Try This Tender Pork Belly with a Luxurious Butterscotch Reduction

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Goya Foods Slow Roasted Pork Belly over Manchego Polenta & Butterscotch Reduction
This slow roasted pork belly recipe from Goya Foods is absolutely heavenly served over a bed of warm manchego polenta with a buttery rich butterscotch reduction sauce. It's actually surprisingly easy to prepare!
Votes: 1
Rating: 5
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Course Entrées
Occasion Christmas, Formal, Winter
Servings
servings
Ingredients
Slow Roasted Pork Belly
Manchengo Cheese Polenta
Smoked Butterscotch Reduction Sauce
Course Entrées
Occasion Christmas, Formal, Winter
Servings
servings
Ingredients
Slow Roasted Pork Belly
Manchengo Cheese Polenta
Smoked Butterscotch Reduction Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Slow Roasted Pork Belly: Heat oven to 425 degrees Fahrenheit. Dry the pork belly with paper towels. Rub with salt over the deep cuts. Place onions on bottom of roasting pan and put pork belly on top. Roast at 425 degrees for 30 minutes. Reduce oven temperature to 325 degrees for 3 hours. Allow to rest 30 minutes.
  2. Manchego Cheese Polenta: Once the pork belly is cooked, bring 2 1/2 cups WATER to a boil in a medium saucepan. Stir in the salt and pepper. Slowly whisk in polenta and cook, stirring occasionally, for 5 minutes or until polenta is thickened and tender. Stir in the butter and cheese.
  3. Butterscotch Reduction: Once the polenta is cooked, combine the butter, agave syrup, salt and heavy cream in a heavy bottom saucepan. Bring the mixture to a boil, scraping down the sides occasionally, for 4 minutes. Add the chipotle sauce, hoisin sauce, paprika and corn. Continue to cook 2 more minutes over low heat and cool.
  4. To serve, place 1/2 cup polenta on a plate and arrange a 3-4 ounce portion of roasted pork belly on top. Drizzle with 1/2 cup smoked butterscotch reduction.
Recipe Notes

This recipe is provided courtesy of Goya Foods.

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