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1
Pork Belly: Score fatty side of each pork belly piece, cutting 1/4 inch into top of each.
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2
Press combined peppercorns, salt and seeds into scored pork bellies.
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3
Refrigerate 24 hours.
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4
Heat 1 Tbsp.
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5
oil in large skillet on medium-high heat.
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6
Add 1 pork belly piece; sear on both sides.
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7
Repeat with remaining meat.
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8
Transfer to full-hotel pans.
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9
Add onions and celery to skillet; cook 5 min.
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10
Deglaze pan with wine.
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11
Stir in clementines, mustard, sugar, thyme and bay leaves.
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12
Cook 2 min.
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13
Stir in broth; bring to simmer.
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14
Pour evenly over meat in hotel pans.
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15
Cover.
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16
Bake in 300 degrees F-convection oven 3 to 3-1/2 hours or until meat is done (160 degrees F) and tender when pierced with a fork.
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17
Cut each pork belly into 3 portions.
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18
Fig Moutarde: Mix first 4 ingredients in saucepan until well blended.
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19
Stir in figs.
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20
Bring to boil; simmer on medium-low heat 20 to 25 min.
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21
or until thickened to jam-like consistency, stirring frequently.
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22
Remove from heat.
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23
Add butter; stir until melted.
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24
Cool slightly.
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25
Process in food processor until smooth.
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26
Refrigerate until ready to use.
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27
Warm before serving.
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28
For each serving: Saute 1 portion Pork Belly in 1 tsp.
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29
of the remaining oil on medium heat until browned on all sides.
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30
Spoon 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp.
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31
warm Fig Moutarde.
