Braised Pork Belly, Ube, Kabocha, Dukkah

Cooking Instructions

For the Braised Pork Belly:
Heat oven to 350°F. Toast ginger, garlic, bay leaf, and peppercorns.
Rub pork belly with salt, berbere, and brown sugar. Sear in pot,
fat side down. Cover with water, add toasted ginger, garlic, bay
leaf, and peppercorns, and season with additional salt. Secure
lid and braise pork 90 minutes. Drain pork, reserving liquid
separately. Chill and thinly slice pork. Pan sear slices until crisp;
drain and keep warm. Skim fat from braising liquid and strain
through a chinois. Reduce liquid by half. Season with additional
brown sugar, berbere, and salt as needed. Keep warm.

For the Ube and Kabocha Purées:
Peel, gut, and roast Kabocha until tender. Transfer to a Vitamix
blender and purée, adjusting seasoning and consistency with
coconut milk and fish sauce. Peel and boil ube until tender.
Transfer to a Vitamix blender and purée, adjusting seasoning and
consistency with coconut milk and fish sauce. Keep warm.

For the Dukkah:
In a bowl, combine all ingredients. Season with salt.

To Assemble and Serve:
On a serving plate, spread some of each purée. Top with a slice of
pork. Finish with Dukkah.