baked macaroni with glazed pork belly

How To Make baked macaroni with glazed pork belly

• Step 1
  Fill a pot with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the macaroni has cooked through but is still firm to the bite, about 8 minutes. Drain well.
• Step 2
  Cut sliced pork belly into 1/2 inch cubes.
• Step 3
  Heat olive oil in a large, deep skillet over medium heat. Add pork belly cubes and fry for 3 minutes on each side until crispy and golden brown. Remove from heat.
• Step 4
  In a large bowl, combine minced garlic, crushed fennel seeds, sweet and tangy seasoning, minced ginger, brown sugar, teriyaki sauce, and cane syrup; whisk well until blended. Reserve 1/2 cup.
• Step 5
  Add cooked pork belly cubes; mix well for 3 minutes until coated. Cover with aluminum foil and refrigerate for 3 hours until marinated.
• Step 6
  Preheat oven to 350 degrees F. Coat a 13-in. x 9-in. baking dish with cooking spray.
• Step 7
  Heat the margarine in a medium saucepan over medium heat. Combine heavy cream, half and half, cream cheese,1/2 cup reserved glaze mixture, and half of the shredded pepper jack cheese. Stir well and bring it to a boil for 5 minutes until thickened.
• Step 8
  Add cooked macaroni and glazed pork belly mixture; mix well for 5 minutes until blended. Remove from heat.
• Step 9
  Pour over a prepared baking dish and spread evenly with a rubber spatula. Sprinkle with the remaining shredded pepper jack cheese.
• Step 10
  Bake for 25 minutes or until the cheese is melted. Cool completely for 10 minutes.
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