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Pork Belly Confit with Seared Tenderloin and Candied Bacon

Serves8
IngredientsMeat, Fruits
Day PartDinner
Cuisine TypeAmerican
Pork Belly Confit with Seared Tenderloin and Candied Bacon

An extraordinarily tender way to serve pork. The long, slow, baking results in melt in your mouth goodness. Simple ingredients well-prepared for a delicious meal.

Ingredients

Confit:
1 whole pork belly, cured in brine and smoked with applewood

Tenderloin:
10 fresh oranges, roughly chopped
10 star anise
2 tbsp. whole black peppercorns
1 cup salt
1 cup sugar
1⁄2 gal. water
4 pork tenderloins

Candied Bacon:
1 cup sugar
1 cup brown sugar
1 tbsp. salt
1 tbsp. ground szechwan peppercorns
1 tsp. cinnamon
1 lb. thinly sliced fresh bacon
Jasmine rice, braised pearl onions, blanched vegetables, and lime gastrique (optional)
 

Steps

1. Rinse pork belly and place in hotel pan. Cover tightly with foil; poke hole in top. Bake in 225°F oven for 12 hr.

2. Warm pork through before assembling.

3. Prepare tenderloin: Bring all ingredients except pork to a boil; simmer 2 min. and cool completely. Place pork in brine for 24 hr. Remove; rinse lightly. Slice and sear pork before assembling.

4. Prepare bacon: Combine ingredients and pack bacon in mixture; allow to cure for 24 hr.
5. Gently brush excess cure off bacon. Bake bacon in 300°F. oven until caramelized.

6. To assemble, wrap warmed pork belly with bacon and center on rice; fan slices of tenderloin around belly. Garnish with onions and vegetables; drizzle with gastrique.
 

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