Frizzled Brussel Sprouts With Pork Belly Recipe
candied cippolini onions, cotija cheese, truffle aioli
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Ingredients
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Brussel Sprouts and Pork Belly
Candied Cippolini Onions
Truffle Aioli
Garnish
Method
Brussel Sprouts and Pork Belly
- 1
Prepare the Brussel Sprouts
Trim the ends of the brussel sprouts and cut them in half. Rinse under cold water and pat dry.
- 2
Cook the Pork Belly
In a large skillet over medium heat, add the pork belly and cook until crispy, about 10-15 minutes. Remove and let drain on paper towels.
- 3
Candied Cippolini Onions
- 4
Prepare the Onions
Peel the cippolini onions and set aside.
- 5
Candy the Onions
In a small saucepan, melt butter over medium heat. Add the cippolini onions, brown sugar, and balsamic vinegar. Cook until onions are tender and caramelized, about 15 minutes.
Truffle Aioli
- 6
Mix the Aioli
In a bowl, combine mayonnaise, truffle oil, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and well combined.
Assembly
- 7
Plate the Dish
On a serving platter, arrange the crispy brussel sprouts and pork belly. Top with candied cippolini onions, drizzle with truffle aioli, and sprinkle crumbled cotija cheese on top.