Fig & Hoisin Glazed Pork Belly Recipe
Cauliflower puree, pickled blackberry, shaved radish
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Ingredients
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Pork Belly
Cauliflower Puree
Pickled Blackberry
Shaved Radish
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Season generously with salt and black pepper on both sides.
- 2
- 3
Roast the Pork Belly
Place the pork belly in a roasting pan, skin side up, and pour the glaze over the top. Cover the pan with foil and roast for about 2.5 to 3 hours, until tender.
- 4
Finish and Glaze
Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30 minutes, basting occasionally, until the skin is crispy and caramelized.
- 5
Rest and Slice
Once cooked, let the pork belly rest for 15 minutes before slicing into bite-sized pieces.
Cauliflower Puree
- 6
Prepare the Cauliflower
Cut the cauliflower into florets and steam or boil until tender, about 10-15 minutes.
- 7
Make the Puree
Transfer the cooked cauliflower to a blender. Add heavy cream, butter, and season with salt and white pepper. Blend until smooth and creamy. Adjust seasoning as needed.
Pickled Blackberry
- 8
Prepare the Pickling Solution
In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat until sugar and salt dissolve.
- 9
Pickle the Blackberries
Place the blackberries in a jar and pour the hot pickling solution over them. Allow to cool, then refrigerate for at least 1 hour before serving.
Shaved Radish
- 10
Prepare the Radish
Thinly slice the radishes using a mandoline or sharp knife. Set aside for garnish.
