4-5 lbs pork belly skinned<\/p>\n
1\/2 cup rough chopped ginger<\/p>\n
Preheat oven to 325. Combine all of the ingredients in a large pot or dutch oven add the Pork Belly fat side up cover and cook for 2 hrs. Remove and let cool. At this point you can wrap and use within the next day. If you are cooking right away pat dry.<\/p>\n
When you are ready to cook preheat oven to 375.<\/p>\n
Glaze<\/strong><\/p>\n 2 tablespoons soy sauce<\/p>\n 1 tablespoon cheery vinegar<\/p>\n 3 tablespoons pomegranate molasses<\/p>\n 1 tablespoon marmalade<\/p>\n \u00a0<\/p>\n Place Pork Bellies on a baking sheet fat side up- score that fat and brush with the glaze. Put in oven for 25 mins, take out re- apply glaze generously and cook for another 5 mins. Remove from oven and let rest for 10 mins. Meanwhile make the slaw.<\/p>\n Kimchi Jicama Slaw<\/p>\n 1 cup shredded Jicama<\/p>\n 1\/2 cup chopped Kimichi<\/p>\n 3 tablespoons Mayo<\/p>\n \u00a0<\/p>\n Mix the ingredients well add salt and pepper to taste.<\/p>\n To assemble the sandwich heat the Arepas, place on a plate pile on the slaw, slices of Pork Belly add hot sauce and pickles of choice and Enjoy<\/p>\n Just a side note if you can\u2019t your hands on any Buns or Arepas go for it with a tortilla<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2017\/01\/IMG_3362-1.jpg?resize=225%2C300\")
<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2017\/01\/IMG_3364-2.jpg?resize=300%2C225\")
<\/p>\n","protected":false},"excerpt":{"rendered":"