1. Slow
Roasted Pork Belly: Heat oven to 425
degrees Fahrenheit. Dry the pork belly
with paper towels. Rub with salt over
the deep cuts. Place onions on bottom of roasting pan and put pork belly on
top. Roast at 425 degrees for 30
minutes. Reduce oven temperature to 325
degrees for 3 hours. Allow to rest 30 minutes.
2. Manchego
Cheese Polenta: Once the pork belly is cooked, bring 2 1/2 cups WATER to a
boil in a medium saucepan. Stir in the
salt and pepper. Slowly whisk in polenta
and cook, stirring occasionally, for 5 minutes or until polenta is thickened
and tender. Stir in the butter and
cheese.
3. Butterscotch
Reduction: Once the polenta is
cooked, combine the butter, agave syrup, salt and heavy cream in a heavy bottom
saucepan. Bring the mixture to a boil,
scraping down the sides occasionally, for 4 minutes. Add the chipotle sauce, hoisin sauce, paprika
and corn. Continue to cook 2 more
minutes over low heat and cool.
4. To
serve, place 1/2 cup polenta on a plate and arrange a 3-4 ounce portion of
roasted pork belly on top. Drizzle with
1/2 cup smoked butterscotch reduction.
Ingredients
Slow Roasted Pork Belly:
- 1 1/2 pounds PORK BELLY, Scored in diagonal pattern through fat layer
- 1 medium ONION cut into thick slices
- 1 teaspoon KOSHER SALT
Machengo Cheese Polenta:
- 1/4 teaspoon each: SALT & PEPPER
- 1/2 cup QUICK COOKING POLENTA
- 1 Tablespoon BUTTER
- 1/2 cup GRATED MACHENGO or PARMESAN CHEESE
Smoked Butterscotch Reduction Sauce:
- 4 Tablespoons UNSALTED BUTTER
- 2/3 cup GOYA AGAVE SYRUP
- 1 teaspoon SEA SALT
- 1/2 cup HEAVY CREAM
- 1 Teaspoon sauce from can of GOYA CHIPOTLES WITH ADOBO SAUCE
- 1 Teaspoon HOISIN SAUCE
- 1/2 Teaspoon SMOKED PAPRIKA
- 1 cup GOYA CORN, drained
