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Matthias Merges and Jennifer PetruskyChicago, IL
3lb pork belly
2 stalks of celery, large dice
1 carrot, large dice
1 onion, large dice
2 cups red wine
1 bulb black garlic, peel removed
1 container of your favorite Kimchi, roughly chopped
Sear the pork belly skin side down in a large pan over medium high heat. When the belly is golden brown, remove from the pan and add the carrot, onion, and celery. Allow the vegetables to brown. When the vegetables are the desired color, turn the heat off and add the wine. When all the wine is added, turn the heat back up to medium high and simmer until the wine is almost dry. Place the pork belly over the vegetable mixture and add enough water to cover. Cover the pan with aluminum foil or an oven safe lid. Place the belly in a 250 degree oven and let cook for two and a half to three hours or until tender.
Scrub the outside of the sunchokes so there is no debris. Cut up into same size pieces. Heat a medium saute pan over medium high heat. Coat the bottom of the pan with oil and add the sunchokes. Cook until golden brown and slightly tender.
Cut the pork belly into desired size and place on the grill. Mix the sunchokes, kimchi, and black garlic together. Season the kimchi salad with salt and lime juice to tase. Place the kimchi salad over the top of the pork belly and serve.
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