WINE & FOOD AFFAIR RECIPES

Appetizers

Kakuni (Japanese braised pork) with Ginger Scallion Slaw

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448
wilsonartisanwines.com/portfolio-items/rockpile/

A modern twist on a traditional Japanese dish

Kakuni (Japanese braised pork)

Ingredients:
  • 1 pound Pork Belly
  • 1 cup Soy Sauce
  • 3 tablespoons Rice Wine Vinegar
  • 3 tablespoons Sake
  • 1 tablespoon Dashi
  • 3 tablespoons Sesame Oil
  • 3 tablespoons Mirin
  • 3/4 cup Sugar
  • 1 teaspoon Sesame Seeds
Directions:
Season pork belly with salt.
Smoke at 250 degrees until it reaches an internal temperature of 185 degrees. 
Continue cooking for 30 minutes.
Remove belly from cooker and rest for 1 hour.
Cool pork belly overnight.
Combine marinade ingredients and whisk until sugar is dissolved.
Dice pork belly into bit sized pieces cook in oven until pieces are golden brown. 
Toss in marinade and serve.

Ginger Scallion Slay

Ingredients:
  • 1/2 head Cabbage thinly sliced
  • 1 tablespoon Rice Wine Vinegar
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Canola Oil
  • 1 tablespoon Sugar
  • 1 teaspoon Ginger minced
  • 1/4 cup Scallions thinly sliced
  • 1 teaspoon Soy Sauce
Directions:
Thinly slice cabbage.
Whisk together ingredients.
Toss with the cabbage. 
Serve with Pork belly, garnish with sesame seeds.

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448
wilsonartisanwines.com/portfolio-items/rockpile/