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
- 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.
- Preheat the oven to 250 degrees F.
- 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.
- Press the pork belly: Set it between two heavy plates, boards, or pans, add a weight on top, and chill in the refrigerator overnight.
- 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
- Preheat the oven to 150 degrees F.
- 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.
- Increase the oven temperature to 300 degrees F and return the apple mixture to the oven, uncovered, for 1 hour.
- 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
- Mix the almonds with the oil and honey in a bowl. Store in the refrigerator for up to 1 week.
To Serve
- Gently cook the pork belly in a medium saut pan over medium heat until golden brown on both sides.
- 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
