Super Porky Tomato Jam
- 2lb Fresh Tomatoes
- 4oz Garlic, chopped
- 1 each Onion, small diced
- 2 cups Sugar
- 1 healthy pinch Kosher Salt
- 3 grinds Black Pepper
1). Peel tomatoes and remove seeds. Rough chop tomatoes
2). Combine all ingredients into a nonreactive sauce pot and bring to a boil.
3). Turn flame down to medium low and simmer until the majority of the liquid has evaporated. This requires frequent stirring to ensure even cooking and to prevent scorching.
4). Transfer to the fridge overnight to cool. At this point, you have tomato jam. To make it into Super Porky Tomato Jam, continue below…..
- 1 each (3-4lb) Pork Belly, Skinless
- 1 cups Kosher Salt
- 1 cup Brown Sugar
- 4oz Garlic
- 4oz Onion, chunked
- 2 TBL Peppercorns
- 3 oz Fresh Thyme
- 1 gallon Water
- As needed White Wine
1). Combine Salt, Sugar, Garlic, Onion, Peppercorn, Thyme & water to sauce pan. Bring to a boil, remove from heat and cool to 45®F.
2). While brine is working/cooling, score the fat on top of the belly into 1” squares, transfer to nonreactive pan.
3). When brine has cooled, add to the pork belly pan, make sure the belly is submerged. Cover and refrigerate for 12-18 hours.
4). Remove belly from brine (discard brine) and pat dry. Place the belly fat side down in a large skillet over medium heat. Cook till fat is beautifully golden brown, flip and cook the other side to a similar golden brown. 5). Transfer to a deep oven safe pan. Slather the bellies with Tomato Jam, add White Wine. Cover and bake for 6 hours @ 225®.
6). Remove from oven and transfer bellies to a sheet pan (spatulas help!) and refrigerate overnight. Save all the braising liquid and fat in the refrigerator overnight
7). The next day, remove the congealed fat from the top of the tomato jam and discard. Place the rest of the jam into a nonreactive pan and reduce to jam like consistency over medium low flame, stirring frequently.
8). Cut the pork belly into desired portions. Reheat in the deep fryer (350 for 3 minutes) or in an oven (400 for 10-15 minutes).