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14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 lb. pork belly
- 120 grams kosher salt
- 60 grams maple sugar
- 1/4 cup black bean paste
- 4 oz. apple cider vinegar
- 8 oz. maple syrup
- 2 oz. pomegranate molasses
- 2 qt. water
- 1 tsp. salt
- 2 cups cream of wheat
- 1 lb. cheddar cheese (shredded)
- 1 lb. Gruyere cheese (grated)
- 2 oz. butter
- Chicharrónes (As needed)
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Directions
- 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.
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Reviews(1)
L 2 years ago
I substituted the molasses for a bit of jam & a stir fry pack of black bean sauce for paste as I couldn’t find either. I also added a splash of chillie sauce ( I love sweet & spicy) It tasted almost like a plum sauce in the end but far more complex. I didn’t sous vide but 2 hours wrapped in foil at 160 c is superbly melt in mouth. I & my partner loved this recipe & will definitely make again (hopefully with full ingredients).