For the dipping sauce whisk quarter cup of soy sauce, quarter cup of rice wine vinegar, two tablespoons of sugar, minced garlic, minced ginger, and green onion. Place in a small bowl for plating.
For the first pork belly marinade whisk together one cup of soy sauce, one cup of sugar, half a cup of green onion, half a cup of rice wine vinegar, and one tablespoon of ginger.
For the second marinade for the pork belly whisk together half cup of hoisin sauce, two tablespoons of sugar, green onion, half cup of rice wine vinegar, and gochujang.
In a sautoir over medium high heat add four cups of sauté oil. Use fork and prick the pork belly. Now place the pork belly in the hot oil and cook for 1-2 minutes per side. Remove from the oil and place on a towel to absorb excess oil.
Place one of the pork bellies in the first marinade and the other in the second marinade. Wrap and refrigerate overnight.
Pre-heat oven to 320°. Place each pork belly in a separate oven proof pan and top with the marinade cover and cook for two hours.
Let the pork cool and rest for an hour then cut into one inch cubes.
Bring three quarters of a cup of water with rice to a boil then reduce to a simmer and cook until water is absorbed. About 8-10 minutes.
Fold in the two tablespoons of rice wine vinegar with the cooked rice in a bowl. Line a ramekin with plastic wrap and press the cooked and seasoned rice into the ramekin to form pucks.
Heat four cups of sauté oil in sautoir and cook the rice pucks for 1 minute per side to brown.
To make rice rolls toss the prepare rice noodles in a bowl with the sweet chili sauce.
Dip the rice paper in water to soften then place on a cutting board lined with plastic wrap.
Make the summer rolls by placing carrots, cucumbers, noodles, and pork belly. Cut the three rolls on a bias for plating.
Place the pickled red onion and cucumber wheels in the center of a large board or platter. Arrange the mandarin segments at twelve o’clock and 6 o'clock.
Place the dipping sauce on the board and arrange the candied walnuts and edamame around it. Place a small bowl of sweet chili sauce on the board as well for dipping.
Arrange one of the marinaded pork belly cubes on one side of the board and the other ones on the opposite side of the board. Creatively place the eggs, Chinese sausage, pot stickers, summer rolls, and egg rolls.
Ingredients
2 ea. Allegiance® Pork, Belly, cut into 1 lb. portions
4 cups Roma® Sauté oil
1 cup West Creek® Sugar, Granulated
1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped
