Pork Belly Confit with Seared Tenderloin and Candied Bacon

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

An extraordinarily tender way to serve pork. The long, slow, baking results in melt in your mouth goodness. Simple ingredients well-prepared for a delicious meal.

Ingredients

Confit:
1 whole pork belly, cured in brine and smoked with applewood

Tenderloin:
10 fresh oranges, roughly chopped
10 star anise
2 tbsp. whole black peppercorns
1 cup salt
1 cup sugar
1⁄2 gal. water
4 pork tenderloins

Candied Bacon:
1 cup sugar
1 cup brown sugar
1 tbsp. salt
1 tbsp. ground szechwan peppercorns
1 tsp. cinnamon
1 lb. thinly sliced fresh bacon
Jasmine rice, braised pearl onions, blanched vegetables, and lime gastrique (optional)

Steps

1. Rinse pork belly and place in hotel pan. Cover tightly with foil; poke hole in top. Bake in 225°F oven for 12 hr.

2. Warm pork through before assembling.

3. Prepare tenderloin: Bring all ingredients except pork to a boil; simmer 2 min. and cool completely. Place pork in brine for 24 hr. Remove; rinse lightly. Slice and sear pork before assembling.

4. Prepare bacon: Combine ingredients and pack bacon in mixture; allow to cure for 24 hr.
5. Gently brush excess cure off bacon. Bake bacon in 300°F. oven until caramelized.

6. To assemble, wrap warmed pork belly with bacon and center on rice; fan slices of tenderloin around belly. Garnish with onions and vegetables; drizzle with gastrique.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources