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Braised Pork Belly Recipe

Name: Maxwell's Steak & Seafoods BRAISED PORK BELLY Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds pork belly; 2 tbs salt; 1 tbs black pepper; 2 tbs olive oil; 1 cup onion, chopped; 4 cloves garlic cloves, minced; 2 cups chicken broth; 2 leaves bay leaves; 4 sprigs thyme sprigs; 1 pound sea scallops; 2 tbs butter; to taste salt; to taste black pepper; 1 pound parsnips, peeled and chopped; 2 tbs butter; 1 cup cream; to taste salt; to taste black pepper; 1 cup hazelnuts; 1 cup sugar; 1 tbs water; 1 cup apple cider vinegar; 1 cup sugar; 1 cup water; 1 tsp sumac

Inspired by Maxwell's Steak & Seafood

Time3h 30m

Serves4

pork belly, scallops, parsnip purée, candied hazelnuts, sumac, cider gastrique

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Ingredients

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Pork Belly

2 pounds Pork belly

2 tbs Celtic sea salt

1 tbs black pepper

2 tbs olive oil

1 cup onion, chopped

4 cloves Garlic cloves, minced

2 cups Chicken broth

2 leaves bay leaves

4 sprigs thyme sprigs

Scallops

1 pound sea scallops

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Parsnip Purée

1 pound parsnips, peeled and chopped

2 tbs Butter

1 cup cream

to taste Celtic sea salt

to taste black pepper

Candied Hazelnuts

1 cup hazelnuts

1 cup sugar

1 tbs water

Cider Gastrique

1 cup Apple cider vinegar

1 cup sugar

1 cup water

1 tsp sumac

Method

Braised Pork Belly

Prepare the Pork Belly

Preheat the oven to 300°F (150°C). Season the pork belly with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork belly on all sides until golden brown. Remove from pot and set aside.

Cook Aromatics

In the same pot, add onion and garlic. Sauté until softened, about 5 minutes. Add chicken broth, bay leaves, and thyme. Bring to a simmer.

Braised Pork Belly

Return the pork belly to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until tender.

Scallops

Sear the Scallops

In a skillet, melt butter over medium-high heat. Season scallops with salt and pepper. Sear the scallops for 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Parsnip Purée

Make the Purée

Boil parsnips in salted water until tender, about 15-20 minutes. Drain and blend with butter, cream, salt, and pepper until smooth and creamy.

Candied Hazelnuts

Candy the Hazelnuts

In a saucepan, combine sugar, water, and hazelnuts. Cook over medium heat until sugar dissolves. Continue cooking until the mixture turns golden brown. Spread on parchment paper to cool and harden.

Cider Gastrique

Prepare the Gastrique

In a saucepan, combine apple cider vinegar, sugar, and water. Bring to a boil, then reduce heat and simmer until thickened. Stir in sumac and set aside.