Braised Pork Belly

Tender Pork slices braised in guava jam and aromatics, served with crispy vegetables

Serves 4
Medium

Ingredients

BRAISED PORK
1400g Pork belly, boneless, skin on
250g White Onion, sliced
75g Garlic, crushed
125g La Española Pomace Olive Oil
10g Black Peppercorn
1.5g Bay Leaves
3g Cumin Seeds
375g Hickory Marinade, Clara Olé
1250g Orange Juice, Treetop
35g Chipotle Tabasco
300g Guava Jam, Clara Olé
10g Guava Essence, McCormick
5g McCormick Smoked Paprika
20g Salt
1000g Water
CRISP VEGETABLES GARNISH
150g White radish, ribbons 1-2mm
150g cucumber, ribbons 1-2mm
Baby arugula/spinach leaves
Parsley, leaves
Cilantro, leaves
Extra Virgin Olive oil, La Española
Salt
McCormick Black Ground Pepper

Directions

smoky guava glaze, crisp vegetables

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Steps

Done

BRAISED PORK

1. In a cocotte, heat olive oil, and sear the pork
2. Once nice coloration on all sides, reduce heat
3. Add aromatics and spices. Roast gently to color
4. Add the rest of the ingredients
5. Allow the liquid to reach 2/3 of the meat
6. Braise for 1h, in the oven at 180C
7. Regularly turn, baste, and check the meat and sauce
8. Once the meat is tender, and the sauce is reduced
9. Remove the meat, and transfer to a tray
10. Allow to cool.
11. Pass the sauce through chinois, pressing the aromats
12. Reduce the sauce as needed, to make a glaze
13. Once the pork has cooled, slice into serving pieces

Done

PLATING

1. Reheat the pork with glaze in a sauce pan
2. Allow to boil and partially reduce, basting the meat
3. Place in oven to glaze the meat. Repeat as needed

4. Arrange the vegetable ribbons alternately in a series
5. Gather loosely in the manner of an accordion
6. Place on the serving plate
7. Drizzle with olive oil, season with salt and pepper
8. Arrange the meat on the other side
9. Harmoniously arrange the herbs and leaves on top