Pork Belly And Scallop Starter With Coffee Glaze

• Pork Belly
• 2 lbs fresh pork belly
• salt & freshly ground black pepper
• 1/4 cup vegetable oil
• 1 medium carrot, coarsely chopped
• 1 celery, coarsely chopped
• 1 onion, roughly chopped
• 1 fennel bulb, quartered
• 2 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 4 cups veal stock
• 1 cup hard cider or apple juice
• Scallops
• 4 large scallops
• salt & freshly ground black pepper
• Coffee Glaze
• braising liquid
• 1 teaspoon black coffee
• 1 tablespoon honey

1. Preheat the oven to 350 degrees F.
2. For the pork belly:
3. Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze.
4. For the glaze:
5. Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.
6. For serving:
7. Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve.

pork belly, pork belly, salt, vegetable oil, carrot, celery, onion, fennel bulb, thyme, black peppercorns, veal stock, hard cider, scallops, salt, coffee, braising liquid, black coffee, honey

Taken from www.food.com/recipe/pork-belly-and-scallop-starter-with-coffee-glaze-532214 (may not work)