Recipe: Pork Belly from “Lobster Lo’Maine” – Chef Shanna O’Hea – Maine Lobster Chef of the Year Competition

Harvest on the Harbor 2013Shanna O’Hea, chef/owner of our restaurant, Academe at The Kennebunk Inn will be competing in the 2013 Maine Lobster Chef of the Year Competition during the annual Portland Convention & Visitors Bureau’s “Harvest on the Harbor.” Chef Shanna will be preparing “Lobster Lo’Maine” a playful take on an eastern favorite.  Shanna’s lobster dish pairs fresh Maine lobster meat, cold Asian noodles, miso, white soy dressing, chili sauce, and warm pork belly. Learn how to prepare the pork belly component with the recipe below.

Want to see the full recipe? You can view Shanna O’Hea’s “Lobster Lo’Maine” recipe here.

Asian Pork Belly from "Lobster Lo'Maine" - Chef Shanna O'Hea - Maine Lobster Chef of the Year Competition
This is the recipe for the Pork Belly Component of "Lobster Lo'Maine," Chef Shanna O'Hea's entry in the 2013 Maine Lobster Chef of the Year Competition
Cuisine: American
Recipe type: Appetizer or Entree
Serves: 3 each 3 lb pieces
  • 1 each - Pork Belly, average size 8-10 pounds
  • ¼ Cup - Ginger, chopped
  • ¼ Cup - Roasted Garlic
  • 1 Bunch - Scallions, chopped
  • 1 Each - Orange, segments, juice and zest
  • 3 Each - Bay Leaves, torn
  • 3 Tablespoons - Sambal Oelek
  • 3 Tablespoons - Soy Powder
  • 1 Each - Thai Pepper
  • 1 Each - Long pepper
  • 2 Teaspoons - Powdered Ginger
  • 1 Tablespoon - White Peppercorns
  • 2 Tablespoons - Honey
  • 4 Each - Pineapple Sage Leaves
  • 2 Sprigs - Lavender
  • 1 Bunch - Thyme
  • 1 Teaspoon - Pink Curing Salt
  • ⅓ Cup - Kosher Salt
  1. Dry and cut pork belly into 3 rectangle pieces, reserve
  2. Mix all the above ingredients in a mixing bowl to form a paste
  3. Coat each pork belly with all of the marinade, on all sides and warp in plastic wrap
  4. Place pork belly in open container in refrigerator for eight days to cure making sure the pork belly is rotated every 24 hours (note: some liquid may leach out)
  5. On ninth day rinse all the marinade off the pork belly and place in vacuum seal bag
  6. Sous vide for 24 hours in circulation bath at 180 degrees
  7. Chill down Pork Belly and is now ready to be cut down and seared or frozen up to six weeks


 Learn more about Shanna O’Hea in the 2013 Maine Lobster Chef of the Year Competition

Chef Shanna O'Hea - 2013 Maine Lobster Chef of the Year Competition

About The Kennebunk Inn

The Kennebunk Inn and its restaurant, The Tavern are located in the heart of downtown Kennebunk Village. The Inn has been welcoming travelers for more than two centuries.