Delicias Restaurant: Sherry-glazed Confit Pork Belly with caramelized fuyu persimmon, pistachio & buttered crab

Executive Chef Michael Knowles
www.deliciasrestaurant.com

Serves 10

1 fuyu persimmon, peeled & sliced into wedges
3 oz sherry wine
3 oz sherry vinegar
2 oz maple syrup
4 tbs extra-virgin olive oil
1/4 slab of raw pork belly cut into ten 2 inch x 2 inch pieces
1 oz butter
3 oz picked crab meat
1 tsp chopped chives
1 whole lemon, juiced
2 oz crushed pistachios, toasted
Micro fines herbs for garnish

Method
Heat a sauté pan over medium heat with 2 tablespoons oil. Sauté persimmons until golden brown. Add sherry wine. Reduce out alcohol to taste. Add sherry vinegar and maple syrup.

In another pan, heat 2 tablespoons olive oil up to its smoke point. Add pork belly fat side down. Cook on all sides until crisp and golden brown. Add persimmons to pan to coat with glaze.

In another pan, melt butter and warm the crab meat. Finish with chive and lemon juice.

To serve
Place persimmon wedges all facing the same way in a line. Slice belly into seven slices and fan out on persimmons. Drizzle remaining glaze on belly and plate. Sprinkle crushed pistachios on and around plate. Place buttered crab on top of belly and garnish with micro fines herbs.