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Spicy Prickly Pear-Glazed Pork Belly with Slaw

4 servings

Chef Jonathan Pye, Nelson-Atkins Museum of Art

    • 3 cups The Perfect Purée Prickly Pear Puree, thawed
    • 1 1/2 lb. cooked pork belly cut into 12 squares
    • 3 tbsp. Korean chili paste
    • 1/3 cup soy sauce
    • 2/3 cup hoisin sauce
    • 1 tsp. minced garlic
    • Juice from 2 limes
    • 1 bag slaw mix of choice
    • Flowers and/or blossoms, to garnish
Method:
1. In a sauce pan add purée, chili paste, soy sauce, hoisin sauce, garlic and lime juice and simmer until mixture becomes sticky and thickened.
2. Sear tops of pork belly squares until they’re golden brown and finish heating in the oven for 6 minutes.
3. Mix the slaw with a little of the glaze until combined, place on 4 plates in a line. Dip the top of pork in the glaze just enough to coat, place three pieces in a line on top of the slaw and garnish with flowers or blossoms.