Crispy Pork Belly, Homemade Kimchee, Lime Aioli
- Pork Belly
- Pork Belly - 2 lb, skin-on
- Thyme - 1 bunch
- Bay Leaf - 2
- Chicken Stock - ½ gallon
- Water - 1 cup
- Salt and black Pepper to taste
- Napa Cabbage - 1 head, sliced thinly
- Ginger Root - 1 (2-inch) piece, grated finely, squeeze juice, discard solids
- Fish sauce - 1 tablespoon
- Green Onions - 1 bunch, sliced thinly
- Radish - ½ cup, grated
- Korean chili powder - 1/4 cup (alt. kimchee sauce) - check your local Asian Markets
- Sesame oil
- Sesame seeds
- Crispy Wonton
- Wonton Wrappers - 12
- Frying Oil - 1 gallon
- Lime Aioli
- Dijon mustard - 1 tablespoon
- Limes - 2, juiced
- Champagne Vinegar - 1/4 cup
- Egg - 1, whole
- Grapeseed Oil - 2 cups, or as needed to thicken
Season belly with salt and pepper. Transfer to a deep hotel pan and put in enough chicken stock and water to cover ¾ of the belly. Add in spices. Cover with foil and cook in 300 degrees oven for 4 hours or until knife tender. Remove foil, turn oven up to 400 degrees and put the belly back in until skin is crispy. Remove from the oven and let it cool overnight in the refrigerator. The next day, remove the belly from the liquid and slice into ½ inch pieces lengthwise. Cut each piece again2 inches in length or the size of your tacos.
In large bowl, combine all the ingredients. Toss gently but thoroughly.
Heat oil in a large heavy bottom pot to about 350 degrees and drop about 5 wontons in at a time. Fry until golden brown and remove with slotted with slotted spoon to a plate with towels.
Combine all of the ingredients in a blender. Blend well until smooth. Slowly drizzle in the oil. Continue adding the oil until aioli consistency.