Pan-Seared Ahi Tuna with Braised Pork Belly and Avocado

Photography by Jacqueline Moss. Styling by Rafael Vencio.

Chef Anthony Marino imbues gorgeous Ahi tuna with the savor of pork belly, a delicious saki and soy glaze, and tender avocado. It’s the pièce de la résistance to a meal started off with Butter Poached Lobster Bao Buns, and finished with fresh Banana Spring Rolls.

You can catch Chef Anthony at one of his cooking classes at Don’s Appliances, where his signature smile is a sunny addition to his skills.

Pan-Seared Ahi Tuna with Braised Pork Belly and Avocado

Serves 4

Pork Belly

2 tbsp sesame oil
1 lb pork belly with skin, cut into 1-inch cubes
1 tbsp cane sugar
2 slices fresh ginger
2 whole star anise
2 bay leaves
2 dried chili peppers
2 cups hot water
1 tbsp sesame seeds (for plating)
3 scallions, diced (white and green parts, for plating)

For the pork belly:

Heat cast-iron pan on high until light haze; add the two tablespoons of sesame oil.

Dry pork belly well with towel, place directly in cast-iron, searing two minutes on each side until golden brown all over. Remove from pan and lower heat to medium, add cane sugar, and melt briefly.

Next add ginger, star anise, bay leaves, and chili peppers, toasting 2 minutes in pan. Add pork belly back to the pan, carefully pour in hot water, and bring to a simmer. Cover and finish in oven at 350 degrees for 35 minutes.

For the glaze:

1 tbsp sake
1 tbsp dark soy
1 tbsp regular soy sauce

Combine all ingredients for glaze and reserve for plating.

Ahi Tuna

2 tbsp sesame oil
4 (6 oz filets) sashimi-quality tuna
¼ tsp freshly cracked pepper
2 tbsp five-spice powder
½ cup fresh cilantro
2 tbsp jalapeños, minced
2 tbsp ginger, peeled and minced
4 whole garlic cloves, minced
2 limes, freshly squeezed
2 tbsp cane sugar
¼ tsp kosher salt
1/3 cup soy sauce
1 tsp dark sesame oil
6 whole baby bock choys, sliced in half
2 avocados (for plating)

For the ahi tuna:

Place pan on stove on high heat and add sesame oil. Season the tuna steaks with salt, pepper, and five-spice powder. Sear tuna 1 minute on each side, then place on plate and refrigerate to stop cooking process and ensure a rare center.

Combine cilantro, jalapeño, ginger, garlic, limejuice, sugar, salt, soy sauce, and sesame oil. Place all ingredients in blender and pulse until smooth. Reserve half the sauce for plating. Use the remainder of the sauce to coat bok choy and roast in the oven on a rack at 400 degrees for 15 minutes.

For plating:

Place 3 pieces of bok choy on bottom of plate. Next, slice tuna into 3 ¼-inch pieces and arrange. Top the tuna with 4 braised pork belly chunks. Garnish with the avocado and sesame seeds. Drizzle glaze over dish and serve with scallions.

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