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

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

A copycat recipe that you can easily make right at home in just 4 hours (includes cooling).

Recipe made for PelicanPassageBob
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APPLEWOOD SMOKED GARNISHING SALT Buy now from Salted Perfection $16

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This is surf and turf for people who know better than to order a rubbery lobster tail. We are talking rich, melt-in-your-mouth pork belly paired with sweet, butter-seared scallops. The menu at Patagon calls out a 'spiced maple glaze,' so we are building a sticky, aromatic sauce that cuts through the fat. Served alongside creamy Yukon mash and grilled asparagus, this plate hits every texture note you need. It is elegant, heavy-hitting, and exactly how you impress a table.

Scale:

Ingredients

  • 1.5 lbs Pork belly, skin-on
  • 12 Large sea scallops (U10 size), dry
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 bunch Asparagus, woody ends trimmed
  • 0.5 cup Maple syrup (Grade A)
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Soy sauce
  • 1 Cinnamon stick
  • 1 Star anise pod
  • 0.5 cup Heavy cream
  • 4 tbsp Unsalted butter
  • 1 Granny Smith apple, small dice
  • 0.25 cup Dried cranberries
  • Microgreens (for garnish)
  • Olive oil
  • Kosher salt
  • Black pepper
  • 1 tsp Applewood Smoked Garnishing Salt (Salted Perfection)

Instructions

  1. PREP THE BELLY: Score the skin of the pork belly in a crosshatch pattern. Season liberally with kosher salt and pepper. Roast at 300°F for 2.5 to 3 hours until tender. Let it cool, then press it flat in the fridge (put a heavy pan on top) for at least an hour to get that uniform shape. Slice into thick rectangular portions.
  2. MAKE THE MASH: Boil the Yukon potatoes in salted water until fork-tender. Drain and pass through a ricer or mash thoroughly. Fold in the heavy cream and butter. Season with salt and pepper to taste. Keep warm.
  3. BUILD THE GLAZE: In a small saucepan, combine maple syrup, apple cider vinegar, soy sauce, the cinnamon stick, and star anise. Simmer on low for 10 minutes until slightly thickened and aromatic. Remove the spices.
  4. SEAR AND LACQUER: In a hot cast-iron skillet with a little oil, sear the pork belly portions, skin-side down first, until crispy. Flip and brush generously with the spiced maple glaze. Let the sauce tack up and lacquer the meat. Remove and rest.
  5. THE SCALLOPS: Wipe the pan or use a clean non-stick. Get it searing hot with a touch of oil. Pat scallops bone-dry and season with salt. Sear for 2 minutes on one side until golden brown. Flip, butter baste if you like, and cook 1 more minute. Do not overcook.
  6. THE VEG: Toss asparagus in olive oil, salt, and pepper. Grill or pan-sear until tender-crisp.
  7. ASSEMBLY: Plate a swoop of the glaze. Place the pork belly down. Stack three scallops on top of the pork (or lean them against it like the photo). Add a mound of mash and the asparagus. Scatter the diced apples and cranberries around.
  8. FINISH: Sprinkle the Applewood Smoked Garnishing Salt over the scallops and pork just before serving. Top with microgreens.

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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