 | Whiskey Ginger Cured Pork Belly with Black Currant Glaze150 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:
- Lay the pork belly flat in a hotel pan.
- Combine the bourbon, The Perfect Purée Tamarind and The Perfect Purée Sweet Ginger. Brush the pork belly on all sides with this mixture.
- Combine the salt, brown sugar and garlic powder in a bowl and mix well.
- 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.
- Remove the belly from the cure, and pat dry.
- Place in a 275-degree smoker and cook for 2 ½ hours or until internal temp is 205-degrees.
- Brush pork belly cubes with Black Currant Glaze and place in a 450-degree oven, let caramelize for 5-10 minutes.
- Serve over a creamy polenta.