When coming up with new ideas for your holiday menus, try to find ways to put a fresh spin on a classic favorite, like with Chef Marcus's New Surf-N-Turf dish! Surf and Turf doesn't have to mean steak and lobster! Instead, offer up this juicy pork belly and seared seabass pairing served on a bed of mixed vegetables and fingerling potatoes. Brainstorm other ways to surprise your customers with this menu favorite, then share your recipes with us on Instagram @SyscoAtlanta!
8433963 Seabass Fil Bnls Sknls 8 oz
9810599 Vegetable bend Chfcut Key La
0898890 Potato Fresh Fingerling Mixed
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/2 cup fresh lime juice (from 3 limes)
- 1/4 cup light brown sugar
- 1/4 cup thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 3 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- 2 cups low-sodium chicken broth
- 2 scallions, thinly sliced
- In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.
- Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade.
- In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
- Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil.
- Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
- Simply season the sea bass with salt and pepper, then sear the outside on a flat. Finish in an oven
- Cut potatoes in half and blanch all the vegetables in a pot of salted water. Finish by sauteing with butter