Slow-Cooked Pork Belly with Fig Mostarda

• Pork Belly
• 8 each pork bellies (3 lb. each)
• 6 Tbsp. black peppercorns
• 1/4 cup kosher salt
• 1/4 cup cumin seed
• 1/4 cup fennel seed
• 1/4 cup coriander seed
• 1 cup grapeseed oil, divided
• 1 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 qt. celery, chopped
• 1 qt. dry white wine
• 12 each clementines, peeled, sliced 1/4-inch thick
• 1 cup GREY POUPON Country Dijon Mustard
• 2 cups dark brown sugar
• 12 each fresh thyme sprigs
• 6 each Turkish bay leaves
• 3 qt. chicken broth
• Fig Moutarde
• 2 cups simple syrup
• 1 cup GREY POUPON Harvest Coarse Ground Mustard
• 2 tsp. honey
• 4 tsp. ground black pepper
• - dried figs
• 1/4 cup unsalted butter
• 3 qt. fresh spinach, sauteed, seasoned

1. Pork Belly: Score fatty side of each pork belly piece, cutting 1/4 inch into top of each.
2. Press combined peppercorns, salt and seeds into scored pork bellies.
3. Refrigerate 24 hours.
4. Heat 1 Tbsp.
5. oil in large skillet on medium-high heat.
6. Add 1 pork belly piece; sear on both sides.
7. Repeat with remaining meat.
8. Transfer to full-hotel pans.
9. Add onions and celery to skillet; cook 5 min.
10. Deglaze pan with wine.
11. Stir in clementines, mustard, sugar, thyme and bay leaves.
12. Cook 2 min.
13. Stir in broth; bring to simmer.
14. Pour evenly over meat in hotel pans.
15. Cover.
16. Bake in 300 degrees F-convection oven 3 to 3-1/2 hours or until meat is done (160 degrees F) and tender when pierced with a fork.
17. Cut each pork belly into 3 portions.
18. Fig Moutarde: Mix first 4 ingredients in saucepan until well blended.
19. Stir in figs.
20. Bring to boil; simmer on medium-low heat 20 to 25 min.
21. or until thickened to jam-like consistency, stirring frequently.
22. Remove from heat.
23. Add butter; stir until melted.
24. Cool slightly.
25. Process in food processor until smooth.
26. Refrigerate until ready to use.
27. Warm before serving.
28. For each serving: Saute 1 portion Pork Belly in 1 tsp.
29. of the remaining oil on medium heat until browned on all sides.
30. Spoon 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp.
31. warm Fig Moutarde.

pork belly, pork bellies, black peppercorns, kosher salt, cumin, fennel seed, coriander seed, grapeseed oil, onions, celery, white wine, clementines, brown sugar, thyme, turkish, chicken broth, moutarde, simple syrup, poupon harvest coarse, honey, ground black pepper, figs, unsalted butter, fresh spinach

Taken from www.kraftrecipes.com/recipes/slow-cooked-pork-belly-fig-mostarda-118678.aspx (may not work)