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Roast Pork Belly Oatmeal Bowl

Roast Pork Belly Oatmeal Bowl
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Prep Time: 30 min Serves: 4
Cooking Time: 110 min Yield: 4 bowls
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It can seem involved, but don’t be intimidated about cooking pork belly. Just make sure to prick the surface of the skin, and then watch it closely during the final step when crisping it up. If you prefer, you can braise it. Leaner substitutions include pork tenderloin or a pork chop taken off the bone and sliced into the bowl.



1. Preheat oven to 350 F. Dry the pork and prick all over the surface of the skin repeatedly being careful not to puncture through to other side. Transfer to a sheet pan with a wire rack. Mix 2 tbsp lemon juice, 1 tsp honey, 1/4 tsp Chinese five spice blend, and salt. Brush mixture along just the sides of the strip, cook skin side up for an hour and a half.
2. Soak plum slices and the cleaned and separated maitake mushrooms (you may also use oyster or clamshell mushrooms) in rice vinegar.
3. Turn oven all the way up and cook until the skin puffs and becomes crispy. This will happen quickly, so watch carefully!
4. Boil a pot of water and add salt. Add edamame, return to a boil and cook until bright green, about 3 minutes.
5. Boil 1 3/4 cups water and add 1/8 tsp salt. Stir in oats and cook 1 minute over medium heat, stirring occasionally.
6. Divide oatmeal evenly into 4 bowls. Drizzle sesame oil over each portion of oatmeal. Dress bamboo shoots with ponzu and distribute evenly. Add portions of sliced pork belly and edamame and garnish with mushroom and plum.



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