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
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources