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Citrus Brown Sugar-Cured Pork Belly with Kumquat Compote, Dandelion Greens and Fava Beans
PORK FOODSERVICE20Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 1/2 lb. pork belly
- 2 1/2 cups brown sugar
- 1/2 cup sake
- 2 orange
- 2 Tbsp. star anise (crushed and toasted)
- 2 1/2 cups salt
- dandelion greens (As needed, picked)
- fava beans (As needed, peeled and blanched)
- chiles (As needed, thinly sliced)
- olive oil (As needed)
- lemon juice (As needed)
- salt (To taste)
- pepper (To taste)
- 2 lb. kumquats (thinly sliced)
- 1 Tbsp. brown sugar
- 1/2 Tbsp. lemon grass (minced)
- 1 jalapeno chilies (diced)
- 1 clove garlic (minced)
- 2 tsp. sake
- 1 1/2 cups water
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Directions
- 2. The next day, cook for 1 hour at 450ºF degrees, then lower oven to 225ºF degrees and cook 1 more hour. Let cool and press with a brick while cooling
- 3. For the Kumquat Compote: Combine all ingredients and cook down until thick
- 4. For the Garnish: Toss ingredients with olive oil and lemon juice, season with salt and pepper
- 5. To serve: Thinly slice pork belly and fry at 350ºF until warmed through and crispy on the outside, serve with Kumquat Compote and top with Garnish
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