Bistro 90 Pork Belly

Main courses

Pork Belly Rub

1/2 cup light brown sugar
1/2 cup blackening seasonings
2 tablespoons allspice
1 teaspoon ground clove


1/2 cup local honey
1/8 cup minced ginger
1/8 cup lemon juice
1/4 cup white wine

Pork Belly

Pork belly
U-10 scallops
White pepper
Olive oil
Black pepper


Mix all pork belly rub ingredients in a bowl. Apply to pork belly generously. Cook for 8 to 10 hours at 250 degrees until it reaches an internal temperature of 215 degrees and should be incredibly tender to the touch. Cool to less than 40 degrees. Slice a 1/2-inch piece and salt and pepper. Sear until outside is crispy. 

Pat scallops dry with paper towel and lightly season with salt and white pepper. Start a pan on high heat with butter and olive oil until butter starts to brown. Add scallops and sear tops and bottoms until crispy and golden brown. Inside should be opaque. 

For sauce, caramelize honey over medium heat until bubbling. Add white wine to deglaze. Add lemon juice and ginger, reduce on low heat for 15 minutes.