Maple Cider Glazed Pork Belly, Cream of Wheat and ChicharronsPORK FOODSERVICE
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- For the Pork Belly: Mix salt and sugar, rub liberally on pork belly and let sit for two hours. Sous vide at 165°F for 13 hours. Cool, remove skin, cut into 4 ounce portions and deep fry 375°F for 5 minutes
- For the Maple Glaze: Sauté the bean paste until caramelized, deglaze with vinegar, add maple syrup and pomegranate molasses, reduce by one-third and season with salt. Toss with pork
- For the Cream of Wheat: Bring water and salt to a near boil. Remove from heat. Add cream of wheat slowly, stirring constantly. Return to burner and bring to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring occasionally. Stir in both cheeses, mount with butter and season to taste.