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Pan-Fried Pork Belly with Scallop and Squid, Caramelised Onions and a Balsamic Sauce

Succulent pressed pork belly served with pan-seared scallops, tender squid, rich caramelized onions, and a glossy balsamic reduction sauce.

DinnerSeafoodGourmetScallopsSquidPork Belly
Estimated Nutrition
Calories
786.4
kcal / serving
3145.6 kcal total
Carbs
27.2g
per serving
108.8 g total
Fat
59.6g
per serving
238.4 g total
Protein
35.6g
per serving
142.2 g total
Cook Time
140
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Caster Sugar
null
CondimentsSauces
5
tbsp
Balsamic Vinegar
null
200
ml
Balsamic Vinegar
null
Dairy
40
g
Butter
null
Liquids
250
ml
Chicken Stock
fresh
Meat
450
g
Pork Belly
null
NutsSeeds
4
clove
Garlic
null
1
bunch
Thyme
small
1
tsp
Sea Salt
coarse
0.5
tsp
Black Peppercorns
null
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
2
sprig
Thyme
null
OilsFats
1
tbsp
Vegetable Oil
null
1
tbsp
Vegetable Oil
null
Seafood
8
piece
Scallop
sliced in half horizontally to form two discs
4
piece
Baby Squid Tubes
finely sliced into rings
Vegetables
2
piece
Carrot
roughly chopped
1
piece
Onion
cut into quarters
1
stick
Celery
null
2
piece
Onion
finely sliced
4
piece
Banana Shallots
finely chopped

Method

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