Pork Belly Bowl with Cider Dijon Sauce

SERVINGS

Pork Belly:
2 Tbsp. Kosher salt
½ tsp. Five spice powder
¼ tsp. White pepper
4 lbs. Pork belly

Cider Dijon Sauce:
1 bag 94551 Pioneer Roast Pork Gravy Mix
4 cups Apple cider
2 tsp. Dijon mustard, or coarse grain mustard

Seasoned Rice:
6 cups White rice, cooked
1 tsp. Sesame oil
¼ cup Rice vinegar

Apple Slaw:
3 lbs. Green apples, thinly sliced
3 each Jalapeno, thinly sliced
1 Tbsp. Seasoned rice vinegar
As needed Microgreens

Preheat convection oven to 350°F.
In a small mixing bowl, combine kosher salt, five spice powder, and white pepper. Spread the seasoning mixture onto the pork belly, skin side down. Carefully score the pork belly skin. Place the pork belly on top of aluminum foil. Carefully wrap the sides of the pork belly with the foil, creating a box shape, leaving the top uncovered.
Bake the pork belly for 1 hour and 30 minutes, or until the internal temperature reads 190°F and the fat has rendered and the pork belly skin is crisp. Slice for service.
Meanwhile, prepare the Pioneer Roast Pork Gravy Mix per package instructions. Set aside.
In a small saucepot, cook the apple cider until it has reduced by at least half.
Combine reduced apple cider and Dijon mustard into the prepared Pioneer Roast Pork Gravy.
Make seasoned rice by gently mixing together rice, sesame oil, and seasoned rice vinegar.
Prepare the apple slaw by combining sliced green apples, jalapeno, and seasoned rice vinegar.
For service, build rice bowls by adding seasoned rice, sliced pork belly, apple slaw, and microgreens.