Spanish Pork Belly with Apple Butter and Almond Jazz Recipe

Pork Belly with Apple Butter and Almond Jazz

Level: Intermediate
Yield: 4 tapas servings

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings

• Calories: 1523
• Total Fat: 133 g
• Saturated Fat: 45 g
• Carbohydrates: 35 g
• Dietary Fiber: 4 g
• Sugar: 22 g
• Protein: 24 g
• Cholesterol: 163 mg
• Sodium: 1424 mg

Time

Total: 2 days 1 hr 10 min (includes brining and pressing times)
Active: 1 hr 10 min

Ingredients

Pork Belly

• Two 12-ounce cans beer (any standard beer will do)
• 2 tablespoons salt
• 2 pounds pork belly, skin removed

Apple Butter

• 3 Granny Smith apples, cored and quartered
• 1 cup white wine
• 2 tablespoons brown sugar
• 1 bay leaf
• 1 sprig fresh rosemary

Almond Jazz

• 2 tablespoons crushed roasted almonds
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey

Instructions

Prepare the Pork Belly

1. Mix the beer, salt, and 1 quart water in a large container with a lid to create the brine. Place the pork belly into the brine, making sure it is fully submerged, and refrigerate for 24 hours.
2. Preheat the oven to 250 degrees F.
3. Take the pork belly out of the brine and rinse it under running water. Place it fat-side up in a roasting pan and bake uncovered for 3 hours.
4. Press the pork belly: Set it between two heavy plates, boards, or pans, add a weight on top, and chill in the refrigerator overnight.
5. Slice the pork belly into 1/2-inch-thick pieces, then cut each slice into 2-inch segments. The pork belly is now ready to cook. It can be kept in the refrigerator, covered, for up to 5 days.

Make the Apple Butter

1. Preheat the oven to 150 degrees F.
2. Combine the apples, wine, brown sugar, bay leaf, and rosemary in a roasting pan, cover with foil, and bake for 12 hours. Remove the foil and stir the mixture.
3. Increase the oven temperature to 300 degrees F and return the apple mixture to the oven, uncovered, for 1 hour.
4. Remove the bay leaf and rosemary sprig. Blend the apple mixture in a blender until smooth. Let it cool and store in the refrigerator for up to 1 week.

Prepare the Almond Jazz

1. Mix the almonds with the oil and honey in a bowl. Store in the refrigerator for up to 1 week.

To Serve

1. Gently cook the pork belly in a medium saut pan over medium heat until golden brown on both sides.
2. Spread the apple butter on a plate and place some pork belly on top. Drizzle with the almond jazz.

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.

Recipe courtesy of: Tim Dacey, Capa at Four Seasons Resort, Orlando, FL