Ingredients
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BRAISED PORK
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1400g Pork belly, boneless, skin on
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250g White Onion, sliced
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75g Garlic, crushed
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125g La Española Pomace Olive Oil
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10g Black Peppercorn
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1.5g Bay Leaves
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3g Cumin Seeds
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375g Hickory Marinade, Clara Olé
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1250g Orange Juice, Treetop
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35g Chipotle Tabasco
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300g Guava Jam, Clara Olé
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10g Guava Essence, McCormick
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5g McCormick Smoked Paprika
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20g Salt
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1000g Water
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CRISP VEGETABLES GARNISH
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150g White radish, ribbons 1-2mm
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150g cucumber, ribbons 1-2mm
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Baby arugula/spinach leaves
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Parsley, leaves
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Cilantro, leaves
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Extra Virgin Olive oil, La Española
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Salt
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McCormick Black Ground Pepper
Directions
Steps
1
Done
|
BRAISED PORK1. In a cocotte, heat olive oil, and sear the pork |
2
Done
|
PLATING1. Reheat the pork with glaze in a sauce pan 4. Arrange the vegetable ribbons alternately in a series |