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Pork Belly Yakitori With Kaffir-lime Chili Chicharrones
PORK FOODSERVICE17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. pork belly
- 4 floz soy sauce
- 4 floz sake
- 4 floz mirin
- 1/4 cup sugar (granulated)
- 2 Tbsp. cornstarch (whisked with 1 TBL water)
- 2 floz mushroom soy sauce (dark)
- 1/4 cup sugar (granulated)
- 6 cloves garlic (smashed)
- 10 stalks lemon grass (trimmed and bruised)
- 10 slices galangal (1/8" thick slice)
- 12 star anise (each)
- 6 pieces cassia (cinnamon)
- 4 thai chiles
- 6 kaffir lime leaves (each, vein removed)
- 2 Tbsp. sea salt (OR kosher salt)
- 2 tsp. sugar (granulated)
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Directions
- Remove skin from belly and cut into in 1 ½ -inch wide strips-reserve for chicharrones.
- Toss belly with soy sauce and sugar.
- Transfer to bags, distribute garlic, lemon grass, galangal, star anise and cassia.
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