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1
Pork Bellies: Mix sugar and salt; rub onto all sides of pork bellies.
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2
Place each in separate large 3 mL-thick food storage bag.
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3
Add 12 peppercorns, 1 thyme sprig and 1 bay leaf to each bag.
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4
Shingle orange slices over fat cap of each belly.
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5
Seal bags using a vacuum sealer on the highest setting, being careful to keep the orange slices in contact with the fat cap; place in circulator bath.
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6
Cook 12 hours.
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7
When cooking is complete, place bags in ice bath to stop further cooking.
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8
Refrigerate until ready to serve.
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9
Fig Mostarda: Mix first 4 ingredients in saucepan until well blended.
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10
Stir in figs.
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11
Bring to boil; simmer on medium-low heat 20 to 25 min.
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12
or until thickened to jam-like consistency, stirring frequently.
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13
Remove from heat.
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14
Add butter; stir until melted.
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15
Cool slightly.
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16
Process in food processor until smooth.
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17
Refrigerate until ready to use.
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18
Warm before serving.
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19
Remove 1 Pork Belly from plastic bag.
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20
Cut into 3 portions.
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21
Cook juices in saucepan on medium heat until heated through.
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22
For each serving: Saute 1 portion Pork Belly in 1 tsp.
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23
oil in saute pan on medium heat until browned on all sides.
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24
Spoon 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp.
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25
warm Fig Mostarda.
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26
Spoon about 2 Tbsp.
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27
of the cooking liquid over all.
