So I got an idea for a pork dish and had to get on it immediately. At 11pm. LOL!!! I quick cured the pork belly. Salt, sugar, fennel powder, coriander, ginger, smoked paprika was what I used in my rub. Usually you would let it cure overnight. But I let it sit for two hours. Roasted it high heat for 40 minutes. Then turned it down and let it cook low for one hour. Made a sauce from palm oil, habernero peppers, hoisin, shallots, orange juice, pear juice, garlic. Let the sauce reduce. Added butter at the end. Glazed the pork with the sauce and broiled about 4 minutes.
Awesome flavor. Still needs work before I add it to the menu.
#chef #titilayohospitalitygroup #nigerian #catering #houston #chicago #sandiego #privatedining #inspiredcooking