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
½ Tbsp. salt
¼ cup orange juice
3 Tbsp. soy sauce
1 Tbsp. sriracha hot sauce
1 Tbsp. cornstarch
2 Tbsp. water
4 cups blanched vegetables (carrots, green beans, onions, broccoli, etc)
For pork belly confit: Place 16 oz. pork belly in a pan. Cover with rendered fat or vegetable oil. Add remaining confit ingredients. Cover with foil and cook for approximately 1 hour at 350°F. To check for doneness, poke with a knife. If it easily goes through, the belly is done. Remove from pan and cool in refrigerator until completely cool. Once cool, cut into rectangular pieces 3” long and 1” tall.
For General Tso Sauce: In a blender, puree all ingredients except for cornstarch and water. Transfer mixture to a saucepan and bring to a boil. Reduce heat to a simmer for 3 minutes. Make a slurry by combining cornstarch and water. Whisk cornstarch mixture into saucepan and continue to simmer for 2 more minutes. Cool completely.
To finish dish: Sear four pieces of pork belly in a hot sauté pan. Cook belly on each side until golden brown and crispy. Cook vegetables in a sauté pan until heated through. Add the General Tso’s Sauce. Toss until well combined.
To plate: Place vegetables in bowl and shingle the cooked pork belly on top of vegetables.