Bacon typically gets all the credit, but ever wonder where bacon comes from (and, yes, a pig, we got that part) but say hello to bacon’s former self, pork belly – uncured, un-smoked and un-sliced bacon! If you didn’t know, now you know! Try our Roasted Chinese 5 Spice Pork Belly with Picked Radish & Green Apple tonight! 🥓🍏
- 1 lb pork belly
- 1 tbsp olive oil
- 2 tsp Kosher salt
- 2 tsp granulated sugar
- 1 tsp Chinese Five Spice
- 2 tbsp seasoned rice wine vinegar
- 1 Granny Smith apple
- 5 medium sized radishes
First preheat your oven to 450 degrees. Then start to prepare your garnish: julienne the Granny Smith Apple and radishes and transfer to a small mixing bowl. Add rice wine vinegar and salt to taste. Refrigerate until ready for use.
Next rub pork belly with olive oil and season with salt, sugar, and Chinese five spice. Roast pork belly for 30 minutes, fat side up. Then reduce heat to 275° and continue cooking for 1 hour and 15 minutes or until tender. Remove pork belly from the oven and let cool to room temperature. Refrigerate until chilled, approximately 3 hours.
Once chilled, cube the pork belly into bite sized pieces. Brown each cube on each side in a cast iron pan with a small amount of oil on medium heat. Top with pickled apples and radishes serve. Enjoy!