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
&fra

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish