1. Toss the napa cabbage, carrot and daikon with the salt. Place in a colander in a sink to drain at room temperature for 1 hour. Squeeze dry and place in a glass bowl.

2. Make a chili sauce by pulsing the white part of the scallion with the garlic, ginger, gochujang paste, and jaggery in a food processor. You can also mince everything by hand and mix it all together in a bowl.

3. Wearing gloves, pour the chili sauce over prepared vegetables and massage well.

4. Julienne the green part of the scallion into julienne and toss with the sesame seeds into the mixed vegetables. Cover with plastic wrap or put in a glass jar with a lid. Refrigerate for 2 hours and it’s ready to eat!

This kimchi keeps for up to 2 days before it starts to get pungent. A squeeze of lime juice and/or a dash of coconut aminos helps to liven it up before service

1. Preheat the oven to 475˚ F. While the oven is heating, dry the pork belly with a paper towel and let stand at room temperature.

2. Combine the vinegar, sugar, sesame oil, water, tamari and fish sauce to create the braising liquid.

3. Lightly salt and pepper the pork belly and place it skin side up, in a roasting pan. Place it in the oven for 30 minutes. After 30 minutes, remove it from the oven and reduce the temperature to 325 degrees.

4. Pour the braising liquid in the pan with the pork belly until it just reaches the skin but doesn’t cover it. Add the chili, garlic, ginger and star anise to the pan. Cover and bake for 2.5 – 3 hours until tender.

5. Remove the cover, raise the oven temp to 450 degrees and roast for an additional 20 minutes, until the skin is crisp.

6. Remove from the oven and let the pork belly cool to room temperature in the braising liquid. Once cool, take it out of the liquid and refrigerate. Reduce the liquid by about half in a pot and strain.

7. To serve, slice the pork belly into ½ inch thick slices. Sear each slice in a sauté pan until both sides are crispy. Brush the reduced braising liquid onto both sides when it comes out of the pan. Serve on your choice of tortillas topped with napa cabbage & carrot kimchi, sriracha mango chutney, julienned cucumber and a fresh lime wedge.

1. Add the tamari, kecap manis, shallot, garlic, coriander, and ginger to a metal saucepan. Simmer the ingredients on low until the mixture thickens.
2. Brush the butternut squash with vegetable oil, sprinkle lightly with salt & pepper, and place on an oiled baking sheet, cut side down. Bake at 350 degrees. When it is about halfway cooked, about 15 – 20 minutes in, baste with the kecap manis liquid. Continue to baste until the squash is cooked.
3. Once the squash can easily be pierced with a fork, remove from the oven. When it’s still slightly warm turn it over so the cut side faces up and baste the inside with more of the liquid. Strain remaining basting liquid and add lime juice and optional fish sauce.
4. Slice the warm butternut squash into half moons and serve with steamed jasmine rice and Carrot & Napa Cabbage Kimchi. Drizzle the warm basting liquid on top and sprinkle with some toasted sesame and poppy seeds.
5. Make a quick sauce with 2 oz sour cream, 2.5 oz sweet chili sauce and 2 sprigs chopped cilantro. Serve with the squash and enjoy.

Toss the mango with the chili powder and sea salt and hold until it softens, about ½ hour. When ready, toss with the remaining ingredients and serve.

NOTE: If you plan to pair this chutney with Chef Rachel’s Star Anise Braised Pork Belly Tacos, you can add some coconut yogurt to the chutney to add to the silky mouthfeel of the taco.

PREPARE THE FARROTO

1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add cubed squash and cook, stirring until squash is quite soft. Take your time with this step, as cooking the squash thoroughly will bring out its natural sweetness and enable it to melt into the farroto. Add farrotto blend and cook, stirring, until farro is very lightly toasted. Add white wine (optional) and continue to cook, stirring, until wine is mostly evaporated.
2. Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary. Once farro is cooked through, fold in finely sliced radicchio (optional) and cook just until wilted.
3. Season with salt and pepper to taste. Transfer to warm serving plates or platter and serve.

OPTIONAL: Garnish with slices of roasted butternut squash and sprinkle toasted pumpkin seeds.