Chef's Choice Recipe
Toasted brioche, citrus glazed pork belly, port wine reduction, apple-pear chutney, Peruvian sweetie drop peppers
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Ingredients
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Appetizers & Small Plates
Method
Appetizers & Small Plates
Prepare brioche and aromatics
Toast brioche slices until golden and set aside. Mince garlic and zest the orange.
Season and sear pork belly
Pat pork belly dry. Rub with salt, pepper, minced garlic, and orange zest. Heat olive oil in a heavy skillet over medium-high heat and sear pork belly on all sides until deeply golden. Set aside briefly.
Make citrus glaze
In a small saucepan, combine orange juice, lemon juice, honey, and brown sugar. Simmer over medium heat until the mixture thickens into a glossy glaze, about 6-8 minutes.
Reduce port wine
In another saucepan, simmer port wine over medium heat until reduced by half, about 8-10 minutes. Keep warm for plating.
Finish pork with glaze and roast
Return pork belly to the pan or transfer to an oven-safe tray. Brush with citrus glaze and roast in a preheated 190°C (375°F) oven for 12-15 minutes to finish cooking and glossy glaze.
Warm chutney and peppers
Warm apple-pear chutney gently in a small saucepan. In a separate quick-sear, blister Peruvian sweetie drop peppers until skins loosen.
Plate
Arrange toasted brioche on plates. Slice the citrus-glazed pork belly and lay over the brioche. Spoon a dollop of apple-pear chutney, drizzle port wine reduction, and scatter peppers around. Garnish with chopped parsley.