Crispy Pork Belly with Maple Jalapeno Blackberry Gastrique


For the pork belly:
  • 4 slabs Pork Belly, trimmed
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Black Pepper, fresh cracked
For the gastrique:
For the assembly:
  • 1 recipe Slow Cooked Pork Belly
  • 3 1/2 lbs Goat Cheese, whipped
  • 1 recipe Maple Jalapeno Blackberry Gastrique
  • 3 cup Mint, chiffonade


For the pork belly:
  1. Preheat over to 225°F.
  2. Liberally salt & pepper meat, top and bottom.
  3. Place on sheet pan, cover with plastic wrap and let marinade for an hour.
  4. Place in oven and slow cook for 3 hours.
  5. Remove from oven and let cool.
  6. Wrap in plastic wrap and foil. Keep in cooler until ready for use.
For the gastrique:
  1. Combine all ingredients in sauce pan.
  2. Let simmer until sauce is reduced by 1/3.
  3. Let cool and store in Cambro until ready for use
  4. Preheat convection oven to 325F.
  5. Place slow cooked pork belly on sheet pan and cook to crisp.
  6. Remove from oven and slice into bite-size pieces Skewer each piece and top with goat cheese, Gastrique, and mint.
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