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 espanola 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 ole
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1250g Orange juice treetop
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35g Chipotle tabasco
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300g Guava jam clara ole
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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 espanola
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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 |