Compressed Mango & Pork Belly

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Recipe by Chef Mikel Anthony with Chef's Roll

Compressed Mango & Pork Belly

Ingredients

Pork Belly Sous Vide

  • 1/4 cup honey
  • 1 orange
  • 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
  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Recipe by Chef Mikel Anthony with Chef's Roll

Instructions

Pork Belly Sous Vide

  1. Score the pork belly skin in uniform lines

  2. Combine all ingredients in a vacuum seal bag.

  3. Cook sous vide at 183 degrees F for 18 hours.

  4. Deep fry at 350 degrees F just until crispy.

  5. Remove, drain and cut into 8 pieces.

Mango Sous Vide

  1. Cut mango into cubes about the same size as the pork belly.

  2. Reserve trimmings for glaze.

  3. Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.

Roasted Mango Glaze

  1. Peel and cut whole mango into large pieces.

  2. 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.

  3. Remove mango seed and cool slightly. Blend all ingredients until smooth, then cook down into a glaze texture.

To Assemble

  1. 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.