For the pork belly
2# Fresh pork belly, skin removed
½ C Fennel seeds
¼ C Coriander seeds
1T Cumin seeds
3ea Bay leaves
1T Black peppercorns
2ea Star anise
1t ground cinnamon
1T white peppercorns
1T whole cloves
2C kosher salt
1 ½ C Granulated sugar
For the polenta
1C Grated parmesan
¼ # Butter
For the pickled onions*
2T Lemon Juice
½ t Salt
½ ea Red onion sliced very thin
1ea Preserved lemon* julienne
Mix all of the ingredients in a bowl and let sit at room temperature for 10 minutes before using
For the pork belly
In a spice grinder grind fennel, cumin, coriander, bay leaves, peppercorns, star anise and cloves together. Combine everything in a mixing bowl and mix thoroughly . Rub cure on pork belly all over and let sit on a cooling rack over a cookie pan in the refrigerator for 2 days. Rinse the cure off of the belly. Roast belly at 300 in a covered pan until tender, around 4 hours. Remove from oven and drain off liquid. Place the belly in the refrigerator and allow to cool.
For the polenta
Bring milk and water to a boil in pot and whisk in polenta. Cook over low heat for 2 hours stirring often. Season with salt, black pepper, parmesan and butter. The arugula will be added to the polenta right before you plate.
To assemble the dish
12ea Scallops – U-10
8ea ¼“ x 2” slices of pork belly
Heat a cast iron pan over medium high heat
Dry the scallops thoroughly on a paper towel
Add 1T of vegetable oil to the cast iron and cook the pork belly on both sides until it is crispy
Remove the pork belly from the pan and rest in a warm place
Season the scallops with salt and pepper and place in the pan
Cook the scallops until they have a nice golden crust on each side, about 4 minutes total
Stir the arugula into the polenta and spoon about 1½ C each on to 4 plates
Place 2 pieces of pork and 3 scallops on the polenta on each plate
Spoon a bit of the pickled onions and preserved lemon (draining off the juice) onto each piece of pork.
½ pound kosher salt
1 cinnamon stick
1 tablespoon black peppercorns
3 or 4 whole dried red chilies
1 tablespoon whole fennel seeds
1 tablespoon coriander seeds
2 bay leaves
1 cup Lemon juice
1. Using a sharp knife, split the lemons from one of the ends in a cross not quite all the way through to the other end so that it will open like a flower.
2. Pack lots of salt into the center of each lemon and set aside.
3. In a mason jar large enough to fit all of the lemons, place one layer of lemons in the bottom of the jar and sprinkle in a little of the dry spices. Put in another layer of lemons and repeat the layering process until the jar is full, the spices are all in the jar and the lemons are tightly packed together with no more room left in the jar. Add another lemon or two if necessary to fill the jar.
4. Bring the juice and enough water to fill the jar (about 1 cup) to a boil and pour over the lemons and spices until the jar is completely full. Screw the lid on tightly and store in a cool, dark place. Every two or three days turn the jar upside down and store upside down for another couple of days and turn back right side up. Repeat this procedure for a month to a month and a half until the skins of the lemons begin to appear slightly translucent.
5. When you are ready to use the lemons, remove from the jar and with a sharp knife, cut the lemons in quarters and remove the pulp, and pith leaving only the outer skin. Cut the skin in fine julienne strips or in a small dice or brunoise. Great for use in salads, salad dressings, sauces, marinades or stuffings.