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Pork Belly Apple Jicama Lettuce Wraps

January 18, 2018 04:42 PM

Chef Nicholas Fredenburg prepares a delicious Pork Belly Apple Jicama Lettuce Wrap.

Pork Belly Apple Jicama Lettuce Wraps

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Bring it all together!
You can find lettuce to make the wraps at any major supermarket. Boston Bib lettuce is what we
used here, other greens such as sorrel, radicchio, or even just romaine leaves work great too!
Stuff the leaves with seared pork belly, as prepared here, or with any other protein you want (Tofu anybody?).
Use this jicama apple slaw, and other condiments and hot sauces, as well as salsas and chutneys if you'd like,
to modify the dish and make it your own!
Happy Cooking Everybody! - Chef Nick

For the Pork Belly:
Ingredients:
10 lbs. Pork belly skin off (Find at most butcher's shops)
4 Tbsp. Cumin seed
4 Tbsp. Black peppercorns (whole)
2 tsp. Mustard seed
1 cup brown sugar
1 Tbsp. Kosher salt
Method of preparation:
1. Remove the pork belly from any packaging, pat dry with a towel, and set aside
2. Take the cumin seed, black peppercorn, and mustard seeds and put them in a
6 inch saute pan on medium heat. Continually stir the spices around in the pan as they
begin to toast. You will smell them start to become fragrant. Avoid scorching them and
remove them from heat. Finally, grind those spices in a coffee grinder.
3. Thoroughly rub the pork belly with the ground, toasted spices, as well as the brown sugar
and salt. Place pork on a sheet pan, preferably on a wire rack, and cover with plastic wrap.
Put the pork in the fridge and allow the spices to flavor the meat at least overnight, but preferably
for 24 hours.
4. Remove the pork belly from the fridge, and roast in a 250 degree oven for 4-6 hours, or until
the pork is tender, and can easily be pulled apart by a fork. Chill the pork well, slice squares
which are about 1/2 inch thick, and cook it in a pan just like bacon!

For the Apple Jicama Slaw:
Ingredients:
1 Jicama bulb (A root vegetable, tan in color, available at major supermarket chains)
4 Macintosh apples
2 Tbsp. Kosher salt
2 Tbsp. White sugar
1 tsp fresh squeezed lime juice
2 Tbsp Scallions, sliced thinly
1 Tbsp Fish sauce (International, Asian cuisine aisle)
1 Tbsp Soy sauce
1 tsp Sriracha hot sauce (International, Asian cuisine aisle)
Method of preparation:
1. To handle the Jicama bulb: Carefully peel the jicama either with a sturdy vegetable peeler,
or with a large chef's knife which is strong, sharp and not flexible. Cut the vegetable in half
first, so that there is a large flat surface resting against the cutting board. Cut the vegetable into
quarters, and now it is safer to work with. Carefully use the chef's knife to shave away the skin.
Cut the jicama into flat pieces as thinly as possible, then cut those into match sticks. This will be
the slaw.
2. Cut the apples in a similar fashion as the jicama; small little matchsticks. There is no need
to peel the apple. Combine the apple and jicama in a medium bowl.
3. Now add the sugar and salt to the apple and jicama match sticks and toss them around in it.
Let this mixture "marinate" together for about 30 minutes, or overnight. This will remove water, sweeten
the slaw, and stop the apples from browning. Finally, rinse the sugar and salt off throughly in a strainer
under cold running water.
4. Add all of the remaining ingredients to the apple and jicama mixture and throughly incorporate
all together. All set!    

For the Coconut Lemongrass Pineapple Sauce:
Ingredients:
2 Cans Coconut milk
1 Lemongrass stalk (available at Asian market in Latham, sometimes seen in major supermarkets)
2 cups diced fresh pineapple, or 1 can pineapple drained
1 Tbsp fresh ginger minced
Method of preparation:
1. Combine the coconut milk, lemongrass stalk, pineapple and fresh ginger in a small sauce pot,
and simmer gently for approximately 1 hour to release all flavors.
2. Remove the lemon grass stalk from the mixture, and use a blender or stick blender to completely
puree the ingredients together.
3. Sauce is best served chilled, which gives a hot/cold contrast to the dish!

 

 

Credits

Aidan Bean

Copyright 2018 - WNYT-TV, LLC A Hubbard Broadcasting Company

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