Maple Cider Glazed Pork Belly, Cream of Wheat and Chicharrons

Pork Foodservice
Maple Cider Glazed Pork Belly, Cream of Wheat and Chicharrons
14
60

Ingredients

  • 12 pounds pork belly
  • 120 grams kosher salt
  • 60 grams maple sugar
  • 1/4 cup black bean paste
  • 4 ounces apple cider vinegar
  • 8 ounces maple syrup
  • 2 ounces pomegranate molasses
  • 2 quarts water
  • 1 teaspoon salt
  • 2 cups cream of wheat
  • 1 pound cheddar cheese (shredded)
  • 1 pound gruyere cheese (grated)
  • 2 ounces butter
  • Chicharrónes (As needed)

Directions

  1. For the Pork Belly: Mix salt and sugar, rub liberally on pork belly and let sit for two hours. Sous vide at 165°F for 13 hours. Cool, remove skin, cut into 4 ounce portions and deep fry 375°F for 5 minutes
  2. For the Maple Glaze: Sauté the bean paste until caramelized, deglaze with vinegar, add maple syrup and pomegranate molasses, reduce by one-third and season with salt. Toss with pork
  3. For the Cream of Wheat: Bring water and salt to a near boil. Remove from heat. Add cream of wheat slowly, stirring constantly. Return to burner and bring to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring occasionally. Stir in both cheeses, mount with butter and season to taste.
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