Gochujang-Glazed Iberico Pork Belly...Gochujang-Glazed Iberico Pork Belly with Fermented Chili Pineapple Salsa

Slow-roasted Iberico pork belly lacquered in a spicy Gochujang gastrique, served over a vibrant, charred pineapple and fermented chili salsa.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 140°C (285°F). Season the scored pork belly skin and flesh sides thoroughly with sea salt and the ground Szechuan peppercorns.

2. 02

   Place the pork belly on a wire rack over a roasting tray and cook for 2.5 hours until the fat is beautifully rendered and the meat is tender.

3. 03

   While the pork is roasting, combine the Gochujang, rice vinegar, and honey in a small saucepan. Simmer over low heat for 5-8 minutes until it reduces to a thick, glossy gastrique.

4. 04

   For the salsa, char the pineapple pieces in a dry cast iron pan over high heat until caramelized. Remove and toss with the minced fermented chilis and sesame oil.

5. 05

   Increase the oven temperature to 220°C (425°F). Brush a generous layer of the Gochujang gastrique over the pork skin and return to the oven for 10-12 minutes, glazing twice more until a deep, dark lacquer forms.

6. 06

   Allow the pork to rest for 10 minutes before slicing into 1-inch thick batons. Serve each baton on a bed of the pineapple salsa and garnish with micro-cilantro.