Pork Belly

This pork belly dish was the on the menu at Lacroix about 4 months ago. We had a very successful run of pork belly with grilled cuttle fish, Cuban black beans and “BBQ” sauce. It wasn’t broken but I wanted to change it anyway. We had great success with the combination of pork belly and fish before, so I decided to try it another way. This version had baby Portuguese rock octopus, a Jamaican allspice fluid gel, a lightly pickled sweet potato salad and a super rich pork reduction. We cured the bellies in muscavado sugar, sea salt, and a lot of all spice, Ceylon cinnamon and basil. It cured for 24 hours before rinsing and then a slow braise at 160 degrees Fahrenheit for 20 hours. What was left was a velvety smooth almost custard like belly. As for pork belly and fish, we are 2 for 2. I don’t know what it is but it seems to be the difference in texture but pork belly and octopus or cuttle fish really work. I’d love to hear your thoughts on this combination and what you’ve served with belly lately.

Comments

[D Money]

I want this dish NOW. (Can you say, ORGASMIC?)
Gorgeous shot ML, and nice work on the blog.

Guess who?