You’re off to a flavorful start when you infuse pork belly from Fallen Aspen Farm with fig, black garlic…and maple syrup from Paul Family Farms. Once that easy marinade is in place, the rest is even easier. Broil the meat, the bok choy from Tiny Seed Farm, and a handful of figs and voilà: a perfect dinner for a cold night.
PIG BELLY MARINATED WITH BLACK GARLIC & FIG WITH A SIDE OF BOK CHOY RECIPE
2 lb pork belly from Fallen Aspen Farm
1 medium head bok choy from Tiny Seed Farm
6 figs, cut in half
FOR THE MARINADE:
5 cloves, black garlic
3 tbsp fig balsamic vinegar
1 tbsp salt
1 tbsp maple syrup from Paul Family Farm
1 tbsp apple cider vinegar
2 tbsp ginger, chopped into large pieces (you will pick them out of the marinade later)
1. Pat pork belly dry with a paper towel.
2. Score the top of the pork belly with a knife.
3. Drizzle with marinade and let sit overnight.
4. Preheat oven to 300 degrees.
5. Place on a parchment-lined baking sheet and roast pork belly for an hour: the belly should have rendered out a lot of fat and the top should be slightly crispy.
6. Pour excess fat off of the pan and place bok choy and figs onto the baking sheet, sprinkle with salt, and broil until the top of the pork belly is brown and crispy and the figs are slightly charred. Thinly slice belly, sprinkle with salt, and serve with the charred figs and wilted bok choy.
RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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