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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rice (soaked overnight)
- 12 cups chicken stock
- 1/2 cup half & half
- 6 eggs (soft boiled)
- 1/2 cup scallion greens (minced)
- 1/2 cup ginger (peeled, minced)
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup green mango (diced)
- 8 lb. pork belly (boneless, skinless)
- 1/2 gal. white vinegar
- 1 1/2 qt. soy sauce
- 1 1/2 cups brown sugar
- 3/4 cup rice vinegar
- 2/3 cup garlic (minced)
- 1/4 cup black peppercorns (cracked)
- 1 oz. bay leaf (pressed)
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Directions
- 1. Cut belly in three sections. Sear on both sides until golden brown. Braise in marinade at 325°F, until knife passes through with no reistance (check at 3 hours), remove and cool.
- 2. Simmer rice in stock for 45 minutes until fully tender, finish with half and half.
- 3. Cut belly into 2-inch cubes. Sear in oil on both sides. Add braising liquid and reduce to glaze.
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