Braised Pork Belly with Dried Cherry Glaze
Dried Cherry Jam
½ c Dried cherries
½ c Dried currants
2 c Red wine
3 tbsp Whole grain mustard
1 tbsp Dijon mustard
1 tbsp Fresh Thyme, minced
1 Pinch Kosher salt/Pepper
Reconstitute dried fruit in a heavy bottomed sauce pot with red wine.
Reduce to a syrup (by 2/3). Mix in both mustards, herbs, and spices.
Braised Pork Belly
Ingredients Procedure 1:
5 lbs Berkshire pork belly, large slab
2 c Fresh orange juice
1 c Fresh lime juice
1 c Green onions, chopped
1 c Brown sugar
¼ c Garlic, minced
½ c Ginger, minced
1 qt Chicken stock
¼ c Fresh thyme
½ c Rice wine vinegar
1 tbsp Kosher salt
1 tsp Black Pepper, ground
Mix all ingredients except thyme, salt, and pepper together in a large mixing bowl
Score the pork belly with cross hatches
Place pork belly fat side down in a 4” hotel pan
Cover with marinade and add stock, herbs and spices. Make sure that the pork belly is submerged in braising liquid
Cover with foil and place in 325 oven for 1 hour
Flip pork belly and leave in oven for another 1 ½ hours. Again make sure that the pork belly is submerged completely in braising liquid. Strain and reserve the braising liquid.
Allow pork belly to cool on a cooling rack.
Ingredients Procedure 2:
¼ c Kosher Salt
¼ c Black Pepper, ground
¼ c Blend Oil
1 tsp Corn Starch
¼ c Water
Take strained braising liquid and reduce by ½ creating a thin sauce. Whisk the cornstarch and water together (this is called a slurry).
Whisk slurry into reduced braising liquid to thicken. Adjust seasoning tot taste.
When pork belly is fully cooled, cut into 1”x1” cubed pieces.
Season each piece with Kosher Salt & Pepper
Sear each side of the pork belly bites in light blend oil in a saute pan on med-high heat.
Top with Dried Cherry Jam and serve.