Cooking Edge: Crispy Mushroom Truffles with Crispy Pork Belly

Crispy Press Pork Belly wrapped with
Serrano Ham & Seared Scallops
Served with Ancho Naranja Mojo
Roasted Corn & Hearts of Palm Salsa ,
Sweet Potato Mash
 
Press Pork Belly
1 pc pork belly cut 12 in x 12 in
Make in cuts into the skin through out the
Whole pork belly
Place in a 400 degree oven for 3 hour
After 3 hours remove from oven place pork belly
In a oven pan place another pan over the pork
And 5 lbs of weight on top of the pan then
place in the fridge over night

Ancho Naranja Mojo
3 tablespoons of roasted garlic
1/4 cup heavy cream
1 chopped sage leaf
1 tablespoon butter
teaspoon ancho chile powder

Place all ingredients in a sauce pan
simmer til cream starts thicken
Place in blender , blend til it is smooth
Add salt & pepper for taste

Crispy Mushroom Truffles

2 cups mushrooms
1/2 tbs minced white onion
teaspoon Thyme
 4 oz cream cheese,
1/4 cup shredded mozzarella
2/3 cup shredded parmesan cheese,
1 cup flour.
5 egg yolk
2 cup Panko

Sauted Mushroom
with 1/2 tbs minced white onion teaspoon Thyme until mushroom is soft
Remove from stove and place in a mixing bowl
Add Mozzarella and Parmesan , mix then add cream cheese mix well ,
Start rolling the mushroom mixture in to small ball about
1-1/2 in in diameter

Bread the mushroom
Sequence , flour , egg yolk, panko

Fried in 350 degree oil until golden brown and ENJOY !!!!