Recipe courtesy of KCC Culinary Student Xiaoling Cheng 

Pork Belly Cure

3#                Pork belly

¼ cup           Brown sugar

1 T               Kosher Salt

½ T              Powder onion

½ T              Garlic powder

Mix brown sugar, salt , onion power, garlic powder together and evenly put the mixture on the pork belly and let it set at lest one hours.

Braised Pork Belly

3” pc             Ginger

1 ½ Cup        Soy Sauce

TT                Kosher Salt

To Cover      Water

Put the cured pork in to a 4 inch hotel pan, and put ginger, soy sauce into the hotel pan, then add the water to cover the pork belly. Cover the hotel pan with foil and bake at 350 for 2-3 hours or until tender.   Allow belly to cool in the liquid.  When chilled slice.  Re-heat pork and serve with blackberry sauce.  Garnish with cilantro.

Blackberry balsamic vinegar sauce

2 cup            Pork Braising liquid

2T                Garlic, Minced

TT                Sugar

TT                Kosher Salt

1 cup            Blackberry Balsamic

As Needed    Corn Starch Slurry

Strain the pork braising liquid into a pot, and reduce the liquid to ½(remove oil first). Add the bottle of blackberry balsamic vinegar in the pot and bring it to boil. Then add garlic in and stir for 2 minutes. Re-season with salt and sugar if necessary.  Use corn starch and water to make a slurry to adjust the thickness of the sauce. Allow the sauce to cool.

Honey ginger balsamic vinegar pickled mushrooms

1/2 bag(2 oz) Shimeji Mushroom

1 oz              Water

1 oz              Sugar

2 oz    Honey ginger balsamic vinegar

TT                Chili flakes

TT                Kosher Salt

Break the mushroom into the bit size. Blanch in salted water for 30 seconds and put into a ice bath. Drain the mushroom out and put into a container. Set aside. Put honey ginger balsamic vinegar, water, salt, chili flakes and sugar into a pot and bring it to boil. Then pour the liquid into the mushroom container, all the way to the top. Cover it and let it pickle at least for 2 days.