Citrus Brown Sugar-Cured Pork Belly with Kumquat Compote, Dandelion Greens and Fava Beans

Pork Foodservice
20Ingredients
Calories
80Minutes

Ingredients

  • 8 1/2 pounds pork belly
  • 2 1/2 cups brown sugar
  • 1/2 cup sake
  • 2 orange
  • 2 tablespoons star anise (crushed and toasted)
  • 2 1/2 cups salt
  • dandelion greens (As needed, picked)
  • fava beans (As needed, peeled and blanched)
  • chiles (As needed, thinly sliced)
  • olive oil (As needed)
  • lemon juice (As needed)
  • salt (To taste)
  • pepper (To taste)
  • 2 pounds kumquats (thinly sliced)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon lemon grass (minced)
  • 1 jalapeno chilies (diced)
  • 1 clove garlic (minced)
  • 2 teaspoons sake
  • 1 1/2 cups water

Directions

  1. 2. The next day, cook for 1 hour at 450ºF degrees, then lower oven to 225ºF degrees and cook 1 more hour. Let cool and press with a brick while cooling
  2. 3. For the Kumquat Compote: Combine all ingredients and cook down until thick
  3. 4. For the Garnish: Toss ingredients with olive oil and lemon juice, season with salt and pepper
  4. 5. To serve: Thinly slice pork belly and fry at 350ºF until warmed through and crispy on the outside, serve with Kumquat Compote and top with Garnish
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