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pork belly pork belly salt brown sugar coriander seeds apple juice basil handful salt olive oil garlic pork belly hash
Viewed: 5 - Published at: 5 years agoIngredients
- Pork Belly Hash
- 1 pound pork belly
- 1/4 cup salt
- 2 tablespoons brown sugar
- pinch each of coriander seeds, black pepper and cumin seeds
- apple juice
- Basil-stuffed Scallops
- handful large basil leaves
- salt
- 1-2 tablespoons olive oil
- 2-3 garlic gloves
- 18 good-sized sea scallops, about 2 ounces each
- pork belly hash
Method
- In a ziplock bag, put the pork belly fat side up and rub well with the salt, sugar and spices. Add apple juice to cover, and refrigerate for at least 12 hours and up to 24 hours.
- Remove from the brine, place in a small baking dish and cover tighly with aluminum foil. Roast for 90 minutes at 300 degrees. Turn oven to broil, remove foil, and broil until top of pork belly becomes nice and crispy. When cool enough to handle, and when you're about reeady to serve, dice along with some red onion and cook in a nonstick skillet over medium-high heat until browned.
- Pull the little tab of muscle off the scallops and set on a plate in the refrigerator to dry out for about an hour.
- Mince together the basil, garlic cloves, and salt and add enough olive oil to make it spreadable. Take out the scallops, cut in half almosty all the way through, smear some of the basil paste on each and close those babies up. Heat a large nonstick skillet until almost smoking, add a bit of olive oil, and working in batches, add the scallops without crowding. Cook for a couple minutes until you have about 1/4 inch of golden crust on the first side, then flip and cook for another minute. Serve atop a small mound of pork belly hash.
