Recipe information
coriander picked apples, frisée, maple-sherry vinegar glaze
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Pork Belly
Coriander Picked Apples
Maple-Sherry Vinegar Glaze
Frisée Salad
Prepare Pork Belly
1. Season and Sear
Preheat the oven to 300°F (150°C). Season the pork belly with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear the pork belly on all sides until golden brown.
2. Roast
Transfer the skillet to the preheated oven and roast for about 2 to 2.5 hours, or until the pork is tender.
Coriander Picked Apples
1. Prepare Apples
Core and slice the apples into thin wedges. In a bowl, combine the apple wedges with chopped fresh coriander, lemon juice, and sugar. Toss well and let sit for at least 15 minutes.
Maple-Sherry Vinegar Glaze
1. Make Glaze
In a small saucepan, combine maple syrup and sherry vinegar. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes. Remove from heat and whisk in butter until melted.
Frisée Salad
1. Toss Salad
In a large bowl, toss the frisée lettuce with olive oil, salt, and black pepper to taste. Arrange on a serving platter.
Assemble Dish
1. Serve
Slice the pork belly and place it on the frisée salad. Top with the coriander picked apples and drizzle with the maple-sherry vinegar glaze before serving.