Sakura Blossom Glazed Pork Belly Bites with Yuzu Aioli
Tender, slow-cooked pork belly is coated in a delicate sakura blossom and plum wine glaze, offering a sweet and tangy contrast. These bite-sized morsels are served with a vibrant yuzu aioli for a refreshing citrus kick, creating an elegant appetizer with a fusion of Japanese and modern culinary influences.
Prep Time
195 min
Difficulty
Hard
Servings
4
Calories
550 kcal
Instructions
- 1
Preheat oven to 160°C (320°F). Place pork belly in a large pot, cover with water, and bring to a boil. Simmer for 60 minutes until tender. Drain and let cool slightly.
~60 min - 2
Cut the cooked pork belly into 2.5 cm (1 inch) cubes. Arrange on a baking tray lined with parchment paper.
~5 min - 3
Roast the pork belly in the preheated oven for 30 minutes, or until the edges are golden brown and crispy.
~30 min - 4
While the pork is roasting, prepare the glaze. In a small saucepan, combine plum wine, mirin, brown sugar, dried sakura blossoms, and 60ml of water. Heat gently, stirring until sugar dissolves. Simmer for 10 minutes until slightly thickened. Strain the glaze to remove sakura blossoms.
~25 min - 5
In a mixing bowl, combine mayonnaise, yuzu juice, minced garlic, salt, and pepper to make the yuzu aioli. Whisk until smooth.
~5 min - 6
Once the pork belly is roasted, toss the warm cubes with the prepared sakura blossom glaze in a bowl. Ensure each piece is well coated.
~2 min - 7
Arrange the glazed pork belly bites on a serving plate. Drizzle with a little extra glaze if desired.
~2 min - 8
Serve immediately with the yuzu aioli on the side for dipping.
Tips
- For an extra crispy texture, you can finish the glazed pork belly under a broiler for 1-2 minutes, watching closely to prevent burning.
- The yuzu aioli can be made a day in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully.
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