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SERVINGS: 4
PREPARATION TIME: 3 HRS (NOT INCLUDING THE PORK BELLY SITTING IN BRINE OVERNIGHT)

PORK BELLY

Prepare brine by pouring water into a saucepan along with salt, brown sugar and S&D Espresso Coffee Extract. Bring to a simmer until sugar and salt have dissolved. Once dissolved, let the brine cool down. When cool, place the pork belly in the brine and cover. Refrigerate overnight.

After the pork belly has brined, remove from liquid and dry off. Pour oil in a shallow pan and heat to 200°. Place pork belly in the pan and cover with aluminum foil. Cook for 2 1/2 hours. Once pork belly is finished cooking, remove from oil and let cool.

HASH

Heat a large pan over medium heat. Add butter and diced vegetables; cook until the potatoes are fork tender and everything is golden brown.

SALAD & DRESSING

Combine apple cider vinegar, honey, dijon mustard, salt and pepper. Once mixed, slowly drizzle in the olive oil until evenly distributed. Slice apple and radicchio, then mix with arugula. Dress the salad right before serving.

COFFEE SAUCE

Add oil to a small saucepan. Add garlic and sauté for 1 minute. Add  coriander and cook for 30 seconds until fragrant. Add dijon mustard, chicken stock, S&D Espresso Coffee Extract, and honey. Reduce heat and once thickened, remove from heat and add in butter at the end.

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Ingredients

PORK BELLY

1/4 cup S&D Espresso
Coffee Extract
3 lbs. pork belly
2 qts. canola oil
1-gallon water
1 cup salt
1 1/2 cups brown sugar

HASH

1 russet potato, diced
1 sweet potato, diced
1 red bell pepper, diced
1 red onion, diced
2 tbsp. parsley, diced
1 tbsp. garlic, minced
2 tbsp. butter
Salt

SALAD & DRESSING

1 bunch arugula
1 head radicchio
1 granny smith apple
2 tbsp. apple cider
vinegar
1 tbsp. honey
3 tbsp. olive oil
2 tsp. dijon mustard
Salt and pepper

COFFEE SAUCE

2 tbsp. S&D Espresso
Coffee Extract
1/2 cup chicken stock
2 tsp. coriander
1 tbsp. honey
1 tsp. garlic, minced
2 tsp. dijon mustard
1 tbsp. butter
Salt

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