Pork Belly & Scallop Starter with Coffee Glaze

Chuck Hughes’ slow braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze.

Ingredients

Pork Belly

• 1/4 cup vegetable oil (60 ml)
• 2 pounds fresh pork belly
• 1 medium carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 unit onion, roughly chopped
• 1 unit fennel bulb, quartered
• 2 sprigs thyme
• 1 teaspoon black peppercorns (5 ml)
• 4 cups veal stock (1 l)
• 1 cup hard cider (250 ml) or apple juice

Scallops

• 4 large scallops
• unit Salt and pepper

Glaze

• unit Braising liquid (about 2 cups)
• 1 teaspoon black coffee (5 ml)
• 1 tablespoon honey (15 ml)