ⅓ cup potato mixture into pan to make 4 latkes; flatten with the back of a spoon. Fry 6 minutes on each side or until golden. Repeat 3 more times with remaining oil and potato mixture.

Keep warm in a 200 degree F oven until ready to assemble.

To Serve

Heat glaze over medium heat. Spoon the glaze (or zigzag) on a serving platter, top with latke and pork belly, brushing more glaze over. Top with cabbage and micro arugula. Serve.

Ingredients

  • 1 pound skinless pork belly
  • 1 cup soy sauce
  • 1 cup mirin
  • Sea salt
  • White pepper
  • 1 cup beef stock
  • 2 dried shiitake mushrooms
  • ¼ cup honey
  • 3 tablespoons Asian sesame oil
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • Vegetable oil for coating grill or pan
  • 1 small kabocha squash, seeded, in ½-inch-thick slices with skin
  • 2 tablespoons chopped scallions
  • 2 tablespoons roasted, salted sesame seeds
  • Pickled Red Cabbage [recipe below]
  • Latkes [recipe below]
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