Roasted Sweet and Sour Pork Belly With Pistachio Pesto and Braised Plums
Servings: 4
A vibrant pistachio pesto and luscious red-wine-braised plums elevate this balsamic-glazed Coleman NO ANTIBIOTICS EVER Pork Belly to the next level.
Ingredients
- 1 lb. Coleman Pork Belly — skin on (SKU 54071/54773)
- 1 tbsp. Italian pork belly cure (recipe below)
- ½ batch quick red-wine-braised black plums — warmed (recipe below)
- ½ c. pistachio pesto — warmed (recipe below)
- 1 tbsp. balsamic glaze
- picked basil leaves (as needed)
Pork Belly Cure
- 3 tbsp. kosher salt
- 2 tbsp. sugar
- 1 tbsp. ground fennel seed
- ½ tbsp. ground white pepper
- ½ tsp. dried marjoram — ground into powder
- ¼ tsp. clove — ground
Quick Red-Wine-Braised Black Plums
- 1 plum — use black plum, halved and seed removed
- 1 tbsp. sugar
- ½ c. red wine
- ½ tsp. salt
Pistachio Pesto
- 1 c. pistachios — shelled
- ½ tsp. chili flakes
- 1 clove garlic
- tsp. salt
- 2 c. basil leaves — loosely packed
- 2 tbsp. tarragon leaves
- ¾ c. olive oil
- ¼ tsp. Dijon mustard
- 1 tsp. lemon juice
Instructions
- Combine pork belly cure spices and mix thoroughly. Season pork belly with the cure. Allow to sit in refrigerator, uncovered, for 8 hours.
- The next day, rinse pork and pat dry. Place onto a rack and set under the fridge fan to dry for about 1 hour.
- Preheat oven to 275°F. Pat dry the belly once more. Set belly, where the skin side would be, down onto a cold roasting pan. Place pan over medium heat. Slowly render the fat, about 5-6 minutes.
- Brush the belly with balsamic glaze. Cover the pan with lid or aluminum foil and transfer into the oven. Slow-roast the belly for 2 hours, periodically basting the meat with the pan liquid.
- Once meat is fork tender, remove from the oven and allow to cool to room temperature, then chill to refrigeration temperature. Reserve.
- Once bellies are chilled, divide into 8 equal portions.
- Sear portioned bellies on each side, heating internal temperature to 180°F. Remove from heat and allow to rest.
- Plate 1 tablespoon of pistachio pesto onto the bottom of the plate. Place rested pork belly. Place two pieces of braised plums and top with sea salt. Garnish with basil leaves. Serve.
Instructions for Pistachio Pesto
- Process pistachios with garlic, chili flake and salt until nuts are chopped.
- Add remaining ingredients and process until pesto is incorporated into a loose paste.
Instructions for Quick Red-Wine-Braised Black Plums
- Sprinkle sugar over the cut side of the plum halves (or simply dip them).
- Lightly caramelize onto a medium-high, dry pan, cut-side down.
- Deglaze with red wine, keeping the plums cut-side down on pan (just enough to have wine come up about 1 centimeter). Add salt. Quick-braise until wine becomes slightly viscous. Transfer plums and viscous liquid onto a sizzle tray and allow to cool.
- Cut each half of plum into 4 wedges. Reserve.