Cured Berkshire Pork Belly Scrapple, Fried Nantucket Pullet Egg, Toasted Cider Muffin, Honey Crisp Apple Compote

PORK FOODSERVICE

27Ingredients

105Minutes

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Cured Berkshire Pork Belly Scrapple, Fried Nantucket Pullet Egg, Toasted Cider Muffin, Honey Crisp Apple Compote

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Ingredients

US|METRIC

4 SERVINGS

apple compote (recipe follows)

small eggs

2 parts salt

1 part brown sugar

1 part juniper berries

1 part coriander

1 part black peppercorns

1/2 cup nonfat powdered milk

1 Tbsp. sugar

1 tsp. salt

1 Tbsp. vegetable shortening

1 cup apple cider

1 envelope dry yeast

1/8 tsp. sugar

1/3 cup apple cider (warm)

2 cups all-purpose flour

vegetable oil cooking spray (As needed)

2 cups water

1/3 cup brown sugar

1/2 vanilla beans (split in half)

1 Tbsp. bourbon whiskey (Woodford)

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1 sprig rosemary

1 pinch salt

8 Honeycrisp apples (large)

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Directions

Rub Belly on both sides generously with cure. Place on sheet pan lined with parchment paper, and warp with plastic wrap. Let Cure for two days
When done, rinse off cure, dry and portion. We cut pieces about 5 inches, by 4 inches to fit our Cryovac bags
Cook the pork belly with the circulator set at 180 Degrees for 12 hours

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