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
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
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.
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.