Falling Into Warmth
Chef Edgar Irias of Mayas shares his Pork Belly, Seared Scallops and Charro Beans
1 pound piece meaty pork belly
3 garlic cloves, crushed
1 white onion, coarsely chopped
2 chiles negros
2 teaspoons kosher salt
2 cinnamon sticks
2 teaspoons allspice
4 black pepper seeds
2 dinner spoons Sazon complete
2 teaspoons coriander seeds
2 dinner spoons brown sugar
Preheat oven to 250 degrees. In a large ovenproof saucepan, combine all ingredients and bring to a simmer over moderate heat. Cover, transfer to oven and braise pork until very tender, about 3 hours.
Transfer pork to a plate to cool slightly; discard braising liquid. In a large cast-iron skillet, heat canola oil. Add pork belly, skin side down, and cook over moderately low heat until golden and crisp, about 10 minutes. Transfer pork, skin side up, to a cutting board and let cool slightly.
2 sea scallops
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 Tablespoon unsalted butter
1 Tablespoon olive oil
Rinse scallops and pat dry. Sprinkle with kosher salt, pepper and garlic powder. Heat butter and olive oil in a large heavy bottomed skillet over medium-high heat. Add scallops, making sure they don’t touch each other. Sear scallops about 3 minutes on each side. (You want a nice brown crust on both sides, and the inside should be white and moist.) Serve immediately.
1 slice thick-cut bacon
3 cloves garlic, minced
2 small tomatoes, diced
8 ounces cooked black beans,
drained and rinsed
2 cups unsalted vegetable broth
1/2 teaspoon coarse salt
1 1/2 teaspoons coarsely ground black pepper
3 cups chopped fresh cilantro leaves, stems and root
1/2 teaspoon piri piri (Brazilian spicy sauce; substitute with any spicy sauce)
Cook bacon over medium heat in a large saucepot until crisp. Drain on paper towels and crumble. Add garlic to same pot, reduce heat to medium-low and cook, stirring, until golden, 2 to 3 minutes. Stir in broth, crumbled bacon, tomatoes, beans, salt, pepper, piri piri and half of cilantro. Cover and bring to a boil.
Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes. Stir in remaining cilantro. Transfer to a food processor and add the beans and process until smooth. Transfer to bowl.
To Plate Smear a line of hot charro bean purée on a plate. Place 2 scallops and cross 2 pieces of pork belly on top. Top with escabeche red onions, micro greens, tortilla angel hair and cilantro oil
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