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Pear and Pork Belly Kushiyaki with Interlude and Miso-Glazed Onigiri, Cucumber, Daikon Salad and Pear Chips
Recipe by Travis Henningfield
Yield 6 servings
Ingredients & Instructions
Pear and Pork Belly Kushiyaki
- 3 scallion, coarsely chopped
- 1 large ginger root, peeled and coarsely chopped
- 6 cups of Allagash Interlude
- 1 ½ cups of canola oil
- 1 ½ cups soy sauce
- ¾ cup honey
- 3 tablespoons sesame oil
- 1 tablespoon Sambal Oelek chili paste
- 3 pounds of boneless pork belly
- 18 bamboo skewers
- 2 bosc pears, cut into eighths
- ½ cup sugar
- 4 teaspoons cornstarch dissolved in ¼ cup cold water
- 6 scallions, roots removed, cut into 1 ½ inch pieces
- Combine all ingredients from scallions to Sambal Oelek in a large rondeau. Bring to a boil then reduce to a simmer. Add pork belly. Cover with a circle of parchment paper as a lid and place in 350° F oven for one hour.
- After 1 hour remove pork from liquid and remove the skin. Strain braising liquid and reserve two cups of it.
- Create 18 skewers with a piece of pork belly and two pieces of scallion on each skewer, alternating between pork and scallion. Grill pear slices on their own.
- Pour two cups of braising liquid into a small saucepan and bring to a boil. Stir in sugar and cornstarch. Simmer until it has reached a thick glaze consistency.
- While the sauce is simmering, grill the skewers on medium heat on both sides until light brown grill marks form. Remove the skewers and pears from the heat and brush on the glaze. Return the skewers and pears to the grill and cook until a thin coating sticks and caramelizes to the skewers and the grill marks are almost black. Remove from heat and hold until ready to plate.
- 1 bosc pear, sliced to almost translucent thickness lengthwise
- 1 cup water
- 1 cup granulated sugar
- 1 small ginger root, peeled and roughly chopped
- Combine the water, sugar and ginger in a small saucepan and bring to a boil while stirring to dissolve the sugar.
- Reduce the heat to a simmer and submerge a few pear slices at a time in the syrup for about ten seconds. Adjust the heat to keep the liquid simmering. Remove each pear slice and place on a half sheet tray lined with parchment paper. Reserve the ginger syrup for the salad dressing.
- Bake slices at 275° F for 30 minutes or until the top side is mostly dry. Flip the slices onto a new sheet of parchment paper and return to the oven for another 30 minutes or until mostly dry on the other side. Move to a rack and reserve for garnish.
Interlude and Miso-Glazed Onigiri
- 3 cups uncooked sushi rice
- 3 ½ cups of water
- ½ c of water mixed with 2 tablespoons of salt
- ½ c red miso paste mixed with 1 cup Allagash Interlude
- ½ bosc pear, small dice, coated with ginger syrup
- ½ cup duck fat or clarified butter
- Combine rice and water in a large, nonstick saucepan with a lid. Bring to a boil and then reduce to a simmer. Cover for 25 minutes or until water is evaporated and rice is fully cooked. Turn out into hotel pan to cool.
- Place a large piece of plastic wrap inside of a 1 cup dry measuring cup. Sprinkle with a little of the salt water. Fill about ¾ of the way with warm, cooked rice. Make a small indent in the center of the rice, and then fill with about one teaspoon of diced pear. Make the plastic wrap into a small pouch and twist to squeeze out excess air. While in wrap, shape the ball into a triangle with rounded edges. Remove from wrap and let rest on a half sheet pan lined with parchment paper while you make the other onigiri.
- Heat a small sauté pan over high heat. Add a tablespoon or two of duck fat and swirl to lightly coat the pan. Sauté two onigiri until crispy and brown, and then flip them and continue to sauté. While on the other side, spoon about one tablespoon of Interlude-miso mixture over the onigiri. While the second side is getting crispy, flip and spoon another tablespoon of the Interlude-miso mixture over the onigiri. Allow the glaze to cook for about ten second, then flip one last time for another ten seconds. Move to a half sheet pan lined with parchment paper while you repeat the process with the remaining onigiri.
Mango, Cucumber, and Daikon Salad
- 2 ripe mangos, peeled and cut into three inch batons
- 2 medium daikon radishes, peeled and cut into three inch batons
- 3 English cucumbers
- ½ cup salt, as needed
- 6 cups Allagash Interlude
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 6 tablespoons reserved ginger syrup
- In a medium sized mixing bowl, toss mango, cucumber and daikon in salt so everything is lightly seasoned to taste.
- Add remaining ingredients and coat well. Cover and refrigerate until ready to plate. Right before plating, drain the salad of excess dressing.
- Cutting board
- Chef's knife
- Boning knife
- Vegetable peeler
- Liquid measuring cups
- Dry measuring cups
- Measuring spoons
- Large rondeau with lid
- 6 entrée plates
- Plastic wrap
- Rubber gloves
- Parchment paper
- Pastry brush
- Small saucepan
- Grill or grill pan
- Half sheet trays
- Mixing spoon
- Medium mixing bowl
On an entrée sized plate, place ¾ cup of salad in the back. Lean an onigiri against the salad, diagonally forward and to the left. Arrange pork belly, scallion and two pieces of grilled pear against the onigiri. Sprinkle salad with sesame seeds and brush grilled food with extra glaze.
2012 ICE Recipes
- Interlude BBQ Glazed Pork Chops and Drunken Cheddar Grits with Apple Jicama Slaw
- Grilled Duck Breast with Dried Plum & Interlude BBQ sauce with Allagash-Buttermilk Cornbread and Orange-Jicama Slaw
- Pear and Pork Belly Kushiyaki with Interlude and Miso-Glazed Onigiri, Cucumber, Daikon Salad and Pear Chips