Crispy Sweet and Spicy Pork Belly with Kimchi and Crusted Peanuts

• 3 pounds pork belly, skin removed, excess fat trimmed
• 1/4 cup plus 2 tablespoons Momoya Kimchi Base (see page 233)
• 1/4 cup honey
• Canola oil, for frying
• 1/2 cup all-purpose flour
• 1 1/2 cups Kimchi (page 233) or storebought kimchi
• 3 tablespoons salted roasted peanuts, chopped
• 1/2 cup radish sprouts or microgreens

1. Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern.
2. Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base.
3. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.
4. Preheat the oven to 325F.
5. Remove the plastic wrap from the pork and replace with a piece of aluminum foil.
6. Bake the belly for 2 1/2 hours, or until the meat is super soft.
7. Remove the pork from the oven and transfer to a platter or baking dish.
8. Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours.
9. Discard all of the pork fat left in the baking dish.
10. To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.
11. Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
12. If you dont have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
13. If bubbles circle around the end, then youre good to go.
14. Remove the pork from the fridge and cut into 6 equal pieces.
15. Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.
16. Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil.
17. Fry until the pork belly is crispy and brown on all sides, about 5 minutes.
18. Transfer the pork to a platter lined with paper towels to drain.
19. Repeat with the remaining pork belly pieces.
20. To serve, divide the kimchi among 6 small shallow bowls.
21. Place a piece of the crisp pork belly in the center.
22. Drizzle a little bit of the glaze on top and sprinkle with peanuts.
23. Garnish with the sprouts.

pork belly, momoya kimchi base, honey, canola oil, allpurpose, peanuts, sprouts

Taken from www.epicurious.com/recipes/food/views/crispy-sweet-and-spicy-pork-belly-with-kimchi-and-crusted-peanuts-377744 (may not work)