Ingredients
Pork Belly Sous Vide
- 1/4 cup honey
- 1 orange (sliced)
- 1 lb pork belly
- 1-2 sprigs fresh herbs
Mango Sous Vide
- 1 large ripe mango
- 1/4 cup citrus sauce
Roasted Mango Glaze
- 1 whole ripe mango + mango trimmings
- 1 oz fresh ginger
- 20 small, peeled garlic cloves
- 2-3 Thai chilis
Instructions
Pork Belly Sous Vide
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Score the pork belly skin in uniform lines
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Combine all ingredients in a vacuum seal bag.
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Cook sous vide at 183 degrees F for 18 hours.
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Deep fry at 350 degrees F just until crispy.
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Remove, drain and cut into 8 pieces.
Mango Sous Vide
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Cut mango into cubes about the same size as the pork belly.
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Reserve trimmings for glaze.
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Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.
Roasted Mango Glaze
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Peel and cut whole mango into large pieces.
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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.
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Remove mango seed and cool slightly. Blend all ingredients until smooth, then cook down into a glaze texture.
To Assemble
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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.
Recipe Notes
Recipe by Chef Mikel Anthony with Chef's Roll
