Compressed mango and pork belly with a wood fire roasted mango glaze.
SERVINGS: 4
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos and FOH.
Pork Belly Sous Vide
INGREDIENTS
- ¼ cup Honey
- 1 ea. Orange, sliced
- 1 lb. Pork belly
- 1-2 sprigs Fresh herbs
METHOD
- Score the pork belly skin in uniform lines.
- Combine all ingredients in a vacuum seal bag. Cook sous vide at 183 degrees F for 18 hours.
- Deep fry at 350 degrees F just until crispy.
- Remove, drain and cut into 8 pieces.
Compressed Mango
INGREDIENTS
- 1 ea. Large ripe mango
- ¼ cup Citrus sauce
METHOD
- Cut mango into cubes about the same size as the pork belly. Reserve trimmings for glaze.
- Place mango cubes and citrus sauce in a vacuum seal bag, compress and allow to rest for an hour or two.
Roasted Mango Glaze
INGREDIENTS
- 1 ea. Whole ripe mango + mango trimmings
- 1 oz. Fresh ginger, about
- 20 ea. Small, peeled garlic cloves
- 2-3 ea. Thai chilis
METHOD
- Peel and cut whole mango into large pieces.
- Place all ingredients, including mango seed, in a cast iron skillet and roast in a wood-fired oven or bake at 350 degrees F until ingredients being to caramelize.
- Remove mango seed and cool slightly.
- Blend all ingredients until smooth, then cook down into a glaze texture.
To Assemble
METHOD
- Arrange 3 pieces each of mango and pork belly on a plate.
- Top the pork belly pieces with the Roasted Mango Glaze.
- Scatter a few herbs on top if desired.
