Togarashi Spiced Pork Belly with Ponzu Sauce & Apple Fennel Scallop Crudo

Pork Belly
Ingredients: 

1 C - House dried Togarashi chiles
1 ea - Dried orange peel
1 T - Ground ginger
9 C – Kosher Salt
7 C – Granulated sugar  
1 ea – Skin on pork belly
4 ea - Carrot  
1 ea – Celery
2 ea – Onion
1 ea – Fennel stalks
1 qt – Chicken stock
1 C – White wine 

Carrot Puree
Ingredients: 

6 ea – Carrots
1 ea - Onion
1 1in piece – Ginger
1 T – Unsalted butter
½ C – White wine
½ C – Chicken stock
1 T – Kosher salt
1 t – Ground peppercorn melange 

Apple Salad
Ingredients:

2 ea – Apple
1 ea – Fennel
4 ea – Scallion
1 ea  – Lemongrass  
1 C – EVOO  
1 t – Salt
½ t - Pepper

Black Garic Ponzu
Ingredients

¼ pt - Soy
¼ pt – Mirin
¼ pt - Local Honey
¼ pt – Yuzu Juice
1 bulb – Black Garlic
-Combine in blender
-Blend until smooth

Thinly Sliced Scallop Crudo
Ingredients: 

Shaved Green Meadow Farm Asian Pear
Shaved Dagele Brothers Daikon
Formisano Farms scallion
Green Meadow Farm lemongrass EVOO (from other recipe)
Pickled Green Meadow Farm Anaheim Chilies
Gehman Farms pea shoots
Course cape may sea salt (Togarashi infused)

Method of Preparation:
Pork Belly:

Prepare cure: measure the first 5 ingredients and combine. Score the skin of the pork belly, then in a pan, cover the bottom of the pan with the cure, place the pork belly down, then completely cover the pork belly in cure. Let sit for 1 and half days. After that, rinse the belly thoroughly, dry, and then sear on both sides.

Cut mirepoix (last 4 ingredients), place in bottom of a roasting pan, with the white wine, and duck stock as well. Place seared pork belly, on top then cover pan with foil. Roast/braise pork belly for 3 hours, then cool. While cooling, press the pork belly with another pan, weighted down, so you are left with a perfectly flat slab of pork belly. Slice into sections and wrap for later use.

Carrot Puree:
Slice onion, and ginger and begin to sweat in a small pot. Peel and chop carrots, and add to pot, continuing to sweat 5 minutes or so. Season with salt and pepper. Add white wine, cook for 2 minutes, and then add stock. When tender, blend in vita mix until smooth.  

Apple Salad:
In a small pot on the stove, bring EVOO to a simmer. Add lemongrass, and cut heat let oil steep until flavor is infused. Finely slice, apple, fennel, and scallion, and place into a bowl. Combine and dress lightly with the lemongrass oil. Season with salt and pepper.  

Black Garlic Ponzu:
Combine in blender. Blend until smooth.