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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.

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Coffee Guy

Photo: Pork Belly and Scallop Starter with 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

        Flag

        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!

        people found this review Helpful.
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