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Maple Syrup-Braised Pork Belly With Maple Glazed Carrots and Maple Vinegar Coleslaw
MAPLE FROM QUEBEC31Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 3/4 lb. pork belly (trimmed and slightly defatted)
- 1/4 cup coarse salt
- 2 sprigs fresh thyme
- 1 Tbsp. vegetable oil
- 1 onion (diced)
- 1 stalk celery (diced)
- 1 cup maple syrup
- 1 cup white wine
- 2 Tbsp. cider vinegar
- 3 cups beef stock (brown stock)
- 2 bay leaves
- 1 head garlic (cut in half crosswise)
- 16 small carrots (or Nantes, peeled)
- 2 cups water (approximate)
- 2 Tbsp. butter
- 2 Tbsp. maple syrup
- 2 cloves garlic
- 3 bay leaves
- salt
- pepper (hand-ground, to taste)
- 1/2 cup mayonnaise (preferably homemade)
- 1/2 Tbsp. garlic (chopped)
- 1 Tbsp. parsley (chopped)
- 1 Tbsp. vinegar (maple)
- 2 cups kale (finely chopped)
- 2 cups red cabbage (thinly sliced)
- 2 cups green cabbage (thinly sliced)
- 6 strips bacon (diced, cooked, and drained)
- 1/4 cup red onion (finely chopped)
- salt
- pepper (hand-ground, to taste)
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