09 May 2014

Malaysian Orange BBQ Pork Belly Sliders with Ginger #Florida Grapefruit Chutney

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Yield: Makes 6 servings
For the Weekend =)


BBQ PORK SLIDERS with ginger grapefruit chutney - YUM 

Using fresh grapefruit from Florida is best when preparing your recipes. Here's a tip on how to ensure freshness. They will last much longer under refrigeration. Temperatures from 35 degrees Fahrenheit to 50 degrees Fahrenheit are best. Grapefruit temperature should be between 45-48  Fahrenheit. Citrus can be stored unrefrigerated in a cool, dry place for four to five days.

enjoy the recipe 






Ingredients

3 pounds pork belly, skin removed
12 sandwich or slicer buns, steamed
2 cups red cabbage, shredded

For Marinade:

3/4 cup water
1/2 cup Florida orange juice
1/2 cup soy sauce
1/4 cup minced shallot
1/4 cup hoisin sauce*
3 tablespoons minced lemon grass*
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons sugar
1 tablespoon Chinese five-spice powder*
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon fish sauce*
1 1/2 teaspoons Florida orange zest
1 teaspoon sriracha sauce*

For Ginger Grapefruit Chutney:
1/2 cup sugar
1/2 cup rice vinegar
2 cups Florida grapefruit segments
1 tablespoon minced ginger
1 teaspoon curry powder


Prep

Prepare Marinade; Combine all ingredients in bowl; mix thoroughly to combine. Place pork belly in non-metallic baking pan; pour marinade over pork belly; cover and refrigerate. Marinate at least 3 hours or preferably overnight.
Bake pork belly with marinade in covered baking pan at 275 degrees  for 2 to 2-1/2 hours until pork is fork tender. Remove from oven; cool slightly. Place a flat plate or dish on top of pork belly; weigh down with heavy object and refrigerate overnight.
Prepare Ginger Grapefruit Chutney; Combine sugar and vinegar in medium saucepan; simmer over medium heat until reduced by half. Add grapefruit segments, ginger and curry powder; continue simmering until liquid evaporates. Remove from heat; reserve.
Remove pork belly from marinade; reserve marinade. Slice pork belly into 3/4-inch thick slices and cut into 3-inch lengths.
Heat sauté pan over medium high heat. Sauté sliced pork belly on both sides until brown and crisp. Add some reserved marinade to sauté pan to glaze pork belly.
While pork is cooking, warm buns in steamer. Serve pork belly on steamed buns; top with red cabbage and Ginger Grapefruit Chutney.

*Available at Asian market or specialty store.



A big thanks to http://floridajuice.com/



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