Crispy Pork Belly with Smoked Fruit Agro Dulce and Grits

Name: Crispy Pork Belly with Smoked Fruit Agro Dulce and Grits
Total time: 50 min
Yield: 4
Ingredients: 1 pork belly trimmed; 4 lemon zested and juiced; 1 head garlic peeled and crushed; 1 cup olive oil; 5 sprigs fresh tarragon; 2 onions small dice; 6 cloves garlic; 1 quart water; 1 quart cornmeal; 1 cup butter; 2 quarts heavy cream; kosher salt As needed; black pepper As needed, freshly ground; 2 pints strawberries tops removed, sliced; 2 pints grapes sliced; 1 cup dried apricot minced; 1 cup dried cherry minced; 2 cups fennel julienned; 3 red onion small dice; 1 tablespoon thyme minced; 1 tablespoon chives minced; 1 tablespoon parsley minced; 1 quart cider vinegar

PORK FOODSERVICE

23Ingredients

50Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 pork belly (trimmed)

4 lemon (zested and juiced)

1 head garlic (peeled and crushed)

1 cup olive oil

5 sprigs fresh tarragon

2 onions (small dice)

6 cloves garlic

1 qt. water

1 qt. cornmeal

1 cup butter

2 qt. heavy cream

kosher salt (As needed)

black pepper (As needed, freshly ground)

2 pt. strawberries (tops removed, sliced)

2 pt. grapes (sliced)

1 cup dried apricot (minced)

1 cup dried cherry (minced)

2 cups fennel (julienned)

3 red onion (small dice)

1 Tbsp. thyme (minced)

1 Tbsp. chives (minced)

1 Tbsp. parsley (minced)

1 qt. cider vinegar

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Directions

1. In sous vide bag, rub belly with lemon zest, juice, garlic, salt, oil and thyme.
2. Place in circulator overnight at 140°F.
3. Remove and let cool.

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Crispy Pork Belly with Smoked Fruit Agro Dulce and Grits

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