Seared Pork Belly With Organic Petit Pois, Green Asparagus Tips, and Basil Coconut Broth

A healthy, beautiful, and delicious recipe

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

4
Servings
1974
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork belly:

  • 3 Ounces extra virgin olive oil
  • 1 Pound pork belly
  • 5 sprig of thyme
  • 1 Cup sugar
  • 1 Cup kosher salt
  • 2 quarts water
  • 5 sprigs rosemary
  • 1 quart pork stock

For the basil coconut broth:

  • 7 whole garlic cloves
  • 4 bunches of basil
  • 1/2 lime
  • 3 Ounces fresh ginger (quartered)
  • 1 Teaspoon green curry paste
  • 1 Tablespoon unsalted roasted peanuts
  • 1 Cup extra virgin olive oil
  • 4 sprigs of thyme
  • 32 Ounces coconut milk
  • 1 pint pork stock
  • 1 quart petit pois
  • 2 pencil asparagus tips
  • 4 quail egg

Directions

For the pork belly:

Brine pork belly with fresh thyme, 1 cup sugar, 1 cup kosher salt, 2 quarts water, and rosemary.

Let sit for 10-12 hrs prior to cooking. Once 10-12 hrs has passed, remove from liquid and pat dry.

In a 1/2 hotel pan put pork and pork stock. Braise with weight on top of the pork belly. Let cook for about 6 hrs at 250 degrees.  Remove pork belly from braising liquid and allow to rest and cool. 

Cut the pork belly into 8 cubes. 20 oz. each.

To sear the pork belly, heat a non stick or cast iron pan on medium heat. While heating, season the pork with a sprinkle of Maldon salt. Add a splash of extra light olive oil to the heated pan.  Season with salt and pepper to taste.  Sear the pork until golden brown on both sides then remove and drain on paper towels.

For the basil coconut broth:

In a food processor, put basil, garlic, ginger, peanuts, extra virgin olive oil, green curry paste.  Pulse into a chunky paste and reserve. Sauté paste in a sauce pot suntil garlic and ginger are fully translucent.  Add lime juice and let reduce.  Add coconut milk and 1 pint of pork stock. Let reduce by 1/2 at a low simmer.  Do not let boil.  Add in petit pois and asparagus tips.

To plate:
In 4 separate bowls, add evenly coconut broth with petit pois and asparagus.

Open one quail egg yolk to each bowl. Then top with 2 seared pieces of pork belly on each bowl.
Garnish with a fried basil leaf and serve.

Enjoy!

Nutritional Facts

Total Fat
186g
100%
Sugar
27g
30%
Saturated Fat
101g
100%
Cholesterol
120mg
40%
Carbohydrate, by difference
62g
48%
Protein
17g
37%
Vitamin A, RAE
153µg
22%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
98µg
100%
Calcium, Ca
393mg
39%
Choline, total
59mg
14%
Fiber, total dietary
9g
36%
Fluoride, F
15µg
1%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
69mg
22%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
305mg
44%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
3593mg
100%
Vitamin D (D2 + D3)
3µg
20%
Water
262g
10%
Zinc, Zn
4mg
50%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.