| Short Description |
| Pepper Brasied Pork Belly with Roasted Garlic Aioli and Heirloom Tomato Concasse
|
| Ingredients | Weight | Measure |
| Pepper Braised Pork Belly: | | |
| Trimmed fresh pork belly cut into 4-5oz squares | 3lb -3.5lb | |
| Kosher Salt | | to season |
| Fresh Ground Peppercorns (Your favorite blend) | | to season |
| Vegetable oil (For searing) | | as needed |
| Yellow Onions (Large Dice) | | 2 large |
| Carrots (Large Dice) | | 2 large |
| Celery (Large Dice) | 4 ribs | |
| Brown sugar | | 1 cup |
| Whole peppercorns | | 12/each |
| Nutmeg | | ¼ tsp |
| Pork stock | | 3-4 quarts |
| Roasted Garlic Aioli | | |
| Roasted Garlic Puree | | ½ cup |
| Mayonnaise | | 3/4 cup |
| Ground White Pepper | | to taste |
| Kosher salt | | to taste |
| Tomato Concasse | | |
| Olive oil | | to drizzle |
| White balsamic vinegar | | to drizzle |
| Kosher salt | | to taste |
| Fresh ground pepper | | to taste |
| Assorted greens | | as needed |
| Crostini | | 24/each |
| Herb Oil | | to drizzle |
| Pepper Mill | | as needed |
| Method of preparation |
Score diamond pattern on fat side of belly pieces. Season both sides with salt and pepper.
Heat braising pan on stove add enough oil to coat bottom. Place belly fat side down and caramelize. Turn and do the same to the meat side then remove Add vegetables and caramelize. Add brown sugar, peppercorns and nutmeg let cook until it forms syrup consistency. Return belly to pan. Deglaze with chicken stock.
Cover with foil and place in a 325* oven for 45 minutes. After time is up check tenderness. Put back in oven at 300* checking every 20 minutes for tenderness. When done place pieces of pork on cooling rack. When cool cut each piece into two triangles.
|
| For Roasted Garlic Aioli |
| mix ingredients together and adjust seasoning. Place in squeeze bottle add set aside. |
| For Heirloom Tomato Concasse |
| remove core of tomatoes slice in half and remove seeds. Cut tomatoes into medium dice. Place into bowl and toss gently with oil, vinegar, salt and pepper. Set aside. |
| Preheat saute pan over medium heat |
| Lightly coat each side of pork triangles with pepper and place in pan until crisp and deep golden brown. (155 degrees) |
| Service: |
| Layer crostini, greens and tomato concasse in a napoleon style on half the plate. Drizzle aioli and herb oil around plate as desired. Then place two triangles of pork one leaning on the other on the other half of the plate. Grind fresh pepper over plate. |
