Executive Chef Lance Barber joined WZZM from Rush Creek Bistro at 24 Port Sheldon Ave in Grandville.
He shared a recipe for Braised Pork Belly with Jalapeño Jelly & Apple Slaw.
For Veterans Day, all RedWater Restaurants are offering a free appetizer or dessert ( $12 value).
You can see the list of participating restaurants here.
Braised Pork Belly with Jalapeño Jelly & Apple Slaw
1 cup kosher salt
¼ cup brown sugar- mix together and rubbed on all sides of the belly let sit for two days.
Step 2- lightly rinse all sides of the belly and place on a roasting rack and cook at 250 degrees for five hours
1 cup sugar
1 cup water
1 cup chopped jalapenos
1 ¼ cup diced red pepper
1 Tbsp. crushed red pepper
Place in sauce pot over low heat. Add jalapenos, diced red pepper and crushed red pepper. Reduce by half and let cool.
1 green apple
2oz red pepper
1oz green onion
Toss all ingredients together.
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