Slow-roasted pork belly char siu and crispy turnip cakes with quick pickles and confit shiitake mushrooms
Cooking time: 1 day (marinate) + 3-4 hours (slow roast)
- Char siu marinade recipe
- 3-4 lb pork belly or pork shoulder
- package of turnip cake
- shiitake mushrooms
- 1/2 cup cucumber, peeled and sliced (about 1/4 an English hot house)
- 1 green onion
- salt, sugar, hoisin sauce, rice wine vinegar
- Marinate pork at least 8 hours, but less than 24 hours
- Preheat oven to 300 degrees
- While oven preheats, peel and slice cucumber into rounds.
- Combine 2 tbsp sugar and 2 tbsp salt and 1/4 cup rice wine vinegar with cucumbers in a bowl. Mix until dissolved, cover, and refridgerate.
- Place pork into heavy oven proof pan or roasting rack and into oven
- Check pork every hour, making sure to baste pork with its own fat and turn pan sideways for even browning.
- During last hour of roasting, add mushrooms directly into pan to slow-cook.
- Pork is done when you can insert a fork or knife straight through to the other side with little to no resistance. Let rest for 20 minutes while you…
- Add dab of butter/oil into pan and crisp up turnip cakes on medium heat.
- Slice green onions thinly for garnish.
- Spoon some remaining fat/roasting liquid and combine with 1 tbspn hoisin sauce.
- Arrange everything together with alternating rice cake, pickle, pork. Drizzledrop remaining pork marinade/fat sauce over dish and green onions.
