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Main Courses, Season 4

Pork Belly with Pickled Radish

Pork Belly with Pickled Radish

Source: Richard Blais, Top Chef Season 4

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Pork Belly with Pickled Radish & Mirin Broth

Prep Time: more than three hours

Serves: 4

Directions:

Cure the belly for an hour, then rinse and pressure cook with the mirin on high for 45 minutes, then press over night. Reserve the broth as a sauce. The next day, sear the belly and serve with the broth from the pressure cooker.

Combine fish sauce, vinegars, lime juice and sugar. Toss radishes in the pickling liquid.

Ingredients:

4 fast slices of pork bellies
Quick cure to cover the bellies (salt sugar, aromatics)
2 cups mirin
A good splash fish sauce
1/4 cup chili vinegar
1/4 cup cider vinegar
1 lime, juiced
1/4 cup sugar, dissolved
2 cups radishes

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