Crispy Pork Belly With Smoked Fruit Agro Dulce And Grits

• 1 pork belly trimmed
• 4 lemon zested and juiced
• 1 head garlic peeled and crushed
• 1 cup olive oil
• 5 sprigs fresh tarragon
• 2 onions small dice
• 6 cloves garlic
• 1 quart water
• 1 quart cornmeal
• 1 cup butter
• 2 quarts heavy cream
• kosher salt As needed
• black pepper As needed, freshly ground
• 2 pints strawberries tops removed, sliced
• 2 pints grapes sliced
• 1 cup dried apricot minced
• 1 cup dried cherry minced
• 2 cups fennel julienned
• 3 red onion small dice
• 1 tablespoon thyme minced
• 1 tablespoon chives minced
• 1 tablespoon parsley minced
• 1 quart cider vinegar

1. 1. In sous vide bag, rub belly with lemon zest, juice, garlic, salt, oil and thyme.
2. 2. Place in circulator overnight at 140u0b0F.
3. 3. Remove and let cool.
4. 4. Portion into servings.
5. 5. Roast belly at 500u0b0F until crispy.
6. 1. Smoke fruit at 450u0b0F for five minutes.
7. 2. Sweat fennel and onion in a rondeau.
8. 3. Pour off oil and add fruit, herbs, and vinegar.
9. 4. Simmer until reduced and thickened.
10. 1. In a large sautoir, saute the onion and garlic in olive oil until tender.
11. 2. Add water and bring to a boil.
12. 3. Stir in cornmeal, cook until tender.
13. 4. Stir in butter and cream and season with salt and pepper.

pork belly trimmed, lemon, garlic, olive oil, tarragon, onions, garlic, water, cornmeal, butter, heavy cream, kosher salt, black pepper, pints strawberries, grapes, fennel, red onion, thyme, chives, parsley, vinegar

Taken from www.yummly.com/recipe/Crispy-Pork-Belly-with-Smoked-Fruit-Agro-Dulce-and-Grits-2255065 (may not work)