Recipes > Andres Dangond > MILK BRAISED BELLY EN CROÛTE WITH MASALA CRÈME FRAICHE

Belly Andresdangond 1b EditBelly Andresdangond 1
Belly Andresdangond 1b Edit
Belly Andresdangond 1

MILK BRAISED BELLY EN CROÛTE WITH MASALA CRÈME FRAICHE

Micro Mustard Dijon™

Micro Mustard Dijon™

Micro Mustard Dijon™ is a visually appealing microgreen with light green leaves and a snappy personality. Prepare to be delighted as it actually tastes like spicy Mustard Dijon! This microgreen adds a fiery and flavorful bite to meats, poultry, and lamb, making your dishes truly come alive. For a refreshing spiciness, stuff it in a sandwich and enjoy the zing it brings. Elevate your culinary creations with the vibrant and distinctive flavor of Micro Mustard Dijon™.

Garlic Flower

Garlic Flower

Garlic Flower have tiny violet 6-petaled blossoms derived from the garlic plant. Get ready to experience a concentrated garlic taste in every bite. These beautiful gems can be added to any dish, instantly enhancing the visual appeal and creating an attractive presentation. Embrace the snappy personality of the Garlic Flower as it becomes a favorite addition to desserts and cocktails, bringing a unique and delightful twist to your culinary creations.

MILK BRAISED BELLY EN CROÛTE WITH MASALA CRÈME FRAICHE

Ingredients

FOR THE MILK BRAISED BELLY:

  • 900 gr Pork Belly, whole
  • 900 gr Milk
  • 20 gr Salt
  • 4 gr Garlic, minced
  • 2 Bay leaves
  • 1 teaspoon cumin
  • ¼ tsp Cloves, ground
  • ¼ tsp Allspice, ground
  • ¼ tsp Black pepper, ground

FOR THE MASALA CRÈME:

  • 1 cup Crème fraiche
  • 2 gr Salt
  • 1 gr Garam masala

FOR THE BELLY EN CROÛTE:

  • 2 Eggs, scrambled
  • 2 gr Salt
  • 2 cups Breadcrumbs, Italian mix
  • Oil, for frying (enough to fully cover pork belly strips as they fry)

Instructions

MILK BRAISED BELLY:
  1. Set a water bath with sous vide water circulator to 176° degrees Fahrenheit.
  2. Add all ingredients in a sous vide bag, and slowly lower bag into the water bath. Drape bag over the edge of the container and clip it to the side.
  3. Cook belly sous vide for 7 hours.
  4. Drain milk from the bag, and carefully remove pork belly. Allow to cool down and refrigerate for 2 hours.
  5. Cut pork belly in 1.5-inch wide by 4-inch long strips. Reserve refrigerated until needed.
MASALA CREME:
  1. Mix all ingredients in a bowl and let sit for 30 minutes before using.
BELLY EN CROÛTE:
  1. Heat up oil in a fryer, or large saucepan to 375° degrees Fahrenheit.
  2. Combine eggs and salt and mix until salt is dissolved.
  3. Coat the pork belly strips in the eggs and then the breadcrumbs. Repeat with each one to double the bread.
  4. Fry each breaded pork belly strip until golden brown.
  5. Remove and drain on paper towels.

Plating

  • Belly En Croute strips
  • Masala Crème, as needed
  • Fresh Origins® Garlic Flower
  • Fresh Origins® Micro Mustard Dijon™
INSTRUCTIONS:
  1. Place each warm Belly En Croute on a plate and spread a tablespoon of Masala Crème on top of each.
  2. Place Fresh Origins® Garlic Flowers and Micro Mustard Dijon™ on top.
  3. Enjoy as an appetizer or a shared plate with some fresh grilled sourdough