Prep time: 10 minutes
Cook time: 250 minutes
|2 lbs.||Pork Belly|
|1/2||Yellow Onion, chopped|
|1||Celery Rib, chopped|
|2 1/4 cups||Chicken Stock|
|1 3/4 cups||Orange Juice, divided|
|2 T||Light Brown Sugar|
|2 1/2 T||Seoul Train Sesame Citrus|
|1||Lemongrass Stalk, smashed|
|1/4 cup||Lemon Juice|
|Baby Bok Choy|
|Sugar Snap Peas|
Set oven to Broil. With a sharp knife, score the pork belly fat diagonally in both directions. Season generously with Seoul Train.
Place vegetables in a roasting pan. Set pork, fat side up, on top of vegetables. Place in oven and broil for 10 minutes, then turn pork fat side down and broil an additional 5 minutes. Remove pork belly from oven and turn fat side up. Add stock, orange juice, brown sugar, thyme, and lemongrass. Cover with foil and return to oven.
Reduce oven temperature to 300°F and braise for 2 hours. Remove pork from the oven and carefully loosen a corner of foil. Return to oven and braise an additional 2 hours.
About 3 ½ hours into the braising process, begin to prepare the sauce. In a medium saucepan, whisk together orange juice, lemon juice, sugar, and Seoul Train and bring to a boil. Reduce to a hard simmer, whisking occasionally, for 30 minutes, or until glaze coats the back of a spoon.
Remove pork from oven and baste with glaze. Broil 4 to 5 minutes or until glaze beings to caramelize and thicken, but not burn.
Allow pork belly to rest for 15 minutes, then slice on the bias in 1 to 1 ½ inch pieces.
To plate, spoon glaze on bottom of dinner plate, place pork on top of glaze, and serve with bok choy, snap peas, carrots, and scallions.