Pork Belly and Scallop Starter with Coffee Glaze

Chuck Hughes' slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze.

TOTAL TIME: 3 hr 50 min
Prep: 15 min
Inactive Prep: --
Cook: 3 hr 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FOR THE PORK BELLY:
  • 2 pounds fresh pork belly
  • Salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 1 medium carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 onion, roughly chopped
    FOR THE SCALLOPS:
    • Salt and freshly ground pepper
      FOR THE COFFEE GLAZE:
      • Braising liquid
      • 1 teaspoon black coffee
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      Directions

      Preheat the oven to 350 degrees F.

      For the pork belly: Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes.

      Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized.

      Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender.

      Remove the pork belly from the oven and set aside on an aluminum-foil covered plate.

      Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid.

      Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze.

      For the glaze: Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside.

      For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.

      For serving: Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on January 15, 2012

        Flag

        awesome recipe, yea took some time to reduce, but well worth it,
        hey chuck even though awesome i had to make one change, how can a canadian like you use honey, used maple syrup and it was over the top, also used espress coffee, deep rich delicious sauce, txs for the idea

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      • on October 17, 2011

        Flag

        This was good. I reduced the amount of pork belly. It was too much for a starter. I could not get the sauce reduced to a glaze. It stayed thin. Still very good.

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      • on September 18, 2011

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        This such an AMAZING recipe. So delicious. The sauce is so good!!! It took me just over 4hrs, but well worth it. We had it for dinner instead of a starter. Great way to start the fall season!

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