For the pork belly: Preheat the oven to 204 degrees C. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
Meanwhile, heat a deep fryer to 177 degrees C.
While the pork belly’s roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.