Glazed Brussels Sprouts Recipe
flash fried, braised pork belly, honey balsamic glaze, fried onion strings
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Ingredients
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Brussels Sprouts
Braised Pork Belly
Honey Balsamic Glaze
Fried Onion Strings
Method
Prepare Brussels Sprouts
- 1
Trim and Halve
Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut each Brussels sprout in half.
- 2
Flash Fry
Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, sprinkle with salt, and fry for 2-3 minutes until they are golden brown. Remove from skillet and set aside.
Cook Braised Pork Belly
- 3
Season Pork Belly
Season the pork belly with salt and black pepper.
- 4
Brown the Pork Belly
In the same skillet, add the pork belly and sear on all sides until golden brown.
- 5
- 6
Braise
Cover the skillet and reduce heat to low. Let the pork belly braise for about 1.5 to 2 hours until tender. Check occasionally to ensure it doesn’t dry out.
- 7
Slice Pork Belly
Once cooked, remove pork belly from the skillet and allow it to rest for a few minutes before slicing into bite-sized pieces.
Make Honey Balsamic Glaze
- 8
Combine Ingredients
In a small saucepan, combine balsamic vinegar and honey.
- 9
Reduce
Bring to a simmer over medium heat and let it reduce for about 10-15 minutes until it thickens slightly.
Fry Onion Strings
- 10
Soak Onions
Soak the sliced onions in buttermilk for at least 30 minutes.
- 11
Prepare Coating
In a bowl, mix together flour, cornstarch, and salt.
- 12
Heat Oil
In a deep frying pan, heat vegetable oil to 180°C (350°F).
- 13
Coat and Fry
Remove onions from buttermilk, coat in the flour mixture, and carefully place in the hot oil. Fry until golden brown, about 2-3 minutes. Drain on paper towels.
Assemble Dish
- 14
Combine Ingredients
In a large serving dish, combine the flash-fried Brussels sprouts and the sliced braised pork belly.
- 15
Drizzle Glaze
Drizzle the honey balsamic glaze over the Brussels sprouts and pork belly.
- 16
Garnish
Top with fried onion strings for added crunch.
