Project 5: Sesame Oil – Pork Belly and Cucumber Salad, Sesame Garlic Confit

28 Nov

Recipe by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s Level 5 recipe from her project, Fat.

Pork Belly and cucumber salad recipe,The French Culinary Institute's Level 5 project - Eat Life FCI

SESAME OIL: Pork Belly and Cucumber Salad, sesame garlic confit

Fat Fact: Sesame oil is commonly used in Korean cuisine. This dish is a take on a very common Korean meal of grilled pork belly, often cooked at the table and dipped into a simple sauce of sesame oil, salt and pepper. Try it with a traditional Korean rice wine, like Baekseju.

Pork Belly with Cucumber Salad and Garlic Confit Recipe
1 lb pork belly, in ½” slices
2 lbs English cucumbers
Coarse salt and freshly ground pepper
2 heads garlic, peeled
2 Tbsps sesame seeds, toasted
2 bunches scallions
1 cup sesame oil

1. Slice cucumbers on mandoline lengthwise. Salt lightly with 1 tsp salt. Toss, chill at least 1 hour to very cold.

2. Cover garlic in sesame oil and simmer 20-30 minutes, until very soft. Strain garlic, reserving sesame oil.

3. Grill pork belly or saute in pan with garlic sesame oil on high heat until cooked through. Season with salt and pepper.

4. To serve: toss drained cucumbers in 1 tablespoon sesame oil. Top with garlic confit and sesame seeds. Place pork on bed of scallions.

One Response to “Project 5: Sesame Oil – Pork Belly and Cucumber Salad, Sesame Garlic Confit”

Trackbacks/Pingbacks

  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] pine nuts MILKFAT: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce
crisp sage SESAME OIL: Pork Belly and Cucumber Salad
sesame garlic confit DUCK FAT: Duck Confit and Duck Fat Rice […]

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