Crispy Pork Belly Crostini

Crispy Pork Belly Crostini

A crispy pork belly crostini with a rosemary tomato jam and caramelized shallots.
Course: Appetizer
Keyword: Pork Belly
Servings: 8
Author: Jonathan Shanbarger, Carroll Hospital

Ingredients

Pork Belly

  • 1 lb skinless pork belly
  • 2 tsp fine salt
  • 2 tsp sugar
  • black pepper

Rosemary Tomato Jam

  • 4 cups ripe tomatoes cored and finely chopped
  • 1/2 cup sugar
  • 2 tbsp white balsamic vinegar
  • 1 tsp fresh rosemary finely chopped
  • salt to taste

Caramelized Shallots

  • 10 small shallots
  • 1 tsp olive oil
  • 1 tsp unsalted butter
  • 1 tsp sugar
  • salt and freshly ground pepper to taste

Crostini

  • 1 baguette

Instructions

Pork Belly

  • Season pork belly with salt, sugar, and a few grinds of black pepper.
  • Cover and refrigerate overnight.
  • The next day preheat the oven to 450 degrees Fahrenheit.
  • Roast pork belly for 30 minutes on a baking rack on top of a sheet tray with fat side up. (Note: for easy clean up use a piece of tin foil to cover the sheet tray.)
  • Reduce heat to 275 degrees Fahrenheit and roast for an additional hour or more until tender, but not soft.
  • Remove from oven and let cool to room temperature.
  • Wrap tightly in plastic and refrigerate until chilled.
  • Once chilled, slice into thick pieces and brown until crisp.

Tomato Jam

  • In a small nonreactive heavy bottom pot, combine all ingredients.
  • Bring mixture to a boil and then reduce heat.
  • Simmer, uncovered, until reduced to a jam-like consistency and there is no excess liquid visible. Stir occasionally.
  • Remove from heat and let cool at room temperature.
  • Store refrigerated.

Caramelized Shallots

  • Peel shallots and cut lengthwise into 1/8 inch slices.
  • Heat oil in a small sauté pan over medium heat.
  • Add the butter and shallots.
  • Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, reduce heat to low and continue to cook until soft and rich in color.
  • Serve at room temperature.
  • Slice baguette into 1 inch thick bias cut slices.
  • Lay out slices on a greased sheet pan and drizzle with olive oil.

Crostini

  • Bake in a 350-degree oven until lightly browned and toasted.

Assembly

  • Top the crostini with the browned pork belly, then tomato jam and a few caramelized shallots.
  • Garnish with bias-cut scallions or chopped parsley.
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