Instructions

PREPARE THE PORK BELLY (make 1 day ahead or start 3+ hours before serving):
1. Preheat oven to 300°F (150°C).
2. Using sharp knife, score fat side of pork belly in crosshatch pattern, cutting about 1/4-inch deep.
3. In small bowl, combine salt, pepper, smoked paprika, and brown sugar.
4. Rub spice mixture all over pork belly, pressing into scored fat.
5. Place pork belly in roasting pan or Dutch oven and add chicken stock, smashed garlic cloves, and thyme sprigs.
6. Cover pan tightly with aluminum foil or lid.
7. Braise in oven 2 to 2.5 hours until pork is fork-tender (fork should slide in easily with no resistance).
8. Remove from oven and let pork belly cool in braising liquid to room temperature, about 1 hour.
9. Once cooled, remove pork from liquid and refrigerate until completely chilled and firm, at least 2 hours or overnight (this makes cutting easier).
10. When ready to serve, cut chilled pork belly into 12 even portions (about 1-inch cubes or rectangular pieces).

MAKE THE PICKLED JALAPEÑO (can be made up to 1 week ahead):
11. Thinly slice jalapeños into rounds, removing seeds if less heat is desired.
12. Place jalapeño slices in heatproof bowl or jar.
13. In small saucepan, combine apple cider vinegar, water, sugar, salt, and coriander seeds.
14. Bring to rolling boil over medium-high heat, stirring to dissolve sugar and salt.
15. Pour hot pickling liquid over jalapeño slices, ensuring they are completely submerged.
16. Cool to room temperature, then cover and refrigerate. Use after at least 2 hours of pickling.

PREPARE THE APPLE GASTRIC (can be made 1 day ahead):
17. In medium saucepan, combine chopped apples, apple cider vinegar, sugar, apple cider, and salt.
18. Bring to simmer over medium heat and cook 15-20 minutes, stirring occasionally, until apples are very soft and breaking down.
19. Transfer mixture to blender and blend on high speed until completely smooth.
20. Strain through fine-mesh sieve, pressing on solids to extract all liquid. Discard solids.
21. Return strained gastric to clean saucepan and simmer over medium-low heat 10-15 minutes until reduced to light syrupy consistency (should coat back of spoon).
22. Cool to room temperature and transfer to squeeze bottle for easy plating. Refrigerate if making ahead.

MAKE THE CORRECTED CORN PUREE (make up to 2 hours ahead):
23. In medium saucepan, melt butter over medium heat.
24. Add minced shallot and sauté 2-3 minutes until soft and translucent (do not brown).
25. Add corn kernels and cook 5 minutes, stirring occasionally, until kernels are tender.
26. Add heavy cream and 1/4 cup chicken stock, bring to gentle simmer and cook 10 minutes until corn is very soft.
27. Transfer mixture to blender and blend on high speed until completely smooth, about 2 minutes.
28. Add additional chicken stock 1-2 tablespoons at a time while blending until puree reaches silky, pourable consistency (should flow easily but not be watery).
29. Strain through fine-mesh sieve into clean saucepan, pressing on solids to extract all liquid.
30. Stir in honey and season with salt and pepper to taste.
31. Keep warm over very low heat. If puree thickens while holding, stir in more stock to return to proper consistency.

PREPARE CRISPY BRUSSELS SPROUT LEAVES (make just before serving):
32. Separate Brussels sprout leaves from cores, discarding any damaged outer leaves.
33. Pat leaves completely dry with paper towels (moisture will cause splattering).
34. Heat vegetable oil in large skillet over medium-high heat until shimmering and very hot (test with one leaf - should sizzle immediately).
35. Working in batches to avoid overcrowding, add Brussels sprout leaves in single layer.
36. Fry 30-60 seconds per batch until crispy and edges are lightly browned but not burned (watch carefully as they can burn quickly).
37. Using slotted spoon, transfer crispy leaves to paper towel-lined plate.
38. Season immediately with salt while still hot.
39. Keep at room temperature until plating (do not cover or they will lose crispiness).

SEAR THE SCALLOPS TO PERFECTION (cook immediately before serving):
40. Remove side muscle from scallops if still attached (small rectangular tag on side).
41. Pat scallops completely dry with paper towels on all sides (this is critical for good sear).
42. Season both sides of scallops with salt and pepper just before cooking.
43. Heat vegetable oil in large cast iron skillet or heavy-bottomed pan over high heat until oil is smoking.
44. Carefully place scallops in pan in single layer with at least 1 inch between each (do not crowd or they will steam instead of sear).
45. Cook without moving for exactly 2 minutes until deep golden-brown crust forms on bottom.
46. Flip scallops using tongs or spatula and cook 1-2 minutes more on second side until golden crust forms (centers should remain slightly translucent for medium-rare).
47. Add butter to pan and tilt pan to pool butter, then spoon melted butter over scallops for 30 seconds to baste.
48. Remove scallops from pan immediately and drizzle with fresh lemon juice.

CRISP THE PORK BELLY (do this while scallops rest):
49. Heat clean skillet or sauté pan over medium-high heat (no oil needed as pork will render fat).
50. Add portioned pork belly pieces and sear 2-3 minutes per side until golden brown and crispy on all surfaces.
51. Remove to paper towel-lined plate to drain excess fat.

FINAL PLATING (work quickly while all components are hot):
52. Using large spoon or squeeze bottle, create swoosh or pool of corn puree on each of 4 warm plates.
53. Arrange 3 beautifully seared scallops per plate on or beside corn puree.
54. Place 3 crispy pork belly pieces strategically around each plate.
55. Using squeeze bottle or spoon, drizzle apple gastric decoratively around plate in dots or thin lines.
56. Distribute pickled jalapeño slices among plates (3-4 slices per plate) for heat and acidity.
57. Top each plate with crispy Brussels sprout leaves arranged artfully for height and textural contrast.
58. Serve immediately while scallops and pork are hot and Brussels sprouts are crispy.

SERVING NOTES:
Pork belly, pickled jalapeños, apple gastric, and corn puree can all be made ahead
Scallops and Brussels sprouts must be cooked just before serving
Reheat pork belly portions and corn puree gently before final assembly
Serve on warm plates for best presentation