Hickory Smoked Natural Pork Belly with Orange & Maple Glaze, Served with Lobster Mac & Cheese

For the Pork:

1kg        Good Nature all natural pork belly  

6             California oranges       

500ml    Vermont maple syrup            

100ml    Smoke liquid       

100g      Chopped shallots         

100ml    Grand Marnier

Chopped parsley for garnish

Add smoke liquid and 500ml water, marinate and cover pork belly for 24 to 36 hours. Mix orange juice and orange sections, chopped shallots and simmer over low heat until reduced by half then take off heat and add maple syrup. Heat skillet/pan to medium high heat and sauté the pork belly skin side down for about two minutes then lower heat for another six minutes until crispy. Then flip the belly and pour the orange-maple sauce. Put into a 220°C oven for about ten to 12 minutes.                                  

For the Mac & Cheese:

1(700g)   Boston lobster or Alaskan king crab

300g        Fresh macaroni pasta 

500g        Wisconsin cheddar cheese

250ml      Milk

50g          Cornstarch

50g          Breadcrumbs

Steam lobster/king crab for about eight minutes and remove the meat from the shell and set aside. Boil macaroni (elbow) pasta and drain. Add milk, cornstarch bring to a boil and add cheddar cheese and melt over low heat then add cooked macaroni pasta and lobster/king crab meat. Fill small casserole or oven dish top with more cheddar cheese and breadcrumbs and bake at 220°C for about six minutes until top is golden brown.