Coffee-Peach Glazed Pork Belly

You can never have too many side dish recipes, so give Coffee-Peach Glazed Pork Belly a try. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 359 calories, 6g of protein, and 30g of fat per serving. For 76 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 61 person have tried and liked this recipe. It is brought to you by Jans Sushi Bar. Head to the store and pick up balsamic vinegar, honey, strong coffee, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 28%. Users who liked this recipe also liked Citrus-Glazed Pork Belly, Sweet-and-spicy Glazed Pork Belly, and Bourbon-glazed pork belly chunks.

Servings: 8

 

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons honey

1/3 cup good quality peach preserves

1 pound pork belly, skinless

red pepper flakes, to taste

salt, to taste

1/2 cup strong coffee

1 teaspoon Worcestershire sauce

Equipment:

sauce pan

broiler pan

broiler

oven

Cooking instruction summary:

hours in advance, fill the sous vide to the fill line with water and set the temperature for 160 F.Pat the pork belly dry and sprinkle liberally with salt. Slide it into a sous vide bag that's been sealed on one end and is about twice as long as the cut of meat. Set aside.In a medium sauce pan, combine the preserves, coffee, honey, balsamic vinegar and Worcestershire sauce. Stirring frequently, bring to a boil over high heat. Reduce the heat to medium and, still stirring frequently, simmer until the mixture has reduced and is thick and syrupy. Allow the coffee/peach mixture to cool a bit, then season to taste with the red pepper flakes and salt.Carefully pour the syrup into the bag with the pork belly and seal - the bag should be long enough and the syrup thick enough that it isn't sucked out when the bag is sealed (you can use the "gentle" setting if the vacuum sealer has one).Place the sealed pork belly into the sous vide and cover. Cook for 24 hours.Remove the sealed bag from the sous vide. Carefully cut open the bag and remove the pork belly, placing it fat-side up on the top of a vented broiler pan - do not pat or wipe off any of the liquid clinging to the meat. Discard the liquid in the bag.Place the pork belly about 3 inches beneath the broiler of the oven and broil on high for 5 to 7 minutes, or until the top is crisp and browned. Remove from the oven and allow the pork belly to rest for about 5 minutes before slicing and serving.Nutrition (per serving): 346 calories, 30.1g total fat, 40.8mg cholesterol, 31mg sodium, 134.6mg potassium, 13.7g carbohydrates, <1g fiber, 10.8g sugar, 5.4g protein

 

Step by step:


1. hours in advance, fill the sous vide to the fill line with water and set the temperature for 160 F.Pat the pork belly dry and sprinkle liberally with salt. Slide it into a sous vide bag that's been sealed on one end and is about twice as long as the cut of meat. Set aside.In a medium sauce pan, combine the preserves, coffee, honey, balsamic vinegar and Worcestershire sauce. Stirring frequently, bring to a boil over high heat. Reduce the heat to medium and, still stirring frequently, simmer until the mixture has reduced and is thick and syrupy. Allow the coffee/peach mixture to cool a bit, then season to taste with the red pepper flakes and salt.Carefully pour the syrup into the bag with the pork belly and seal - the bag should be long enough and the syrup thick enough that it isn't sucked out when the bag is sealed (you can use the "gentle" setting if the vacuum sealer has one).

2. Place the sealed pork belly into the sous vide and cover. Cook for 24 hours.

3. Remove the sealed bag from the sous vide. Carefully cut open the bag and remove the pork belly, placing it fat-side up on the top of a vented broiler pan - do not pat or wipe off any of the liquid clinging to the meat. Discard the liquid in the bag.

4. Place the pork belly about 3 inches beneath the broiler of the oven and broil on high for 5 to 7 minutes, or until the top is crisp and browned.

5. Remove from the oven and allow the pork belly to rest for about 5 minutes before slicing and serving.Nutrition (per serving): 346 calories, 30.1g total fat, 40.8mg cholesterol, 31mg sodium, 134.6mg potassium, 13.7g carbohydrates, <1g fiber, 10.8g sugar, 5.4g protein


Nutrition Information:

Quickview
358k Calories
5g Protein
30g Total Fat
15g Carbs
2% Health Score
Limit These
Calories
358k
18%

Fat
30g
47%

  Saturated Fat
11g
69%

Carbohydrates
15g
5%

  Sugar
12g
13%

Cholesterol
40mg
14%

Sodium
258mg
11%

Caffeine
5mg
2%

Get Enough Of These
Protein
5g
11%

Vitamin B1
0.23mg
16%

Vitamin B3
2mg
15%

Vitamin A
599IU
12%

Vitamin B2
0.18mg
11%

Vitamin B12
0.48µg
8%

Selenium
5µg
8%

Phosphorus
71mg
7%

Vitamin E
1mg
7%

Vitamin B6
0.12mg
6%

Potassium
175mg
5%

Zinc
0.69mg
5%

Iron
0.8mg
4%

Fiber
0.86g
3%

Copper
0.07mg
3%

Manganese
0.06mg
3%

Vitamin B5
0.21mg
2%

Vitamin K
2µg
2%

Vitamin C
1mg
2%

Magnesium
6mg
2%

Calcium
14mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

A worried Mrs. Melchnik sprang to the telephone when it rang and listened with relief to the kindly voice in her ear. "How are you, darling?" it said. "What kind of a day are you having?" "Oh, mother," said the housewife, breaking into bitter tears, "I've had such a bad day. The baby won't eat and the washing machine broke down. I haven't had a chance to go shopping, and besides, I've just sprained my ankle and I have to hobble around. On top of that, the house is a mess and I'm supposed to have two couples to dinner tonight." The mother was shocked and was at once all sympathy. "Oh, darling," she said, "sit down, relax, and close your eyes. I'll be over in half an hour. I'll do your shopping, clean up the house, and cook your dinner for you. I'll feed the baby and I'll call a repairman I know who'll be at your house to fix the washing machine promptly. Now stop crying. I'll do everything. In fact, I'll even call George at the office and tell him he ought to come home and help out for once." "George?" said the housewife. "Who's George?" "Why, George Your husband ...Is this 555 1374? "No, this is 555 1375." "Oh, I'm sorry. I guess I have the wrong number." There was a short pause and the housewife said, "Does this mean you're not coming over?"

Popular Recipes
Tiny Turtle Cheesecakes (No Bake) #SundaySupper

Cravings of a Lunatic

Not My Grandmother’s Chicken Cordon Blue

Sarahs Cucina Bella

Creamy Tacos

Copy Kat

Dinner for Two: Crispy Broiled Scallops and Chorizo

Serious Eats

Chicken Verde Enchilada Casserole

Foodista