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Cider Braised Pork Belly with Farm Fresh Ramp Kimchi, Soy-Bacon Vinaigrette & Sunflower

Johnny Besch of BLVD Chicago
Chicago, IL

Chef demonstration

Pork Belly


  • 5 LBS Jake's Country Meats Pork Belly
  • 1 Gal H20
  • 6.5 oz Salt
  • 1 Lbs Onion
  • .5 Lbs Celery
  • .5 Lbs Carrot
  • 1 head Garlic
  • 2 ea Bay Leaf
  • 1 T Peppercorn
  • 1 T Tomato Paste
  • 1 C Apple Cider
  • 2 Qt Chicken Stock


Mix 1 gallon of h20 with salt to make a 5% brine. Soak cleaned pork belly overnight in brine. The following day remove pork, rinse off under cold water and pat dry. Preheat oven to 400*F. season pork with salt & pepper. Place pork on a roasting pan with a wire rack and bake on high until golden brown. In a sauce pot sweat onion, carrot, celery until lightly caramelized. Add the tomato paste and cook for 2 more minutes. Add remaining ingredients and bring to a light simmer. Preheat oven to 300*F. Submerge roasted pork belly into braising liquid, cover with lid and place in preheated oven for 3 hours or until tender. Remove from oven and allow to cool down before eating.



  • 1 heads Nappa Cabbage
  • .5 Lbs Radish
  • .25 Lbs Carrots
  • 1 ea Apple
  • 2 oz gochujang (korean chili paste)
  • 2 oz 3 Crabs Fish Sauce
  • 1.5 oz Fresh Ginger
  • 1.5 oz Fresh Garlic
  • .5 Lbs Scallions
  • .5 Lbs Salt


Chop cabbage, grate carrot, radish and apple. Mix these top four ingredients with the salt and set aside to leach out. Scale and prep the remaining ingredients. Rinse off the salt under cold water. Drain and squeeze off excess water through colander before mixing everything in a large mixing bowl. Kimchi can be covered with a cloth and let sit at room temperature for 72 hours or place in airtight container in refrigerator.

Soy Bacon Blueberry Vinegrette


  • 1 cups Bacon Lardon (small dice)
  • 25g Rendered Bacon Fat
  • 15g EVOO
  • 1oz Soy Sauce
  • 1 oz Gochujang (korean chili paste)
  • 1 tsp Ginger Powder
  • 1 Tbsp Fresh Ginger (grated)
  • 1 tsp Black Pepper
  • 1 cup whole blueberries


Dice and render bacon in medium size rondeaux. Once the bacon is rendered crispy, remove from heat, strain and reserve fat. In a large mixing bowl combine all ingredients and whisk together before storing in quart containers.

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