Confit Pork Belly
Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Herbs
Chef James London of Chubby Fish | Charleston, SC
Adapted by StarChefs | december 2024
INGREDIENTS
Pork Belly Rub:
Yield: 4 cups
4 cups toasted fennel seeds
2 cups toasted coriander seeds
2 cups toasted black peppercorns
½ cup kosher salt
½ cup brown sugar
Confit Pork:
Yield: 6 pounds
6 pounds pork belly, skin removed
7 pounds duck fat, melted
2-inch piece ginger, sliced
2 shallots, sliced
6 cloves garlic
2 bay leaves
1 bunch thyme
Fish Sauce Vinaigrette:
Yield: 1 quart
1½ cups lime juice
1 cup fish sauce
2 tablespoons palm sugar
6 cloves garlic, grated
2-inch piece ginger, grated
1 jalapeño, grated
½ cup grapeseed oil
Xanthan gum
Spiced Almonds:
Yield: 2 cups
1 pound whole, skin-on raw almonds
1 tablespoon fine sea salt
1 tablespoon makrut lime leaf powder
1 tablespoon garlic powder
1 teaspoon Thai chile powder
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Cornstarch
2 peaches, sliced
1 plum, sliced
1 nectarine, sliced
1 jalapeño, thinly sliced
Cilantro
Mint
Thai basil
Lime zest
Maldon salt
Extra virgin olive oil
METHOD
For the Pork Belly Rub:
In a Vitamix Commercial blender, add fennel, coriander, and peppercorns. Blend until a fine powder is achieved. Transfer mixture to a mixing bowl. Stir in salt and sugar. Set aside.
For the Confit Pork:
On a work surface, generously season pork with 2 cups Pork Belly Rub. Transfer to an airtight container and let cure 48 hours. Heat oven to 178°F. Transfer cured pork to a hotel pan. Cover with duck fat and all remaining ingredients. Cover pan with parchment paper followed by plastic wrap and aluminum foil. Roast 10 hours.
For the Fish Sauce Vinaigrette:
In a mixing bowl, whisk to combine lime juice, fish sauce, sugar, garlic, ginger, jalapeño, and 1 cup water. Slowly stream in oil until mixture is fully emulsified. Transfer to a Vitamix Commercial blender. With the machine running, add in xanthan gum until desired consistency is achieved. Transfer to an airtight container and refrigerate.
For the Spiced Almonds:
Heat oven to 350°F. Place almonds on a sheet tray and roast 4 minuites. Transfer almonds to a mixing bowl. Toss to combine with all remaining ingredients. Transfer to a food processor. Pulse until a coarse sandy texture is achieved. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a fryer, heat oil to 350°F. In a shallow bowl, add cornstarch. Set aside. On a work surface cube Confit Pork into bite-sized pieces. Toss to coat in cornstarch. Add Confit Pork to oil and fry until crispy. Let cool. Arrange fried Confit Pork and stone fruits on a serving plate. Garnish with jalapeño and Spiced Almonds. Drizzle with desired amount Fish Sauce Vinaigrette. Finish with herbs, lime zest, salt, and olive oil.
