Citrus Brown Sugar-Cured Pork Belly With Kumquat Compote, Dandelion Greens And Fava Beans

• 8 1/2 pounds pork belly
• 2 1/2 cups brown sugar
• 1/2 cup sake
• 2 orange
• 2 tablespoons star anise crushed and toasted
• 2 1/2 cups salt
• dandelion greens As needed, picked
• fava beans As needed, peeled and blanched
• chiles As needed, thinly sliced
• olive oil As needed
• lemon juice As needed
• salt To taste
• pepper To taste
• 2 pounds kumquats thinly sliced
• 1 tablespoon brown sugar
• 1/2 tablespoon lemon grass minced
• 1 jalapeno chilies diced
• 1 clove garlic minced
• 2 teaspoons sake
• 1 1/2 cups water

1. 2. The next day, cook for 1 hour at 450u0b0F degrees, then lower oven to 225u0b0F degrees and cook 1 more hour. Let cool and press with a brick while cooling
2. 3. For the Kumquat Compote: Combine all ingredients and cook down until thick
3. 4. For the Garnish: Toss ingredients with olive oil and lemon juice, season with salt and pepper
4. 5. To serve: Thinly slice pork belly and fry at 350u0b0F until warmed through and crispy on the outside, serve with Kumquat Compote and top with Garnish

pork belly, brown sugar, sake, orange, salt, dandelion, fava beans, olive oil, lemon juice, salt, pepper, kumquats, brown sugar, lemon grass minced, chilies, garlic, sake, water

Taken from www.yummly.com/recipe/Citrus-Brown-Sugar-Cured-Pork-Belly-with-Kumquat-Compote_-Dandelion-Greens-and-Fava-Beans-2255022 (may not work)