Braised Bacon & Crispy Orange with Fresh California Avocados

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Serves: 12
  side fresh bacon, approximately 5 pounds
gal.  Citrus Brine (recipe follows)
  As needed  Orange Chips (recipe follows)
  As needed  Grilled Spring Onions
  As needed  Fresh California Avocado Sauce (recipe follows)
  As needed  Black Hawaiian Sea Salt
qt.  Pork Braising Liquid reduced to sauce consistency
    Citrus Brine
cups  freshly squeezed orange juice
cup  freshly squeezed lemon juice
1/2  gal.  cold water
cup  ice
cup  kosher salt
cup  granulated sugar
1/4  cup  black pepper corns
  oranges sliced thin
Tbsp.  chili flakes
  cloves garlic, smashed
    Braising Liquid
gal.  veal stock
lb.  mirepoix (carrots, celery, onion)
  bunch thyme
  bunch parsley
Tbsp.  black peppercorns
cup  orange juice
  large tomatoes, cut in half
    Fresh California Avocado Sauce
  Fresh California Avocado
  cloves garlic, roasted and pureed until smooth
Tbsp.  white balsamic vinegar
  As needed  Salt and pepper
Tbsp.  xanthium gum
tsp.  powdered vitamin C

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Bacon:
    Separately, sear bacon in a second rondo. Pour ½ cup oil and bring to high heat. Pat bacon dry and season with salt and pepper. Brown bacon on both sides until dark and golden. Remove browned bacon and add to braising liquid. Cover the bacon and cook in a convection oven at 300°F until tender (3-5 hours).

    Leave finished bacon in braising liquid to cool, refrigerate. When cool, remove bacon and cut in 2”-square blocks. Bring braising liquid to a boil and reduce to sauce consistency.

  2. Citrus Brine:
    Combine all ingredients and whisk until salt and sugar are dissolved; place in large plastic container. Place fresh bacon into the brine and refrigerate for 24-48 hours. Remove from brine and set in refrigeration to air dry for 12 hours. Discard brine.
  3. Orange Chips:
    On a slicer or by hand, slice 1 orange paper-thin. Lay flat on silpat tray or nonstick surface. Bake in 100°F oven until crispy on one side. Flip and repeat the process until all chips are crisp. Remove from heat and let cool on paper towel-covered plate.
  4. Braising Liquid:
    Pour ½ cup olive oil in a large rondo, and bring to high heat. Add vegetables and sauté until browned. Add orange juice and reduce until dry. Add veal stock and bring to a simmer; add herbs, peppercorns and tomatoes.
  5. Fresh California Avocado Sauce:
    Blend avocado and garlic until smooth, add vinegar, salt and pepper, and mix again. Remove from blender to a bowl. Whisk in Zanthium gum and vitamin C. Let set, and add cold water for consistency. Refrigerate until needed.
  6. To Plate the Dish:
    Per order, heat one square fresh bacon in braising liquid. Brush 2 pieces of green garlic with olive oil, season with salt and pepper, and grill. When bacon is hot, remove and reduce the remaining liquid to sauce consistency.

    On a plate or in a shallow bowl, fashion the grilled spring onions into an off-center wreath. Place the bacon on top of the green onions, and spoon the avocado sauce around the plate. Make a deep well on one side with 2 Tb of the avocado sauce. Finish the dish with 3Tb of braising liquid. Garnish with 3-4 orange chips and black Hawaiian sea salt.

Andy Arndt

Chef Andy Arndt, Truss, Portland, OR

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