Ponzu-butter corn and swiss chard with shredded pork belly

Since I had some leftover pork belly from the buns I made earlier, I decided to make a very porky side dish. I bought some corn and swiss chard on Arthur Avenue the other day, so I sautéed the corn with some butter and garlic, then added the chard and some ponzu(soy and citrus sauce) for flavor. Just before serving I added the fatty pork and the result was awesome! It was salty, sweet, and bitter, it even had some umami (earthiness), it was quite the flavor bomb.

Ponzu-butter corn and swiss chard with roasted pork belly

1 cup shredded pork belly

3 ears of corn

3-5 big leaves of swiss chard

3 Tbsp ponzu sauce

1 clove garlic, minced

2 Tbsp butter

Salt and pepper to taste

Directions

1. Cut off kernels from cobs of corn, toss with salt and pepper.
2. Melt butter in a pan, add garlic to butter.
3. Add corn and ponzu sauce, sauté for 5-7 minutes.
4. Add swiss chard and cover for 5-10 minutes until chard is tender.
5. Add pork belly and toss to combine.
6. To plate, place about 3 Tbsp of the corn/chard/pork on a plate and put some sliced green onions and a dash of ponzu sauce.