Recipe courtesy of Kevin Danilo
Episode: Miami
Print
Batch Pork Belly
Total:
32 hr 15 min
(includes curing time)
Active:
1 hr 15 min
Yield:
10 servings
Level:
Intermediate
Total:
32 hr 15 min
(includes curing time)
Active:
1 hr 15 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Pork Belly:
  • 5 pounds skin-on pork belly
  • 8 ounces freshly ground coffee 
  • 8 ounces kosher salt 
  • 8 ounces sugar 
  • 1 gallon duck fat or canola oil 
Parsnip-Pear Puree:
  • 3 pounds parsnips
  • 2 pounds pear 
  • 1 cup heavy cream 
  • Salt and freshly ground black pepper
Miso Sauce:
  • 2 ounces chopped shallots
  • 2 ounces chopped garlic 
  • 1 ounce grated ginger 
  • 1 1/2 cups cola 
  • 1/2 cup aka miso or shiro miso 
  • 1/2 cup soy sauce 
  • 1 ounce Sriracha 
  • 1 teaspoon agar agar 
  • 3 cups canola oil, for frying 

Directions

For the pork belly: Mix the coffee, salt and sugar together, and rub the pork belly generously. Place in a shallow container, wrap in plastic and cure the pork belly for 24 hours.

Preheat the oven to 250 degrees F. After curing, wash and dry the pork belly completely, place in a hotel pan and cover with duck fat. Cook in the oven confit-style for 2 hours.

After cooking, cool for 10 minutes and put the pork belly on a sheet tray and cover with parchment paper, then put another sheet tray on top. Refrigerate the pork belly like this for 3 hours. Then cut pork belly in 2-inch cubes and reserve for later use.

For the puree: Peel the parsnips and the pears, reserving the parsnip skin for garnish, and cut to a medium dice. Boil in water until cooked through. Then drain and puree the parsnips and pears with the heavy cream until soft and silky. Season with salt and pepper, and reserve for later use.

For the sauce: Sweat the shallots, garlic and ginger in a saucepan. Cook until caramelized, and deglaze with the cola, miso, soy sauce and Sriracha. Bring to a boil, and add the agar agar. Boil to activate the agar agar, 2 minutes, then strain and reserve.

For plating: Heat the canola oil until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Fry the reserved parsnip skins until crispy, then drain on a paper towel and season. Fry the pork belly until crispy, about 3 minutes. Drain on a paper towel and season with salt and pepper. Heat up the puree and sauce and serve as desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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