Pork belly appetizer - KCTV5

Pork belly appetizer

Here is a recipe provided by the Providence New American Kitchen on how to prepare a pork belly appetizer.

Providence New American Kitchen

Eric Carter, Executive Chef

Pork Belly Appetizer

Pork Belly Brine

2 oz. salt 

½ oz. curing salt

2 oz.  sugar

1 qt. water

1T peppercorns

4 bay leaves

2 thyme sprigs

1 cup carrot

1 cup leek

1 cup onion

20# pork belly

Pork Belly Braise

-Portion belly into quarters

-Cook each portion fat side down on medium heat for 15min until fat begins to render and brown.

-Place belly in roasting pan, with 4 stalks lemongrass fill pan half way with chicken stock and braise fat side up uncovered for 2.5 hrs.

-Remove from pan and press with weights over night.

-Portion pieces into 1.5" x 2.5" pieces

Maple Glaze

3cup sugar

1 cup maple syrup

6 cups peppadews pureed

1 cup caramelized onion

8 garlic cloves

¼ cup shallot

3T cracked Szechuan peppercorn

¼ cup fish sauce

4 lime, juiced and zested

¼ cup shichimi spice

-Melt sugar into a light caramel.  Add puree, zest and juice until caramel dissolves.

To finish: Sear pork belly in a pan on all sides.  Turn of the heat and add the glaze to coat the pork belly.  To plate place 4 pieces of roasted apple on the plate. Top with the pieces of pork belly and garnish with pickled vegetables. 

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