Ricardo: Bacon meets the sugar shack in this maple-glazed pork belly tart
Top off this pork belly tart with a bright fennel and broccoli salad for a snap of freshness.
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There’s nothing like the promise of spring when it comes to sugaring off. Can’t make it to the sugar shack? I’ve developed a recipe that will satisfy that sweet, syrupy (and savoury!) craving without even leaving the house.
Taking traditional sugar shack maple-glazed bacon up a notch, I wanted something shareable that works as an appetizer or with brunch. Using a simple tart crust as the base, I piled on onions and strips of pork belly that were baked with maple syrup and soy sauce for that insanely good sweet-salty mix, and then popped it back in the oven until the crust was golden and the pork started to caramelize.
Top it with my bright fennel and broccoli salad for an extra snap of freshness.
MAPLE-GLAZED PORK BELLY TART
For the crust:
1 1/2 cups (225 g) unbleached all-purpose flour
1 tsp baking powder
1 pinch salt
2 green onions, chopped
1/2 cup (115 g) cold unsalted butter, diced
3 tbsp (45 mL) milk
For the Pork Belly:
1 lb (450 g) pork belly, cut into slices 1/2 inch (1 cm) thick
1 tbsp (15 mL) olive oil
2 large onions, thinly sliced
6 tbsp (90 mL) maple syrup
3 tbsp (45 mL) soy sauce
For the crust, line a baking sheet with parchment paper.
In a food processor, combine flour, baking powder and salt. Add green onions and pulse until finely chopped. Add butter. Pulse until butter forms pea-sized pieces. Add milk and pulse until dough begins to form. Remove and shape into a disc.
On a lightly floured surface, roll out dough into a sheet 1/8 inch (3 mm) thick. Trim edges to obtain an 11-inch (28 cm) square. Transfer to prepared baking sheet and fold edges to create a 1/2-inch (1.5 cm) border. Keep in freezer while preparing the pork belly.
For the Pork Belly, with the rack in the middle position, preheat the oven to 400 F (200 C).
In a large non-stick skillet over medium heat, brown the pork slices in the oil. Drain oil and reposition the pork in the skillet. Add onions overtop, cover and cook for 2 minutes. Add maple syrup and soy sauce. Cover again and simmer for 10 minutes. Uncover and let sauce reduce until almost dry, stirring halfway through cooking. Season with pepper and set pork aside on a plate.
Spread onions over the crust, then place pork slices overtop. Bake for 25 minutes or until crust is golden brown and the pork is caramelized.
Makes 8 servings.
FENNEL AND BROCCOLI SALAD
1 broccoli, cut into pieces
2 cloves garlic, chopped
1/4 tsp red pepper flakes
3 tbsp (45 mL) olive oil
1 fennel, thinly sliced with a mandoline
1/4 cup (10 g) chopped fresh dill
3 tbsp (45 mL) rice vinegar
In a food processor, chop broccoli.
In a non-stick skillet over high heat, brown garlic and pepper flakes in 1 tbsp (15 ml) of the oil. Add broccoli and cook for 3 minutes or until al dente. Let cool.
In a bowl, combine broccoli, fennel, dill, rice vinegar and remaining oil. Season with salt and pepper.
Makes 8 servings.
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