Pork Belly with Avocado, Pickled Onions<Br> and Sweet Potato Kimchi

Ingredients

Pork Belly:

• 5 Lbs Pork Belly
• 2 Tbsp Salt
• 1 tsp Sugar

Avocado Puree:

• 2 Avocados
• 2 oz Lime Juice
• Salt to taste

Pickled Red Onions:

• 1 Red Onion
• 2 oz Lime Juice
• 2 oz Agave Nectar
• 2 oz Hot Water

Sweet Potato Kimchi:

• 5 Sweet Potatoes
• 1 Scallion
• 6 Cloves of Garlic
• 1/2 Cup Gauchujong Paste (or red chili paste)
• 1/4 Cup Honey
• 3 Tbsp Fish Sauce
• 4 Tbsp Soy Sauce
• 1/2 Cup Ginger
• 2 Tbsp Salt

Instructions

1. 1
   Instructions for avocado puree:
2. 2
   Combine all ingredients in a blender and mix until smooth.
3. 3
   Instructions for pickled red onions:
4. 4
   Combine all ingredients and allow to marinate overnight.
5. 5
   Instructions for sweet potato kimchi:
6. 6
   Slice Sweet potato, garlic, ginger very thin on a mandolin.
7. 7
   Mix with salt. Allow to sit for 1 hour.
8. 8
   Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)
9. 9
   Ensure liquid is covering the top of all the vegetables and seal tightly.
10. 10
    Allow the kimchi to ferment for 7 days or up to 1 month for stronger flavor.
11. 11
    *You can keep this in refrigerator for up to 1 year.
12. 12
    Instructions for pork belly:
13. 13
    Pre-heat oven to 450 degrees.
14. 14
    Season pork and allow to marinate for 30 minutes- 1 hour.
15. 15
    Roast Belly fat side down at 450 degrees for 35 minutes.
16. 16
    Flip Pork and lower oven temperature to 300 degrees for 1 hour.
17. 17
    Remove from oven and pan and allow to cool.
18. 18
    Slice pork and top with avocado puree and garnish with kimchi and pickled onions.