THE FIRE-CHARRED PORK CLUSTERS

(Our Play on Shortcut Rillons / Pork Bites)

THE FIRE-CHARRED PORK CLUSTERS

Ingredients: 500g Pork belly (3cm cubes), 1 tsp Black pepper, 0.5 tsp Nutmeg, 1 tsp Smoked paprika, 2 cloves Garlic, 200ml White wine, 1 tbsp Honey...

Ingredients

  • 500g Pork belly (3cm cubes)
  • 1 tsp Black pepper
  • 0.5 tsp Nutmeg
  • 1 tsp Smoked paprika
  • 2 cloves Garlic
  • 200ml White wine
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry pork in a heavy pan until the fat renders and the edges are rock-hard and charred.
  2. The Bloom Add garlic and spices to the rendered fat with a 30ml splash of wine; the steam will carry the spice into the meat fibers.
  3. The Marriage Add remaining wine and honey; simmer uncovered for 15 minutes until the liquid reduces to a thick, dark red lacquer.
  4. The Final Flourish Finish with raw fresh thyme and a hit of raw lemon juice.

Cuisine: French

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