Pan Fried Scallops with Braised Pork Belly and a Copella Winter Warmer Reduction

Method

1. For the pork belly: place the pork in a large pan and cover with the Copella Winter Warmer juice. Add the whole carrot, onion and celery.

2. Slowly bring to a simmer, then cook for 1-2 hours, or until the pork belly is cooked and tender. Remove the belly from the stock, reserving a few spoonfuls of the stock for the Copella Winter Warmer reduction.

3. Let the pork belly cool until cool to touch, place in the fridge until needed.

6. For the Copella Winter Warmer reduction: heat the Copella Winter Warmer juice and a few tablespoons of the reserved pork belly cooking stock in a small pan. Simmer until the liquid has reduced to a thick sauce.

7. Remove the pork belly from the fridge and thickly slice it. Heat a non-stick frying pan over a high heat and fry the pork belly slices for 2-3 minutes on both sides, or until heated through and golden-brown all over. Transfer to serving plates.

8. For the scallops: return the pan used to cook the pork belly to the heat and fry for 1-2 minutes on both sides, or until golden-brown and just
cooked through.

9. To serve, place the scallops on top of the pork belly slices. Drizzle with the Copella Winter Warmer reduction.