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
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Food Trivia

Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

Food Joke

Three couples went to a restaurant. The women wanted to compliment the men with something that was on the table. "Could you pass me the sugar, sugar?" said the first gal. "Could you pass me the honey, honey?" said the second. "Could you pass me the bacon, pig?" said the third.

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