1-2 days
1 hr
6-8
Appetizer
Crispy on the outside and tender on the inside, this fried pork belly is brined overnight in a flavorful mix of salt and honey, ensuring every bite is juicy and delicious. Before roasting, it’s generously rubbed with Pluck Original Seasoning, adding a savory, umami-packed layer of flavor. The garlic aioli, also infused with Pluck, provides a creamy and tangy drizzle that perfectly complements the richness of the pork. Finished with a sprinkle of fresh cilantro, this dish is mouthwatering!
Ingredients
For Aioli:
- 1/2 cup avocado oil
- 1/2 cup extra virgin olive oil
- 2 egg yolks
- 1 Tablespoon lemon juice
- 3 cloves of garlic, minced
- 2 teaspoons Pluck Original Seasoning
- water to thin
For Recipe:
- 1/4 cup chopped cilantro (for garnish)
Directions
For Pork Belly:
Step 1
2 days before you plan to serve this dish, score the outside fatty part of the pork belly with a knife. Generously apply salt and honey, cover, and refrigerate overnight. This can also brine for two nights if desired.
Step 2
Rub 1 T Pluck Original Seasoning into the pork belly, and roast it at 450ºF for 30 minutes. Then, turn oven to 275ºF and roast it for an additional hour.
Step 3
Refrigerate the pork belly, tightly sealed, for at least 5 hours, preferably overnight. This makes it significantly easier to thinly slice.
Step 4
Thinly slice and pan-fry the pork belly in a cast iron skillet until crispy on both sides.
For Aioli:
Step 1
Combine the egg yolks, avocado oil, garlic, Pluck and lemon juice in a large container and emulsify with an immersion blender at high speed until thick. Then slowly drizzle in the olive oil, whisking it in to allow it to emulsify (go slowly). Whisk in 1-2 T of water to thin at the end (if desired).
Plating
Place the thinly sliced pan-fried pork belly on a plate. Top with the garlic aioli, sprinkle on some cilantro, and ejnoy!
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