-
1
Pork Bellies: Score fat side of the meat in a 1/2-inch-wide diamond pattern, cutting just to depth of fat cap.
-
2
Heat pressure cooker pan on medium heat.
-
3
Place meat, fat-side down, in pan; cook 4 min.
-
4
on each side or until browned on both sides.
-
5
Remove meat from pan; set aside.
-
6
Discard all but 1 Tbsp.
-
7
fat from pan.
-
8
Add onions, garlic, coriander, cloves and bay leaves to reserved fat; cook until onions are golden brown.
-
9
Return meat to pan.
-
10
Add brandy.
-
11
Carefully ignite brandy; cook until liquid is completely reduced.
-
12
Add pork stock.
-
13
Cover pressure cooker with lid; secure lid.
-
14
Cook until cooker reaches pressure.
-
15
Reduce heat to low; cook 40 min.
-
16
Meanwhile, cook the squash and kale as directed below.
-
17
Relieve the pressure by holding the cooker under cold running water until safety allows lid to be opened.
-
18
Remove lid; check meat for desired tenderness.
-
19
Transfer meat to cutting board, reserving sauce in cooker for glazing.
-
20
Let meat stand until ready to slice.
-
21
Discard bay leaves from sauce; stir fig jam into sauce.
-
22
Squash: Toss squash cubes with sage and oil to evenly coat.
-
23
Season with salt.
-
24
Spread into single layer in parchment paper-lined sheet pans.
-
25
Roast in 400 degrees F standard oven 50 to 55 min.
-
26
or just until tender.
-
27
Reduce oven to 350 degrees F.
-
28
Kale: Cut away heavy center stalks from kale leaves; discard.
-
29
Tear leaves into 3-inch pieces; toss with oil until evenly coated.
-
30
Place in single layer in parchment paper-lined sheet pans.
-
31
Bake in 350 degrees F standard oven 10 to 15 min.
-
32
or until crisp and dried.
-
33
Season with salt.
-
34
For each serving: Grill 2.5 oz.
-
35
meat 30 sec.
-
36
on each side, turning and brushing evenly with 2 tsp.
-
37
of the reserved glazing sauce.
-
38
Arrange 1 cup kale, 1/2 cup squash, meat and 2 Tbsp.
-
39
each pumpkin and pomegranate seeds on plate; drizzle with 2 Tbsp.
-
40
(1 oz.)
-
41
dressing.
