Ingredients
-
-
2
-
-
1/4
-
1
-
1
-
1
-
1
-
2
-
1
-
4
-
1
-
-
4
-
Directions
Pork Belly and Scallop Starter With Coffee Glaze, Slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze Recipe courtesy Chuck Hughes, Slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze Recipe courtesy Chuck Hughes
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. |
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2
Done
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For the Pork Belly: |
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3
Done
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Season the Pork Belly With Salt and Pepper. on Medium-High Heat, in Half the Oil, Sear the Meat in an Oven-Proof Casserole Dish on All Sides, About 5 Minutes. Add the Carrots, Celery, Onion, Fennel, Thyme, and Peppercorns and Continue Cooking For Another 5 Minutes, or Until Caramelized. Add the Veal Stock and Hard Cider. Cover the Casserole Dish With a Lid, or Securely With Tin Foil, and Braise the Pork Belly in the Oven For 3 Hours, Until Tender. Remove the Pork Belly from the Oven and Set Aside on an Aluminum-Foil Covered Plate. Strain the Leftover Liquid With a Large Sieve Over a Stockpot, Discard the Vegetables and Skim the Excess Fat from the Braising Liquid. Heat a Pan on High Heat and Add the Remaining 2 Tablespoons Oil. Cut the Pork Belly Into 4 Equal Pieces and Sear on All Sides Until Crispy, About 3 Minutes. Remove from Pan and Keep Warm. Before This Step, Reduce the Glaze. |
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4
Done
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For the Glaze: |
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5
Done
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Start by Reducing the Braising Liquid by Half For About 15 Minutes on Medium-High Heat. Add the Coffee and Honey and Continue Cooking For About 5 Minutes, Until It Thickens. You Will Know the Sauce Is Done When It Coats the Back of a Spoon. Set Aside. For the Scallops: Season the Scallops With Salt and Pepper. in the Same Hot Pan as the Pork Belly, Sear the Scallops on Both Sides For About 1 Minute. |
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6
Done
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For Serving: |
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7
Done
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Drizzle the Coffee Glaze Over the Pork Belly. Top With a Scallop. Season With Sea Salt and Serve. |
