The PERFECT BRAISED PORK BELLY with Pickled Radishes

Pork ingredients:

5lb slab of Open Pastures pork belly, cut in half and skin removed(not the fat)
2/3 C low sodium soy sauce
2/3 C Mirin
2/3 C fresh squeezed lime juice
1/3 C light brown sugar
1/3 C thinly sliced fresh ginger
3 garlic cloves thinly sliced
1 T vegetable oil
1 large chopped onion
3 C low sodium chicken broth or bone broth
4 thinly sliced green onions

Pickled Radish ingredients:

I bunch radishes
3/4 C white wine vinegar or apple cider vinegar
3/4 C water
3 T honey
2 t salt
1 t red pepper flakes





This is an amazing recipe! Start the day before with the marinade and
pickled radishes and I will yield a perfect dinner for four or five!

Pork:

In two 1 gallon resealable bags, combine equally; the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Add the two pieces of skinned pork belly, seal and refrigerate overnight. Make sure to squeeze out excess air in the bags in order for the marinade to work its magic!

The next day and about 4 hours before you want to serve your dinner, preheat the oven to 325. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enamel cast-iron pot, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes. Transfer to a plate.

Add the chopped onion, season lightly with salt and cook over moderate heat, stirring until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the pot. Return the pork to the pot and bring to a boil. Cover and braise in the oven for 2 hours. Uncover and braise for another hour longer, until meat is tender.

Transfer the Open Pasture Meats Heritage and Pasture Raised pork to a baking sheet fat side up. Strain the broth into a heat proof pan and spoon off fat. Simmer until reduced to about 2 cups.

Preheat the broiler. Put the pork 8 inches from heat until crisp, about two minutes. Slice and serve over white rice with broth, green onions, black sesame seeds and pickled radishes.



Radishes ( done day before)

Slice off the tops and bottoms of the radishes, then slice very thin and pack the rounds into a canning jar. Top them with pepper flakes.

In a small saucepan, combine the vinegar, water, honey and salt. Bring to a boil, stirring occasionally, then pour over the radishes.

Let the jar cool to room temperature and refrigerate. The pickles will be good for a week!