4 cups jalapeno sauerkraut, drained of excess moisture
½ cup fresh cilantro, leaves picked
½ cup fresh mint, leaves picked
2 cups fresh purple cabbage, shredded
1 teaspoons sriracha
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
2 heads butter lettuce
Pork Belly Ingredients
3 tablespoons fennel seed
3 tablespoons cumin seed
3 tablespoons coriander seed
8 teaspoons black peppercorn
2 pieces star anise
2 pieces cinnamon stick
2 teaspoons white peppercorn
4 teaspoons whole clove
1 orange zest
1 cup salt
2/3 cup sugar
1/2 pork belly (approximately 5 lbs.)
2 quarts chicken stock
Mustard BBQ Sauce Ingredients:
¼ cup wholegrain mustard
½ cup sherry vinegar
½ cup ketchup
1 cup tomato puree
¼ cup molasses
¼ cup brown sugar
¼ cup money
1 tablespoon smoked paprika
2 tablespoons worcestershire sauce
Lettuce wrap method:
In a medium mixing bowl, combine kraut, cilantro, mint, cabbage, carrots, sriracha, olive oil, lime juice, and rice vinegar together. Prepare pieces of lettuce head to form cups. Place a piece of sliced pork belly on the lettuce and top with slaw. Garnish with roasted peanuts.
Pork belly method:
In a coffee grinder or food processor, grind all spices. Transfer to a bowl and stir in the orange zest, sugar, and salt.
Rub the pork belly with the dry cure and refrigerate for 48 hours.
On day 2, rinse the pork belly and place in a large roasting pan. Preheat the oven to 200°F.
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 6 hours.
Remove belly from braising liquid, drain, and cut into serving pieces.
To serve, sear the fat side of the belly until crispy and glaze with bbq sauce.
Mustard BBQ Sauce method:
In a medium saucepot, combine all ingredients and cook over medium-low heat for approximately 15-20 minutes. Season to taste with salt and pepper.