Whiskey Ginger Cured Pork Belly with Black Currant Glaze 150 servings Carlo Cavallo, Chef, Chef Carlo Cavallo Catering

Ingredients for Whiskey Ginger Cured Pork Belly:

• 3 pounds pork belly, cut into 2-inch cubes
• 1 cup bourbon
• ½ cup The Perfect Purée Sweet Ginger, thawed
• 2 tablespoons The Perfect Purée Tamarind Puree, thawed
• ¼ cup sea salt
• ½ cup packed dark brown sugar
• 2 teaspoons garlic powder
• creamy polenta

Ingredients for Black Currant Glaze:

• 1 cup The Perfect Purée Black Currant Puree, thawed
• 1 tablespoon The Perfect Purée Lemon Zest, thawed

Method for Black Currant Glaze: Combine The Perfect Purée Black Currant & The Perfect Purée Lemon Zest in a small bowl.

Method for Whiskey Ginger Cured Pork Belly:

1. Lay the pork belly flat in a hotel pan.
2. Combine the bourbon, The Perfect Purée Tamarind and The Perfect Purée Sweet Ginger. Brush the pork belly on all sides with this mixture.
3. Combine the salt, brown sugar and garlic powder in a bowl and mix well.
4. Rub this mixture over the entire surface of the belly, cover and refrigerate, turning the belly and redistributing the cure every day for 3 days.
5. Remove the belly from the cure, and pat dry.
6. Place in a 275-degree smoker and cook for 2 ½ hours or until internal temp is 205-degrees.
7. Brush pork belly cubes with Black Currant Glaze and place in a 450-degree oven, let caramelize for 5-10 minutes.
8. Serve over a creamy polenta.