Pork belly bao recipe with pineapple salsa from Bullyboy
ATLANTA (FOX 5 Atlanta) - Chef Michael Bertozzi stopped by Friday morning with a Pork belly bao and pineapple salsa recipe from Bullyboy.
For today's recipe see below. For more information on Bully Boy or other Concentrics Restaurants click here.
Recipe:
- 1lb. pork belly
- 1C kosher salt
- 1C granulated sugar
- 1t cumin, toasted and ground
- 1t coriander, toasted and ground
- 1t black pepper, toasted and ground
- 1t fennel seed, toasted and ground
- 2ea garlic cloves, minced fine
Method
-Mix together salt, sugar, cumin, coriander, black pepper, fennel seed and garlic
-Rub generously all over the pork belly. Cover and let cure in the refrigerator for 2 days flipping once
-Preheat oven to 275 degrees Fahrenheit
-Rinse pork belly of the cure mixture and pat dry
-Sear belly on all sides
-Place seared belly in shallow baking dish and cover with melted lard
-Cook belly for about 2 hours or until tender
Pineapple Salsa
- 1ea pineapple
- 2ea jalapenos, seeded and diced small
- 1bunch cilantro, minced
- 1ea red onion, small diced
- 1ea lime, juiced
- 2t chili powder
Method
-Rough chop the pineapple and mix all the ingredients together
-Process in a food processor until the mixture resembles a relish
-Season with salt and pepper and more lime juice if needed
-Store in a covered container overnight. It will taste better if made a day or a few hours