Slow-Cooked Pork Belly with Fig Mostarda

Slow-Cooked Pork Belly with Fig Mostarda
24 servings


Ingredients Weights Measures
Pork Belly
pork bellies (3 lb. each) 24 lb. 8 each
black peppercorns 3 oz. 6 Tbsp.
kosher salt 3 oz. 1/4 cup
cumin seed 1 oz. 1/4 cup
fennel seed 1 oz. 1/4 cup
coriander seed 1/2 oz. 1/4 cup
grapeseed oil, divided 8 fl oz 1 cup
onions, chopped 1 lb. + 4 oz. 1 qt.
celery, chopped 1 lb. + 4 oz. 1 qt.
dry white wine 32 fl oz 1 qt.
clementines, peeled, sliced 1/4-inch thick 2 lb. + 8 oz. 12 each
GREY POUPON Country Dijon Mustard 10 oz. 1 cup
dark brown sugar 8 oz. 2 cups
fresh thyme sprigs - 12 each
Turkish bay leaves - 6 each
chicken broth 128 fl oz 3 qt.
Fig Moutarde
simple syrup 16 fl oz 2 cups
GREY POUPON Harvest Coarse Ground Mustard 9 oz. 1 cup
honey 1/2 oz. 2 tsp.
ground black pepper 1/4 oz. 4 tsp.
dried figs 1 lb. + 4 oz. -
unsalted butter 2 oz. 1/4 cup
fresh spinach, sauteed, seasoned 3 lb. 3 qt.


PORK Belly: Score fatty side of each pork belly piece, cutting 1/4 inch into top of each. Press combined peppercorns, salt and seeds into scored pork bellies. Refrigerate 24 hours.

HEAT 1 Tbsp. oil in large skillet on medium-high heat. Add 1 pork belly piece; sear on both sides. Repeat with remaining meat. Transfer to full-hotel pans.

ADD onions and celery to skillet; cook 5 min. Deglaze pan with wine. Stir in clementines, mustard, sugar, thyme and bay leaves. Cook 2 min. Stir in broth; bring to simmer. Pour evenly over meat in hotel pans. Cover.

BAKE in 300º F-convection oven 3 to 3-1/2 hours or until meat is done (160ºF) and tender when pierced with a fork. Cut each pork belly into 3 portions.

FIG Moutarde: Mix first 4 ingredients in saucepan until well blended. Stir in figs. Bring to boil; simmer on medium-low heat 20 to 25 min. or until thickened to jam-like consistency, stirring frequently. Remove from heat. Add butter; stir until melted. Cool slightly. Process in food processor until smooth. Refrigerate until ready to use. Warm before serving.

FOR each serving: Saute 1 portion Pork Belly in 1 tsp. of the remaining oil on medium heat until browned on all sides.

SPOON 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp. warm Fig Moutarde.

Kraft Kitchens Tips

Make Ahead
Fig Moutarde can be stored in refrigerator up to 3 days before using as directed.
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