Tony’s Take on Lacquered Pork Belly & Scallops at Patagon

Step by step

1. Preheat your oven to 300°F. Score the fat cap of the pork belly in a diamond pattern. Season generously with salt and pepper. Roast on a wire rack over a baking sheet for 2.5 to 3 hours until tender. Let it cool, then press it in the fridge with a weight on top to get it flat and uniform. Slice into 6 rectangular portions.
2. While the pork rests, make the mash. Boil the Yukon potatoes in salted water until fork-tender. Drain and pass through a ricer or mash by hand. Fold in the warm cream and the stick of butter. Season with salt and pepper until it tastes like a hug. Keep warm.
3. For the Spiced Maple Glaze: In a small saucepan, combine maple syrup, apple cider vinegar, cinnamon stick, star anise, and red pepper flakes. Simmer on low until reduced by half and syrupy (about 15 minutes). Strain and set aside.
4. In a cast-iron skillet over medium-high heat, sear the pork belly portions fat-side down until crispy and golden. Flip to warm through. Remove and set aside.
5. Wipe the skillet, add the remaining 2 tbsp butter and a splash of oil. Get it screaming hot. Sear the scallops for 90 seconds on one side until a golden crust forms, flip, and cook 30 seconds more. Don't overcook them; they should be like butter.
6. Quickly grill or pan-sear the asparagus with a little olive oil, salt, and pepper until tender-crisp.
7. To assemble: Paint a swoosh of the glaze on the plate. Place the crispy pork belly down. Perch three scallops right on top of the pork. Drizzle more glaze over everything.
8. Top with the diced apples, dried cranberries, and microgreens. Plop a generous scoop of Yukon mash on the side with the asparagus.
9. Finish with a sprinkle of Applewood Smoked Garnishing Salt over the scallops and pork to bridge that smoky flavor. DUNZO!