Grilled Pork Belly with Buttered Corn and Sour-Sweet Cherry-Jalapeño Relish
Tender braised pork belly gets char-grilled before resting atop buttery corn and a sweet-and-sour cherry relish tossed with a spicy honey-lime vinaigrette.
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Cooking tools:
- Saucepan
- Oven
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Grill
- Tongs
- Spoon
- Serving platter
- Spatula
- Ladle
- Kitchen towel
- Pot
Ingredients
- 1⁄4 cup olive oil
- 2 (1-lb.) pork belly, skin removed
- 4 cups chicken stock
- 1 1⁄2 cups white wine
- 1⁄4 cup plus 2 tbsp. honey
- 1⁄4 cup soy sauce
- 1 sprig basil
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- Kosher salt
- 1 1⁄2 cups bing cherries, stemmed, pitted, and quartered
- 1⁄2 cup sour cherries, stemmed, pitted, and halved
- 1 tbsp. minced chervil or flat-leaf parsley
- 1 tbsp. minced cilantro
- 1 shallot, minced
- 1 jalapeño, stemmed and minced
- Finely grated zest and juice of 1 lime
- 2 tbsp. unsalted butter
- 1 1⁄4 cups fresh or frozen corn kernels
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