|North Woods Ranch's Berkshire Pork Belly|
|Asian Pear Butter|
Recipe at a Glance:
- 1 pork belly, about 1.5-2 lbs
- 1/4 C sugar
- 1/4 C salt
- 1 tsp sodium nitrite (optional)
- Apple or pear butter
- Flour or corn tortillas (pick your favorite)
Apple Turnip Slaw
- 2 tart apples, skin on
- 2 small white turnips (or substitute radishes)
- 1 lime
- 1/2 C Greek-style yogurt
- 1 stick celery
- 1/4 red onion
- Few sprigs cilantro, chopped
- Salt to taste
For the Pork Belly:
Cover the belly in the salt and sugar (and sodium nitrite, if using) in a small container. Cover and refrigerate for 18-24 hours. The next day, bring a shallow pan of water to a bare simmer. Rinse off the pork belly and poach for 3-4 hours, until tender.
Remove the pork belly from the poaching water and allow to cool in the fridge to firm up the fat. Slice the pork belly into thick slabs once cool.
Preheat a grill or a cast-iron grilling pan. Grill the pork belly until warmed through, about 2 minutes per side. Serve on tortillas with apple butter smeared on the inside, then top with slaw.
Slice all vegetables into thin sticks, about 1-1.5 inches long. Toss with yogurt, lime juice, and salt. Garnish with cilantro.