Pork Belly Confit with Seared Tenderloin and Candied Bacon
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.
1 whole pork belly, cured in brine and smoked with applewood
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
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)
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.