Sherry-glazed Confit Pork Belly with caramelized ‘Fuyu’ persimmon, pistachio and buttered crab
Your future will be bright when you invest the time to prepare Chef Michael Knowles’ outstanding Sherry-glazed Confit Pork Belly with his secret ingredient — ‘Fuyu’ persimmon.
Serves six
2-by-2-inch piece of confit pork belly
2 ounces crushed pistachios, toasted
1 ‘Fuyu’ persimmon, peeled and sliced into wedges
4 tablespoons extra-virgin olive oil
3 ounces sherry wine
3 ounces sherry vinegar
2 ounces maple syrup
3 ounces picked crabmeat
1 ounce butter
1 teaspoon chopped chives
1 whole lemon, juiced Fines herbes (mixture of finely chopped herbs, such as chervil, chives, parsley and tarragon) for garnish
1. Heat a sauté pan over medium heat with 2 tablespoons oil. Sauté persimmons until golden brown. Add sherry wine.
2. Reduce out alcohol. Add sherry vinegar and maple syrup.
3. In another pan, heat 2 tablespoons olive oil up to its smoke point. Add pork belly fat side down. Cook on all sides until crisp and golden brown. Add persimmon to pan and coat with glaze.
4. In another pan, melt butter and warm the crabmeat. Finish with chive and lemon juice.
To serve, place persimmon wedges facing the same way in a line. Slice belly into seven slices and fan out on persimmons. Drizzle remaining glaze on belly and plate. Sprinkle crushed pistachios on and around plate. Place buttered crab on top of belly and garnish with chopped herbs.
Sherry-glazed Confit Pork Belly with caramelized ‘Fuyu’ persimmon, pistachio and buttered crab