Sous Vide Pork Belly with Fig Mostarda

Sous Vide Pork Belly with Fig Mostarda
24 servings


Ingredients Weights Measures
Pork Bellies
dark brown sugar, packed - -
kosher salt - -
pork bellies (3 lb. each) - -
black peppercorns - -
fresh thyme sprigs - -
Turkish bay leaves - -
clementines, peeled, cut into 1/4-inch-thick slices - -
Fig Mostarda
simple syrup - -
GREY POUPON Country Dijon Mustard - -
ground black pepper - -
honey - -
dried figs - -
unsalted butter - -
grapeseed oil, divided - -
fresh spinach, sauteed, seasoned - -


PORK Bellies: Mix sugar and salt; rub onto all sides of pork bellies. Place each in separate large 3 mL-thick food storage bag. Add 12 peppercorns, 1 thyme sprig and 1 bay leaf to each bag. Shingle orange slices over fat cap of each belly.

SEAL bags using a vacuum sealer on the highest setting, being careful to keep the orange slices in contact with the fat cap; place in circulator bath. Cook 12 hours. When cooking is complete, place bags in ice bath to stop further cooking. Refrigerate until ready to serve.

FIG Mostarda: 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.

REMOVE 1 Pork Belly from plastic bag. Cut into 3 portions. Cook juices in saucepan on medium heat until heated through.

FOR each serving: Saute 1 portion Pork Belly in 1 tsp. oil in saute pan 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 Mostarda. Spoon about 2 Tbsp. of the cooking liquid over all.

Kraft Kitchens Tips

Make Ahead
Fig Mostarda can be stored in refrigerator up to 3 days before using as directed.
Special Extra
Garnish each serving with additional sprig of fresh thyme.
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