Native Scallops with Pork Belly and Spiced Carrots

Adapted by StarChefs.com
April 2012
Yield: 4 Servings

INGREDIENTS:

Pork belly
1 large pork belly (9-11 pounds)
1 Tablespoon unsalted butter
4 onions, finely sliced
½ head of celery, finely sliced
1 star anise
3 cardamom seeds
½ Tablespoon fresh fresh ginger, chopped
2 cloves of garlic, crushed
1/3 bunch fresh thyme
1/3 bunch fresh Marjoram
1 quart chicken stock
2 ½ cups Port
4 ounces blossom honey
2 cups of soy sauce
1 ½ Tablespoons balsamic vinegar (8 year old)
Unsalted butter
1 Tablespoon balsamic vinegar (20 year old)
Carrot puree
5 large carrots
1 Tablespoon unsalted butter
1 teaspoon Demerara sugar
2 star anise
2 cardamom seeds, crushed
Double cream
salt and pepper
Carrot-butter sauce
8 baby carrots
1 Tablespoon Gewurztraminer white wine
2 Tablespoons heavy cream
1 Tablespoon unsalted butter
Salt & white pepper
Leaves of 1 bunch of chervil
scallops
8 large scallops
vegetable oil
Salt & white pepper

METHOD:

For pork belly:

Soak pork belly overnight in water. Preheat oven to 250°F. Melt 1 Tablespoon butter in a large sauté pan and slowly cook onions and celery until caramelized. Place the pork belly skin-side down in a sauté pan and sear it on all sides over a high flame. When browned, add pork to onions and celery, along with star anise, 3 cardamom seeds, ginger, garlic, and herbs. Add chicken stock, port, honey, soy sauce and balsamic vinegar. Braise pork slowly in oven for 2 –2 ½ hours. When cooked remove it from the pan and place it in a container. Press it down with heavy weights and refrigerate overnight. For carrot puree:

In a medium saucepan, cook carrots in water with butter and sugar, along with star anise and cardamom seeds. When cooked, remove carrots from liquid and puree them to a smooth paste, reserving the cooking liquor in pan. Add a touch of cream to puree, season to taste, and then pass through a fine sieve.

For carrot-butter sauce:

Place baby carrots in the reserved carrot stock and cook for 5-6 minutes until soft. Remove carrots, keeping them warm on the side, and reduce carrot liquid by half. Add Gewurztraminer, reduce again by half; then add cream and reduce by a third. Whisk in butter, season to taste, and then pass sauce through a fine sieve. To serve:

Slice pork belly lengthwise. Heat a little butter in a sauté pan and caramelize pork slices. Deglaze pan with a splash of balsamic vinegar and set aside. Sear scallops in a little vegetable oil, caramelising them on one side for 2-3 minutes until they are golden brown; turning over and searing scallops on other side. Leave them to rest for 1-2 minutes.

Warm through the carrot puree and place a large teardrop on a plate. Place the pork beside this, with the scallops on top. Warm through the baby carrots in a little butter, season them lightly and arrange these around the plate. Then warm the carrot-butter sauce through, adding chervil at the last minute. Check the seasoning and drizzle sauce around the scallops.