Slow Roasted Pork Belly with Pineapple Chili Glaze - The Perfect Puree of Napa Valley
Ingredients for Pineapple Chili Glaze: 4 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed 4 oz. hoisin sauce 4 oz. mirin 4 oz. rice wine vinegar 1
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Ingredients
- 4 oz. The Perfect Purée Carmelized Pineapple Concentrate
- 4 oz. hoisin sauce
- 4 oz. mirin
- 4 oz. rice wine vinegar
- 1 tbsp. sesame chili oil
- 1 ¾ cups kosher salt
- 1 ¼ cups sugar
- 1 tbsp. juniper berries
- 1 tbsp. allspice
- ½ tbsp. coriander seeds
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 ½ gallons of water
- 1 ½ qt. Tokyo turnips, peels, and quartered
- 2 cups vegetable stock
- 1 cup rice wine vinegar, unseasoned
- ½ oz. sugar
- 1 tbsp. salt
- 2 oz. butter, unsalted
- 4 pieces dried orange peel
- 1 3 lb. pork belly, skinned, boned
- 20 cilantro leaves, picked and washed
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