From Chef Josh Watkins of the Carillon, in Austin
Cure
16 ounces pork belly
2 cups sugar, granulated
1 cup kosher salt
2 sprigs thyme
10 black peppercorns
3 bay leaves
1 orange, zest only
Braise
2 onions, chopped
1 stalk of celery, chopped
1 carrot, chopped
1 quart red wine
3 sprigs thyme
4 bay leaves
10 black peppercorns
6 cups beef broth
Mix all ingredients, rub and cover the pork belly. Let it sit refrigerated for 24 hours.
Remove from cure and rinse thoroughly. Lightly score the top of the pork belly with a chef knife. Sear in a large pan over medium high heat in canola oil until golden brown. Remove and set aside. Add onions, celery, and carrot and cook until caramelized. Deglaze with red wine and add thyme, bay leaf, and peppercorn. Return the pork belly to the pan and add the beef stock. Cover and cook at 350 degrees for 4 hours or until fork tender.
Remove pork belly from liquid and cool overnight. Portion pork belly the following day into cubes. Over medium high heat, sear on all sides.
Diablo glaze
5 red peppers, juiced
2 ounces rice wine vinegar
1 ounce Siracha
1 cup water
Mix all ingredients and reduce by 70 percent.
Fried mint
2 cups canola oil
20 mint leaves, picked
salt to taste
Bring the canola oil to 300 degrees in a medium sauce pan. Add mint, allow to fry for 15 seconds, remove, drain on towel, and season with salt.
Asian pear salad
2 Asian pears, julienne
1 shallot, diced
1 bunch Italian parsley, chopped
salt to taste
1 ounce extra virgin olive oil
In a mixing bowl combine pears, shallots, parsley, salt, and olive oil. Mix and set aside.
For the plate, drizzle the diablo glaze on the center of the plate. Place pork belly cubes in the middle. Top with more glaze and the Asian Pear Salad. Garnish with fried mint and serve.
