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

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources