- Yield: 4 Servings
Pork Belly and Scallops
- 1¼ cups light soy sauce
- 1¼ cups mirin
- 0.66 cup rice wine vinegar
- ¼ oz bonito flakes (about 1 Tbsp)
- 1 lb piece of pork belly
- 4 tsp olive oil
- 12 medium scallops, 1½ lbs total
Pear Ginger Puree
- 2 tsp olive oil
- 2 tsp unsalted butter
- 2 pears, quartered and cored
- ¼ oz fresh ginger, grated (about 2 tsp)
- ½ lemon juice
- 1 tsp sugar
- 2 Tbsp water
Walnut and Preserved Lemon Salad
- 2 Tbsp olive oil
- 1 tsp chardonnay vinegar
- 1 Tbsp ginger syrup (from preserved ginger)
- ½ lemon juice
- 1 head frisee lettuce, washed and picked
- 16 candied walnut halves
- ½ oz preserved lemon skin, julienned
- 1 pear, finely sliced
- 2 oz preserved ginger, finely sliced
How to Make It
- Berkshire pork, also sold as kurobuta pork, is a three-hundred-year-old breed of pork originating in the royal swine hold of the House of Windsor. This recipe pairs this pork with preserved lemon, available in specialty food stores, and preserved ginger. Whole ginger preserved in syrup-not to be confused with Japanese pickled ginger is available in Asian supermarkets. Pork Belly and Scallops
- In a heatproof marinating dish, combine soy sauce, mirin, rice wine vinegar and bonito flakes. Score the skin of the pork belly in a criss-cross pattern and place the pork in the soy sauce mixture. Cover and marinate in the refrigerator for 24 hours.
- Preheat the oven to 300°F.
- Heat the marinating dish on medium heat until the marinade is gently boiling. Cover the dish, then place it in the oven until the pork is tender, about 2 hours. Remove the pork from the marinade and place it skin-side down on a flat tray. Top with another tray and a weight of at least 4½ lbs, and leave it to set in the refrigerator overnight. Reserve the marinade.
- Soak four wooden or bamboo skewers in water for at least 30 minutes.
- Remove the skin from the pork belly and trim away the fat. Cut the pork into two equal pieces, then divide each half into six to yield twelve pieces of pork. Slide three pieces onto each skewer.
- Preheat the oven to 350°F.
- Heat a medium non-stick, ovenproof saute pan on high heat. Add skewers of pork, fat-side down, and roast for 2 minutes. Add 3 Tbsp of marinade, then place the pan in the oven for 4 to 5 minutes. Remove from heat and baste the skewers with the drippings in the pan.
- Heat olive oil in a small non-stick saute pan. Add scallops, then roast in the oven for 2 to 3 minutes. Pear - Ginger Puree
- In a small saute pan, heat olive oil and butter on high heat until the butter browns and emits a nutty aroma. Add pear and saute for 2 minutes. Add ginger, lemon juice, sugar and water and cook for 4 to 5 minutes until pear is soft. Puree pear-ginger mixture in a blender, then pass through a fine sieve. Walnut and Preserved Lemon Salad
- In a small bowl, whisk together olive oil, vinegar, ginger syrup and lemon juice to make a dressing. Combine frisee, walnuts, lemon skin, pear and preserved ginger in a large bowl. Add dressing and toss to coat.