General Tso’s Pork Belly

General Tso’s Pork Belly

From: Chef Ryan Nelson, Late Harvest Kitchen, Indianapolis. Yield: 4 servings.

Pork Belly Confit:
16 oz. pork belly
as needed, rendered fat or vegetable oil
2 bay leaves
1 Tbsp. black peppercorns

General Tso’s Sauce:
4 large garlic cloves, minced
2 serrano chili peppers, halfway deseeded
¼ cup white vinegar
½ cup sugar
½ cup water

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