Slow Roasted Pork Belly with Tomato Jam Recipe

Chef Chris Colburn / Dalvay by the Sea
Slow Roasted Pork Belly | Green Grits | Caramelized Cauliflower | Tomato Jam | Pork Jus


Tomato Jam Recipe


5 kg Ripe Tomatoes
50 grams White Sugar
30 ml Sherry Vinegar
Pinch Saffron
Pinch Turmeric, ground


Core, blanch, and skin the tomatoes and then small dice.
In a rondeau, lightly caramelize the sugar, add the vinegar, and then the tomatoes.
Cook until all of the liquid has evaporated and season with salt and pepper.

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