Compressed Mango & Pork Belly
Ingredients
PORK BELLY SOUS VIDE
- 1/4 cup honey
- 1 lb pork belly
- 1 orange
- 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
- 20 small, peeled garlic cloves
- 1 oz fresh ginger
- 2-3 Thai chilis
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Instructions
PORK BELLY SOUS VIDE
- Score the pork belly skin in uniform lines
- Combine all ingredients in a vacuum seal bag.
- Cook sous vide at 183 degrees F for 18 hours.
- Deep fry at 350 degrees F just until crispy.
- Remove, drain and cut into 8 pieces.
MANGO SOUS VIDE
- Cut mango into cubes about the same size as the pork belly.
- Reserve trimmings for glaze.
- Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.
ROASTED MANGO GLAZE
- Peel and cut whole mango into large pieces.
- 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.
- Remove mango seed and cool slightly. Blend all ingredients until smooth, then cook down into a glaze texture.
TO ASSEMBLE
- 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.
Categories: Lunch & Dinner
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