This dish offers a perfect blend of familiar and exotic, drawing inspiration from the Chinese method of making dong po rou while incorporating the bold flavors of a classic barbecue sauce. The technique of parboiling the pork belly first, followed by frying and slow simmering, ensures an incredibly tender texture with deep flavor. The barbecue sauce, with its spicy, sweet, sour, and umami notes, adds complexity to the dish without overpowering it.
To balance the richness of the pork, the creamy cauliflower mash adds a smooth and mild contrast, while the broccolini salad, with its light acidity and freshness, ties everything together. The combination of these elements creates a harmony of flavors and textures that are satisfying yet simple. Each component complements the other, making the dish feel indulgent without being heavy.
While this recipe requires some time and patience, it’s the perfect centerpiece for a large gathering. The comforting, nostalgic flavors, mixed with a unique twist, will leave guests impressed and eager for more. The result is a dish that feels both familiar and special, bringing together a variety of influences in a way that is approachable and memorable.
Ingredients:
- Uncut Pork Belly (1/2 lb)
- 1 Onion
- Garlic (2 cloves)
- Tomato Paste (2 tablespoons)
- Blood Orange Juice (100 ml)
- Worcestershire Sauce(1 1/2 tablespoon)
- Apple Cider Vinegar(1 1/2 tablespoon)
- Cayenne Pepper (1 teaspoon)
- Paprika (1 teaspoon)
- Pepper (teaspoon)
- Honey (1 tablespoon)
- Coconut Water (500 ml)
Sauce and Sides:
- Cauliflower (1/2 head)
- Cream (100 ml)
- Broccolini (1 bunch)
- Lemmon Juice (1 tablespoons)
Steps:
- Begin by boiling some water with an unpeeled knob of ginger. Once the water is boiling, add the pork belly and cook on high heat for 7 minutes. This process, known as parboiling, removes impurities from the pork, ensuring a cleaner flavor in the final dish.
- If your pork belly is in a large block, cut it into strips about 1.5 inches wide for even cooking.
- After parboiling, clean the pot, then heat it over medium heat with a thin layer of oil. Add the pork belly strips and sear for about 4 minutes per side, or until a nice crust and color develop.
- While the pork is searing, prepare the barbecue sauce. Roughly mince some onion and garlic, then sauté until fragrant. Add tomato paste and cook for about 3 minutes on medium heat.
- Then, mix in blood orange juice, Worcestershire sauce, apple cider vinegar, cayenne pepper, paprika, black pepper, and honey. Once everything is combined, turn off the heat and blend the sauce briefly. It will cook further with the pork later.
- Once the pork is browned and slightly crispy, remove it from the pot and cut into your desired chunk sizes. Return the pork to the pot and pour in the barbecue sauce, sautéing for a few minutes over medium heat.
- Next, add coconut water to the pot along with enough water to just cover the pork. Let it simmer with the lid slightly ajar on medium-low heat, allowing the sauce to thicken slowly. This slow braising will make the pork tender, taking around 25 minutes.
- Meanwhile, blanch your vegetables. Bring salted water to a boil (use 1 tablespoon of salt per cup of water), and drop in your vegetables. For broccolini, cook for 3-4 minutes, then immediately transfer to an ice bath. Cauliflower will need about 8-10 minutes of cooking time.
- After blanching the broccolini, drizzle it with lemon juice and refrigerate.
- For the cauliflower, blend it with cream and half a cup of sauce from the pork belly pot. The sauce will add rich flavor from the braised pork.
- Once the sauce in the pork belly pot has reduced to about a quarter of its original amount (after simmering for about 25 minutes), remove the pork from the heat.
- To plate, start with a layer of cauliflower mash, top with the pork belly, drizzle with more sauce, and finish with the broccolini salad. For an extra touch, you can mix in thinly sliced radishes and green onions with the broccolini.
- Enjoy your meal!