Roasted Pork Belly With Gingery Rhubarb Compote Food

RHUBARB GINGER COMPOTE

Steps:

• Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
• Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
• When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.

RHUBARB COMPOTE WITH GINGER

Steps:

• Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
• Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

SWEET AND SPICY RHUBARB GINGER SAUCE

Steps:

• Add all of the ingredients into a skillet on low and stir them together with a wooden spoon.
• Turn up the heat to medium and cook until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 20 minutes.
• Pour into a quart sized air tight container and store in the fridge until needed.

RHUBARB PORK LOIN

Steps:

• Preheat oven to 350°F.
• Place pork roast in roasting pan.
• Cut 8 to 10 slits in surface of pork and insert garlic slivers.
• Rub entire surface of roast with rosemary.
• Roast 1 hour.
• Meanwhile, combine remaining ingredients in small, heavy saucepan.
• Bring to a boil over high heat.
• Reduce heat to low.
• Simmer 10 minutes.
• Remove and discard whole cloves.
• Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
• Let stand 10 minutes to allow internal temperature to rise to 160°.
• Carve into thin slices.
• Heat rhubarb sauce remaining in roasting pan; serve with pork.

ROASTED PORK BELLY WITH GINGERY RHUBARB COMPOTE

Steps:

• Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
• Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
• Preheat oven to 250°F. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
• Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400°F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
• Slice pork and serve with Gingery Rhubarb Compote.
• DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350°F. Reheat until hot and fat is crisp, 20-30 minutes.