Pork Belly & Scallop Starter with Coffee Glaze
Pork Belly & Scallop Starter with Coffee Glaze
Get this quick and easy pork belly and scallop recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Chuck's Day Off
Ingredients
  • For the Pork Belly:
  • ¼ cup vegetable oil (60 ml)
  • 907 grams fresh pork belly
  • 1 medium carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 onion, roughly chopped
  • 1 fennel bulb, quartered
  • 2 sprigs thyme
  • 1 teaspoon black peppercorns (5 ml)
  • 4 cups veal stock (1 l)
  • 1 cup hard cider (250 ml) or apple juice
  • For the Scallops:
  • 4 large scallops
  • Salt and pepper
  • For the Coffee Glaze:
  • Braising liquid (about 2 cups)
  • 1 teaspoon black coffee (5 ml)
  • 1 tablespoon honey (15 ml)
Method

Preheat oven to 350°F (180°C).

  1. For the Pork Belly:
  2. Season the pork belly with salt and pepper.
  3. On medium high heat, in half the oil, sear the meat in an ovenproof casserole dish on all sides (about 5 minutes).
  4. Add the vegetables, thyme and peppercorns and continue cooking for another 5 minutes until caramelised.
  5. Add the veal stock and hard cider.
  6. 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.
  7. Remove the pork belly from the oven and set aside on a plate covered in aluminium foil.
  8. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid.
  9. Heat a pan on high heat and add the remaining oil.
  10. Cut the pork belly into four equal pieces and sear on all sides until crispy, about 3 minutes.
  11. Remove from pan and keep warm. Before this step, reduce the glaze.
  1. For the Glaze:
  2. Start by reducing the braising liquid by half for about 15 minutes on medium-high heat.
  3. Add the coffee and honey and continue cooking for about 5 minutes until it thickens.
  4. You will know the sauce is done when it coats the back of a spoon.
  5. Set aside.
  1. For the Scallops:
  2. Season the scallops with salt and pepper.
  3. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.
  1. For Serving:
  2. drizzle the coffee glaze over the pork belly.
  3. Top with a scallop.
  4. Season with sea salt and serve.

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