La Cipollina Recipe

Diver Scallop, Pork Belly, Granny Smith Apple

Serves- 2 People, cook time 25 minutes

Ingredient List:

  1. 4 U-10 dry scallops
  2. 1# Pork Belly
  3. 1 cup ketchup
  4. 1 tbsp. Dijon mustard
  5. 1 tbsp. water
  6. ½ tsp. kosher salt
  7. ½ tsp. black pepper
  8. Pecans
  9. Bourbon
  10. salt and pepper

Brine:

  1. 1 cup Sugar
  2. 2 cup kosher Salt
  3. 12 pepper corns
  4. 3 bay leafs
  5. 2 onions peeled and chopped

Prepping List:

  1. Tongs
  2. 2 sauté pans
  3. Serving plate

To Brine The Pork:

  1. Combine all ingredients, loosely cover, and refrigerate 2 days.
  2. After 2 days, remove, and pat Dry.

Cooking Directions:

  1. Heat oven to 375. Place pork belly on a roasting rack, over a roasting pan.
  2. Score skin with a sharp knife into 2" boxes sections. Rub with olive oil, lightly season with salt and pepper.
  3. Roast uncovered for 2 hours, do not let Skin burn.

BBQ:

Combine all items, Cook over medium flame for 4-5 minutes.

Serving Suggestion:

  1. Place the sauce on the bottom. Stack pork belly on top.
  2. Place the scallops on top, garnish with Apple Slaw

 

 

16 West Main Street | Freehold, NJ | Tel: 732-308-3830 | Email: lacipollina@optimum.net