Name: Glazed Nagano Pork Belly
Prep time: 1 h
Cook time: 18 h
Total time: 1 h + 18 h
Yield: 6
Ingredients: 5,5 lbs 2 1/2 kg Quebec pork belly; 16 cups 4 l water; 14 oz 400 g salt; 7 oz 200 g brown sugar; 3,5 oz 64 g brine; 2 cups 500 ml maple syrup; 1 1/4 cup 300 ml hoisin sauce; 5,3 oz 150 g ginger, minced; 3,5 oz 100 g onion, finely chopped; 1/8 tasse 50 ml balsamic vinegar; 4 cloves garlic, chopped; 1 sprig rosemary, leaves only; 16 peppercorns, crushed; 1 tasse 250 ml olive oil; 17,6 oz 500 g pork scraps; 6 black garlic cloves, chopped; 10 cilantro stems, thinly sliced; 1/8 cup 50 ml brown stock; 2 c. à thé 10 ml sherry vinegar; Puffed rice chips, to garnish; Pomegranate and lemon jam, to garnish

Glazed Nagano Pork Belly

18 h Cook time 1 h Prep time 6 servings

Preparation

Sous vide

Brine and glaze preparation

Dissolve all ingredients in water, pour brine over pork and refrigerate for 96 hours.
In a saucepan, sweat onion and deglaze with balsamic vinegar. Reduce until almost all the liquid has evaporated.
Cut ginger lengthwise. Add ginger, hoisin sauce and maple syrup to onions.
Simmer for 45 minutes. Allow glaze to infuse for 1.5 hours.
Strain.

Coating preparation

Mix all ingredients in a food processor and coat belly with mixture. Heat immersion circulator to 70 °C (160 °F).
Vacuum-seal pork and cook for 16 hours.
Once cooking is complete, immerse vacuum-sealed pork in ice water.
Once pork has cooled completely, open bag and divide into serving sizes of your choice.
Set scraps aside to make pork kromeskis. Sear trimmed belly. Add glaze and bake at 175 °C (350 °F) for 4 minutes.

Kromeski preparation

Mix all ingredients in a food processor and shape mixture into balls.
Freeze until firm. Prepare three containers and add flour to the first, egg whites to the second, and breadcrumbs to the third.
Roll balls first in the flour, followed by the egg whites, and finally in the breadcrumbs. Fry kromeskis just before serving. Serve everything with chips, jellies, kale and chanterelles.

Glazed Nagano Pork Belly

Brine and glaze preparation

Coating preparation

Kromeski preparation

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