In The Kitchen: Madden's Grilled Pork Belly - KMSP-TV

Pork Belly Recipe

Marinade:

2 lb of raw pork belly

1-cup soy sauce

1-cup pineapple juice

2 tbs. Fresh ginger, chopped

1 tbs. Black peppercorns

2 fresh jalapenos, sliced

2 tbs. Siracha hot sauce

4 garlic cloves, chopped

1 bunch of cilantro, chopped

Dry Rub:

• Rinse the pork belly in cold water and pat dry very well. Reserve in the cooler. In a mixing bowl combine the rest of the ingredients and mix well. Place the belly in the mixture and refrigerate overnight or up to two days turning the belly every 8 hours.

• Pre heat your grill to medium high heat only in one side of the grill leaving the opposite side off.

• Remove the belly from the marinade and sake to remove the excess. Place in cutting board and season with the dry rub. Place the belly on top of the heated side of your grill and cook for both side until golden brown and lightly charred. Move the belly to the opposite side and cover your grill. This cooking method is call indirect heat. Cook the belly until the internal temperature reach 160 F.

1 tbs. Granulated garlic

1 tbs. Dry oregano

½ tbs black pepper

1 tbs kosher salt

1 tbs. Cajun seasoning

½ tbs. Smoked paprika

1 tbs. Dry mustard

Pineapple and green tomato salsa

• To make the dressing combine all the ingredients in a mixing bowl and wisk until well incorporated. Season with salt and pepper to taste. Reserve in the fridge.

• To grill the pineapple, cut the pineapple in slices, add a sprinkle of sugar and mix well. Let it sit for half hour. In a hot grill cook the pineapple until golden brown for both side. Let it cool and dice.

• In a mixing bowl combine all the ingredients and season with the dressing. Reserve in the fridge.

1 cup grilled and diced pineapple

1 cup diced green tomatoes

½ cup diced red onion

½ cup diced red peppers

2 tbs. Chopped cilantro

½ cup grilled corn kernels

For the dressing:

½ cup rice wine vinegar

¼ cup lime juice

¼ cup olive oil

1 tbs. Maple syrup

Salt and pepper

Avocado Sour Cream Sauce

• Make sure the avocado is mashed well and there are no lumps in it. Combine all the ingredients in a bowl and season with salt, pepper and lemon juice to taste.

1-cup sour cream

1 soft avocado, mashed

1 tbs. Italian parsley, chopped

Lemon juice

Salt and pepper

Plating

• In a cutting board slice the pork belly and place it on a plate. Top the belly with the pineapple and green tomato salsa and finish with a dollop of avocado sour cream sauce. Serve immediately.