{"id":44738,"date":"2022-01-20T05:16:08","date_gmt":"2022-01-20T05:16:08","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/mango-comprimido-y-panceta-de-cerdo\/"},"modified":"2024-07-29T17:00:41","modified_gmt":"2024-07-29T21:00:41","slug":"mango-comprimido-y-panceta-de-cerdo","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/mango-comprimido-y-panceta-de-cerdo\/","title":{"rendered":"Mango comprimido y panceta de cerdo"},"content":{"rendered":"

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Mango comprimido y panceta de cerdo<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
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Pork Belly Sous Vide<\/strong><\/h4>\n
    \n
  • 1\/4 cup honey<\/li>\n
  • 1 orange ((sliced))<\/li>\n
  • 1 lb pork belly<\/li>\n
  • 1-2 sprigs fresh herbs<\/li>\n<\/ul>\n

    Mango Sous Vide<\/strong><\/h4>\n
      \n
    • 1 large ripe mango<\/li>\n
    • 1\/4 cup citrus sauce<\/li>\n<\/ul>\n

      Roasted Mango Glaze<\/h4>\n
        \n
      • 1 whole ripe mango + mango trimmings<\/li>\n
      • 1 oz fresh ginger<\/li>\n
      • 20 small, peeled garlic cloves<\/li>\n
      • 2-3 Thai chilis<\/li>\n<\/ul><\/div>\n
        \n

        Pork Belly Sous Vide<\/h4>\n
          \n
        1. \n

          Score the pork belly skin in uniform lines<\/p>\n<\/li>\n

        2. \n

          Combine all ingredients in a vacuum seal bag.<\/p>\n<\/li>\n

        3. \n

          Cook sous vide at 183 degrees F for 18 hours. <\/p>\n<\/li>\n

        4. \n

          Deep fry at 350 degrees F just until crispy.<\/p>\n<\/li>\n

        5. \n

          Remove, drain and cut into 8 pieces. <\/p>\n<\/li>\n<\/ol>\n

          Mango Sous Vide<\/h4>\n
            \n
          1. \n

            Cut mango into cubes about the same size as the pork belly.<\/p>\n<\/li>\n

          2. \n

            Reserve trimmings for glaze.<\/p>\n<\/li>\n

          3. \n

            Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.<\/p>\n<\/li>\n<\/ol>\n

            Roasted Mango Glaze<\/h4>\n
              \n
            1. \n

              Peel and cut whole mango into large pieces.<\/p>\n<\/li>\n

            2. \n

              Place all ingredients, including mango seed, in a cast iron skillet and roast in a wood-fired oven or bake at 350 degrees F until ingredients being to caramelize. <\/p>\n<\/li>\n

            3. \n

              Remove mango seed and cool slightly. Blend all ingredients until smooth, then cook down into a glaze texture.<\/p>\n<\/li>\n<\/ol>\n

              To Assemble<\/h4>\n
                \n
              1. \n

                Arrange 3 pieces each of mango and pork belly on a plate, top the pork belly pieces with the Roasted MangoGlaze and scatter a few herbs on top if desired.<\/p>\n<\/li>\n<\/ol><\/div>\n

                \n

                Recipe by Chef Mikel Anthony with Chef’s Roll <\/strong><\/p>\n<\/p><\/div>\n

                \n
                Creaci\u00f3n del chef, Snack<\/div>\n
                Pork<\/div>\n<\/p><\/div>\n<\/div>\n

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