Pork Belly With Cooking Juices And Kumquat-Apricot Chutney Recipe - Cooking Index
Main Course recipe for Pork Belly With Cooking Juices And Kumquat-Apricot Chutney - With a very sharp knife, score the skin of the pork belly in parallel lines one-fourth inch apart. If there is no...
Keywords
- pork belly with cooking juices and kumquat-apricot chutney recipe main
Ingredients
- 1 Pork belly - (abt 5 lbs) - skin on
- Salt - to taste
- Freshly-ground black pepper - to taste
- 2 tablespoons
- 30ml
- Fennel seed - lightly toasted, And gently cracked
- 2 Yellow onions
- 4 Garlic cloves
- 1 Rosemary sprig (small)
- 4 cups 440g / 15oz Thinly-sliced kumquats - seeds removed
- 1 cup 198g / 7oz Sugar
- 1 cup 146g / 5.1oz Rehydrated dried apricots - diced
- 2 cups 474ml Orange juice
- 1 Ginger - (abt 1") - peeled, smashed
- 3 cups 711ml Chicken stock
- 1/4 cup 59ml Veal demi-glace
- 1 teaspoon 5ml Maple sugar
- Fleur de sel
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