Maple Glazed Pork Belly Recipe
Butter poached lobster tail, herb oil, crostini Creamy polenta, micro greens
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Ingredients
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Pork Belly
Butter Poached Lobster Tail
Crostini
Creamy Polenta
Micro Greens
Method
Maple Glazed 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, being careful not to cut into the meat. Season generously with salt and black pepper.
- 2
Make the Marinade
In a bowl, mix together the maple syrup, soy sauce, minced garlic, and additional salt. Place the pork belly in a baking dish and pour the marinade over it. Ensure it is well coated.
- 3
Butter Poached Lobster Tail
- 4
Prepare the Lobster
In a saucepan, melt the unsalted butter over low heat. Add the lobster tails, ensuring they are submerged in the butter. Cook gently for about 8-10 minutes until the meat is opaque and tender.
- 5
Finish with Lemon
Add the lemon juice and fresh herbs, cooking for an additional minute. Remove from heat and set aside.
Crostini
- 6
Prepare the Crostini
Slice the baguette into 1/2 inch pieces. Brush both sides with olive oil and toast in a preheated oven at 375°F (190°C) for about 10-12 minutes until golden brown. Rub with a cut garlic clove after toasting.
Creamy Polenta
- 7
Cook the Polenta
In a pot, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously for about 30 minutes until thickened. Mix in heavy cream, Parmesan cheese, and salt to taste.
Assembly
- 8
Plate the Dish
Serve slices of the maple glazed pork belly on a bed of creamy polenta. Top with butter poached lobster tail, a few crostini on the side, and garnish with micro greens.