Braised pork belly, miso, butterscotch

 This was adapted from a recipe posted by Michael Ruhlman. The dish was absolutely delightful. I made puff paste to provide additional texture to the dish.  That was a fun way to spend a day.  I may make a post on puff paste later.

Pork belly braised at 250 F for 6 hours in orange juice, with bay leaves, black peppercorns, coriander seed, bay leaf, shallots, garlic, and onion. Then seared and served with a miso-butterscotch sauce. Butterscotch made in the typical way (melted brown sugar & cream), and added to a miso, butter, chickenstock, braising liquid, soy sauce, garlic, shallot. Sauce reduced and then the seared pork is cooked to reheat in the sauce. Garnished with red and green chilies. The salad from last night made another appearance. Interestingly the shallots turned a really nice shade of pink.