Pork Belly with Apple Slaw and Burnt Chile Sugar
Birdseye chiles are among the hottest peppers and also quite pungent. Their flavor is tempered in our chile powder blend with white peppercorns and chile de arbol. This recipe uses the chile powder...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Cooking tools:
- Fine-mesh sieve
- Baking dish
- Saucepan
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 Pounds Pork Belly
- 1 Cup Chicken Broth
- 4 Tablespoons Rice Wine Vinegar, divided
- 1 Lemongrass Stalk, chopped
- 1 1" Piece Of Ginger, crushed
- 4 Cloves Of Garlic, crushed
- 4 Peppercorns
- 1 Clove
- 1 Bay Leaf
- 1 Tablespoon Honey
- 1/4 Small Red Cabbage, sliced thin
- 1 Large Green Apple, cut into batons
- 1/2 Fluid Ounce Sliced, Blanched Snow Peas
- 2 Green Onions , sliced thin
- 1/2 Cup Sugar, divided
- 2 Tablespoons Mayonnaisse
- 1 Teaspoon Bird's Eye Chile Powder Blend, divided
- 1 Bunch Of Cilantro
- Salt
- Fresh Ground Black Pepper
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