Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  180 min
• Ready Time:
  3 hour, 20 min

Ingredients

• 1 1/2 pounds Pork belly
• 7 Kumquats
• Tablespoon honey
• 2 cups Chicken stock
• 2 Bay leaf
• Kosher salt
• I clove Garlic
• 1 chopped Carrot
• 1 chopped Celery
• 1 chopped shallot
• Cinnamon stick

Directions

Method:

Combined the carrot, celery, onion and garlic kosher salt, pepper and brown them in a pan with olive oil.

Add 2 cups of chicken stock and the kumquats followed by the garlic, honey, cinnamon stick and bay leave.

While that is cooking I put the pork belly on a rack in the oven @ 400 degrees until the skin crisped up about 40 min. I removed it took off the cracklin and placed it in the braising liquid.

Braise for about three hours making sure to check on it for it not to over reduce add water if it is starting to. Remove the pork belly and let rest and cut into 3 oz or so squares.

Strain the braising liquid through a sieve and return to a pan to further reduce until its reached it perfect flavor should be a little salty and a little sweet adjust seasoning if needed.

To serve put a nice quenelle of mustard mash or you favorite mashed potato, sit the pork belly on top and spoon some of the braising liquid around. that it! Pork decadence

Benny

Step by step in photos here >>