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  • VOL 08, ISSUE 01 • WINTER 2020
Cherry-Rubbed Pork Belly with Wonton “Crackers” & Cherry Bacon Glaze

Cherry-Rubbed Pork Belly with Wonton “Crackers” & Cherry Bacon Glaze

Executive Corporate Chef Jeff Merry | Reinhart Boston Region

What inspired you to create this dish?
“I wanted to twist up a pork belly presentation with Asian components.”


  • ¼ cup chopped dry cherries
  • ½ cup white vinegar
  • 2 cups water
  • 1 cup of sugar
  • 2 tbsp vanilla
  • 1 tsp ground clove
  • 1 tsp nutmeg
  • 1 pork belly, skinned and trimmed


  1. Mix all ingredients in a saucepan; cover and heat on low. Reduce. Cover belly with rub and place in smoker. Smoke for about four hours to five hours. Baste as needed.

Cherry Bacon Glaze

  1. Scrap cherry rub of pork belly; combine with pan drippings, add Kogi OG sauce and blend.

Wonton “Cracker”

  1. Cut wrapper diagonally. Lay out on sheet tray. Spray with olive oil. Season with sea salt, cracked black pepper and dried chopped garlic. Bake in 350 F oven until crisp (about eight minutes to 10 minutes), remove and cool.

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