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1
For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar.
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2
Place the pork belly on a rack in a roasting pan.
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3
Roast for about 1 hour.
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4
Once the pork belly is done, cool and set aside.
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5
Reserve the fat from the pan to be used in the potato salad.
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6
Once cooled, portion the belly into 3/4-inch by 3-inch slices.
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7
Meanwhile, heat a deep fryer to 350 degrees F.
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8
While the pork belly's roasting, make the vinaigrette for the celery and radish salad.
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9
Combine the red wine vinegar, Dijon, and red onions in a food processor.
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10
Slowly add in the vegetable oil to emulsify.
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11
Season with salt and pepper.
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12
For the potato salad: In a frying pan, start with a little of the reserved pork fat.
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13
Add the shallots, potatoes, grainy mustard and red wine vinegar.
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14
Saute until warmed through.
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15
Finish with the chopped chives, salt and pepper.
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16
For the celery and radish salad: Toss the radishes and celery in the vinaigrette.
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17
Top with celery leaves.
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18
For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
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19
Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes.
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20
Remove and dip in the glaze.
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21
Slice and serve with the salads.
