Spicy Pork Belly over Sweet Pickled Vegetables


Pickled Vegetables:
2 cups rice vinegar
1 cup sugar
2 tablespoon kosher salt
1 teaspoon ginger, grated
¼ cup carrot, shredded
¼ cup bok choy, shredded
¼ cup zucchini, julienned
¼ cup onion, julienned
¼ cup radish, julienned

Spicy Pork:
1 teaspoon paprika
1 teaspoon Chinese five spice
½ teaspoon sugar
¼ teaspoon black pepper
2 lb pork belly
3 tablespoons chili paste
2 tablespoons soy sauce
1 teaspoon garlic, grated
1 teaspoon brown sugar
1 teaspoon sesame oil


Pickled Vegetables:
Whisk the first 4 ingredients in a bowl until the sugar has dissolved. Place the remaining ingredients into a sealable container. Pour the sweet vinegar over the vegetables until they are completely submerged. Seal the container and allow to brine for a minimum of
1½ hours.

Spicy Pork:
Combine the first 4 ingredients in a bowl.

Cut the pork belly into 6 equal pieces. Lightly coat each piece of pork belly with season mixture. Place the seasoned pork belly in a sauté pan on medium high. Sear the pork belly on each side until the surface starts to caramelize.

Combine the remaining ingredients until a smooth paste is formed. Lightly brush the pork belly with chili mixture. Place the pork belly in a pressure cooker on high pressure and set the timer for 35 minutes.

Serve the spicy pork belly over a bed of pickled vegetable.