Chef Benny Doro

Details

• Prep Time:
  240 min
• Cook Time:
  10 min
• Ready Time:
  4 hour, 10 min

Ingredients

• 8 oz slab of pork belly skin on
• Benny Asian Marinade /archives/v1/chef/recipes/bennys-asian-marinadesauce/
• Apple Slices
• Cinnamon
• knob of butter

Directions

Take your pork belly and soak it in my Asian Marinade (see ingredients for link) for at least over night but up to 5 days. (make sure all the meat is submerged in the marinade)

Now get a pot of water to a simmer and remove the pork belly from the marinade and simmer in the water for about 4 hours until super tender. Remove save the broth and take the pork belly and put it in something you can put another weight on so you can put it in the fridge overnight and compress it. (see photos) Also put the broth in the fridge as well.

Next day remove the pork belly and cut it into squares. Now also cut some pieces of apple into some small half moon  slices the size of the pork belly.

Now take that broth and any fat that has congealed on the top remove it and put the remaining in a small sauce pan and start reducing at a rapid boil. We are looking this to be close to a syrup as we can.

Now take the pork belly squares and the apple on a tray, put some butter on the apples and sprinkle some cinnamon on them and into a 400degree oven until the pork is given up some fat and the apples and getting soft about 15 min.

Now remove and let rest for a min. You can either use a blow torch and caramelize the fat on the pork belly or you can put it under the broiler making sure to turn often to get all sides of the pork belly square.

To plate, drizzle a little of the glaze on the pork belly then using a toothpick skewer a piece of the apple on top of the pork belly.

This should be a pretty good marriage of pork and apples. Pretty good at room temp too so good for parties.

Enjoy!

Benny