Crispy Pork Belly & Grapefruit Sauce
Why on Earth is Dhale blogging while she’s on vacation?!?!
I just couldn’t bring myself to remain absent for 16 days straight without any contributions to the wonderful world of food blogs. So I decided to be super ambitious and compose a short little ditty ahead of time so that it’ll be ready to lock and load at the push of a button. Genius, right?
Short and sweet is what this will be. A simple recipe that incorporates our love for pork belly with a unique pairing of grapefruit juices. Something that I never would have thought of myself, this dish was a musing from Casa Mono, one of our favorite restaurants in Gramercy Park.
The citrus flavors really add a refreshing quality to the unctuous pork belly which somehow alleviates some of the guilt that’s connected to deep fried lard. And if you need a little more convincing, grapefruit is an excellent source of vitamin c!
Until our return from the rain forests of Costa Rica, pura vida!
|1||lb. thick cut pork belly (one strip)|
|4||Tbsp orange juice|
|1||tsp rice vinegar|
|3/4||cup shaved fennel|
|2||cup micro greens|
|canola oil for frying|
- Fill a medium pot with with water and bring to a boil. Meanwhile, lightly salt the pork belly. When the water begins to boil, add pork belly and cook until tender, about 30 minutes. Allow pork belly to cool completely and pat dry before deep frying.
- While the pork belly is cooking, segment one grapefruit. Keep chilled. Take the other grapefruit and squeeze the juices into a small sauce pan (use a mesh strainer to prevent the seeds from getting into your sauce). Simmer it on low heat and add orange juice then vinegar.
- Next, heat canola oil in your deep fryer to 375 degrees. Cut the pork belly into 3 inch segments. Deep fry each piece for 1-2 minutes just until it turns a golden color. Drain on a paper towel.
- To serve, ladle a small portion of the citrus sauce on each individual serving dish. Then place the pork belly and top with micro greens and shaved fennel. Drizzle a little more citrus sauce on the salad and serve immediately. Makes 3-4 appetizer dishes.