Maple-Glazed Pork Belly Tart
We’re gettin’ piggy for sugaring-off season with this maple-soy-lacquered, tarted-up pork belly.
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 2 green onions, chopped
- 1/2 cup (115 g) cold unsalted butter, diced
- 3 tbsp (45 ml) milk
- 1 lb (450 g) pork belly, cut into slices 1/2 inch (1 cm) thick
- 1 tbsp (15 ml) olive oil
- 2 large onions, thinly sliced
- 6 tbsp (90 ml) maple syrup
- 3 tbsp (45 ml) soy sauce
Instructions
- Line a baking sheet with parchment paper.
- In a food processor, combine the flour, baking powder and salt. Add the green onions and pulse until finely chopped. Add the butter. Pulse until the butter forms pea-sized pieces. Add the milk and pulse until the dough begins to form. Remove and shape into a disc.
- On a lightly floured surface, roll out the dough into a sheet 1/8 inch (3 mm) thick. Trim the edges to obtain an 11-inch (28 cm) square. Transfer to the prepared baking sheet and fold the edges to create a 1/2-inch (1.5 cm) border. Keep in the freezer while preparing the pork belly.
We’re gettin’ piggy for sugaring-off season with this maple-soy-lacquered, tarted-up pork belly.