3 time Iron Chef Tucson champ turned judge and Executive Chef of Casino del Sol Chef Ryan Clark stops by to make Kimcheed Pork Belly to get us ready for the big competition on Saturday.
Kimcheed Pork Belly
Compressed watermelon, fresno + watermelon hot sauce, pickled watermelon rind, scallion
For the Pork Belly:
Ingredients:
1 5 Lb Slab Pork Belly
1 oz salt 1 oz sugar
1 T ginger, minced
1 T garlic, minced
2 T fermented Korean chili paste
3 scallions, sliced
12 oz Korean beer
24 oz veal stock
Instructions: Combine the salt, sugar, ginger, garlic, chili paste and scallions into a mixing bowl. Rub over the pork belly and marinate for up to 2 days. Remove the excess and pat dry. Sear in a pan over medium high heat until caramelized. Add the Korean beer, fish sauce and veal stock. Bring to a boil. Simmer, covered, for 3.5 hours until tender. Cool in the juices until just warm. Serve with watermelon, and watermelon fresno hot sauce.
