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–+ servings

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!
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Course Entrées
Servings 4 servings

Ingredients
  

Slow Roasted Pork Belly

  • 1 1/2 pounds pork belly Scored in diagonal pattern through fat layer
  • 1 medium ONION cut into thick slices
  • 1 teaspoon kosher salt

Manchengo Cheese Polenta

  • 1/4 teaspoon each: SALT & PEPPER
  • 1/2 cup QUICK COOKING POLENTA
  • 1 Tablespoon butter
  • 1/2 cup GRATED MANCHEGO or PARMESAN CHEESE

Smoked Butterscotch Reduction Sauce

  • 4 Tablespoons unsalted butter
  • 2/3 cup GOYA AGAVE SYRUP
  • 1 teaspoon sea salt
  • 1/2 cup heavy cream
  • 1 Teaspoon sauce from can of GOYA CHIPOTLES WITH ADOBO SAUCE
  • 1 Teaspoon Hoisin Sauce
  • 1/2 Teaspoon smoked paprika
  • 1 cup GOYA CORN drained

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

This recipe is provided courtesy of Goya Foods.
Keyword Goodtaste with Tanji season 3, Goodtaste.tv, Goya Foods, polenta, pork belly
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