Maple Cider Glazed Pork Belly, Cream Of Wheat And Chicharrons

• 12 pounds pork belly
• 120 grams kosher salt
• 60 grams maple sugar
• 1/4 cup black bean paste
• 4 ounces apple cider vinegar
• 8 ounces maple syrup
• 2 ounces pomegranate molasses
• 2 quarts water
• 1 teaspoon salt
• 2 cups cream of wheat
• 1 pound cheddar cheese shredded
• 1 pound gruyere cheese grated
• 2 ounces butter
• Chicharrones As needed

1. For the Pork Belly: Mix salt and sugar, rub liberally on pork belly and let sit for two hours. Sous vide at 165u0b0F for 13 hours. Cool, remove skin, cut into 4 ounce portions and deep fry 375u0b0F for 5 minutes
2. For the Maple Glaze: Saute the bean paste until caramelized, deglaze with vinegar, add maple syrup and pomegranate molasses, reduce by one-third and season with salt. Toss with pork
3. For the Cream of Wheat: Bring water and salt to a near boil. Remove from heat. Add cream of wheat slowly, stirring constantly. Return to burner and bring to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring occasionally. Stir in both cheeses, mount with butter and season to taste.

pork belly, kosher salt, maple sugar, black bean paste, apple cider vinegar, maple syrup, pomegranate molasses, water, salt, cream of wheat, cheddar cheese, gruyere cheese, butter

Taken from www.yummly.com/recipe/Maple-Cider-Glazed-Pork-Belly_-Cream-of-Wheat-and-Chicharrons-2255287 (may not work)