BIG ORANGE PORK BELLY w/ CAULIFLOWER RICE SALAD Thursday, August 24, 2017



Ingredients

Chef Warren Davis US Foods
Pork belly
3 lbs Fresh Pork Belly
2 T Kosher Salt
2 t Fresh Ground Black Pepper
2 T Granulated Sugar
1 T Granulated Garlic
2 t Paprika (optional)

Glaze- Orange and Ginger
3 c Fresh Orange Juice
2 c Ginger Ale
In a small non-reactive pot pour all liquids and place onto medium low heat. Bring to simmer and allow to reduce by two thirds. Remove from heat and allow to cool. Warm slightly to glaze pork as needed.

Directions

In a small roasting pan place pork belly and season liberally with all seasonings. Cover roasting dish with foil and place into preheated 325°F oven. Allow to cook for 3 hours removing the foil for the last 45 minutes and basting with pan drippings occasionally through the last cooking phase. Remove from oven and allow to cool. Refrigerate for at least two hours. After chilled remove from refrigerator and slice into desired sized portions.
To Serve: Place portions into a skillet and brown all sides. Cover with glaze and remove from heat. Place over desired portion of cauliflower and serve immediately.