The is a killer recipe that I’ve waited a long time to prepare. My hats off to chef Chuck Hughes for the inspiration. My hats off to my buddy, Dr. Chezwick, who sent me a gift of wild boar bellies. Locally caught Rhode Island scallops in season complete the dish.
For the pork belly…
3 lbs. fresh pork belly (I used wild boar belly)
salt and pepper
1–2 tablespoons leaf lard or olive oil
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 onion, roughly chopped
1 fennel bulb, quartered
2 sprigs fresh thyme
1 teaspoon black peppercorns
4 cups beef stock
1 cup hard cider or apple juice
Pre-heat the oven to 350.
Season the belly with salt and pepper. On medium-high heat, melt the leaf lard, then sear the meat on all sides in an oven-proof pot big enough to hold it in one layer. Add the carrot, celery, onion, fennel, thyme and peppercorns and continue cooking for another 5 minutes, until caramelized.
Add the beef stock and the cider. Cover the pot with a lid or seal with aluminum foil, and braise the belly in the oven for 3 hours, until tender.
Remove the pot from the oven, carefully remove the pork belly, and put it on a plate. Cover it with foil. If you’re cooking earlier in the day, you can place the belly in the fridge at this point.
Strain the leftover braising liquid from the pot and discard the vegetables and thyme. Skim off the excess fat. If starting this dish earlier in the day, you can put this liquid in the fridge and the fat will harden, making it easier to remove.
For the glaze…
braising liquid, strained
1 tablespoon espresso
1 tablespoon honey
In a small saucepan, reduce the brazing liquid by half, then add the espresso and honey. Cook a few more minutes until the sauce thickens. When it coats the back of a spoon, it’s ready. Set aside.
For the scallops…
salt and pepper
When you’re ready to serve, heat a pan on high heat with a little more leaf lard. Cut the belly into equal pieces and sear on all sides for about a minute. Place the scallops in the same pan, season with salt and pepper, and sear them on both sides, being careful not to overcook them.
To serve, place the belly on a plate. Top with a scallop or two. Drizzle glaze over the top. Season with Fleur de Sel or sea salt and serve immediately.