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Recipes
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 Braised Spiced Fresh Pork Belly | | Ingredients | Weight | Measure | | Curing Ingredients | | | | Star Anise | | 3 | | Cinnamon Sticks | | 2 | | Cloves | | 1/2 tsp. | | Black Peppercorns | | 4 tsp | | Coriander Seed | | 2 tsp | | Fennel Seed | | 1 tsp | | Kosher Salt | | 1 cup | | Sugar | | 1/4 cup | | Garlic (peeled and chopped) | | 1 tsp | | Fresh Slab Pork Belly | 3 lb | | | Fresh Thyme | | 4 sprigs | | Fresh Sage | | 4 sprigs | | Pickled Shallots | | | | Small Shallots | | 12/each | | White Wine Vinegar | | 1/2 cup | | Water | | 1/2 cup | | Sugar | | 1/2 cup | | Mustard seeds | | 1/2 tsp | | Coriander Seeds | | 1/2 tsp | | Fennel Seeds | | 1/2 tsp | | Crushed Red Pepper Flakes | | 1/2 tsp | | Bay leaf | | 1 | | Pickled Shallots | | | | Small Shallots | | 12/each | | White Wine Vinegar | | 1/2 cup | | Water | | 1/4 cup | | Sugar | | 1/2 cup | | Mustard seeds | | 1/2 cup | | Coriander seeds | | 1/2 tsp | | Fennel seeds | | 1/2 tsp | | Crushed red pepper flakes | | 1/2 tsp | | Bay leaf | | 1 | | Additional Ingredients | | | | Olive oil | | 1 Tbsp | | Onion (Rough Chop) | | 1 | | Carrot (Rough chop) | | 1 | | Stalks Celery (chopped) | | 2 | | Garlic cloves (smashed) | | 2 | | Fennel Seed (toasted) | | 1 Tbsp | | Cinnamon sticks | | 2/each | | Mustard Seeds | | 2 Tbsp | | Black peppercorns | | 2 Tbsp | | White peppercorns | | 1 tsp | | Bay leaves | | 3/each | | Tomato puree | | 1 Tbsp | | White wine | | 1 1/2 cups | | Pork Stock (can be dark poultry or light veil) | | 2 qt | | Maple syrup | | 2 Tbsp | | Whole grain mustard | | 2 Tbsp | | Ragout | | | | Pancetta (sliced thin and then diced small/brunoise) | 1 lb | | | Sweet onion (small dice) | | 1 | | Carrot (Small Dice) | | 2 | | Bulb Fennel (Small Dice) | | 1 | | Stalks Celery (Small Dice) | | 2 | | Ginger (Minced) | | 1 Tbsp | | Garlic (Chopped) | | 1 tsp | | Fresh Fava Beans (Removed from pods, blanched 2 minutes, shocked and shucked) | 3 lb | | | Cooked Borlotti Beans | | 1 cup | | Scallions (Sliced) | | 3/each | | Sage (Chopped) | | 1 tsp | | Unsalted Butter (Cold) | | 1 Tbsp | | Salt and Pepper | | 1 Tbsp | | Sprigs Chervil | | 6 | | To cure the belly: | | Preheat oven to 300F. Combine first 6 spices together, place on a sheet tray and toast in the oven, 5 minutes. Remove from oven and crush in a mortar and pestle or grind coarsely in a spice grinder. Combine with sugar, salt, garlic and herbs. Score skin with a sharp knife…about 1” diamonds (1/8th of an inch deep). Rub all sides with salt mixture and place in a non-reactive pan to cure. Cover. Refrigerate for 48 hours. | | Pickled Shallots | | Place all ingredients except shallots in a pot. Bring to a boil, add shallots, cook until tender. Reserve. Preheat oven to 300F. Remove the pork from the cure, scrape off spice mixture, rinse and pat dry. | | Remaining Instructions | | Heat a skillet over medium-high heat, place belly in pan, skin side down. Brown on all sides, remove from pan and reserve. Add onion, carrot and celery…cook until softens and gets golden. Add garlic and spices, cook another 4 minutes, add tomato puree. Deglaze with wine, reduce by half. Add stock, bouquet and maple syrup, bring to a boil. Add pork belly in and cover. Place in oven. After 20 minutes remove cover, baste every 10-15 minutes, turn if necessary. (getting too brown). Continue cooking until tender, about 1 more hour. Once done remove from oven, carefully lift pork out onto a plate, strain sauce into a sauce pot and place over medium heat. Bring sauce to a boil, down to a simmer, skim excess fate and reduce to 2c, stain again. Whisk in grain mustard. Taste and adjust seasonings. | | Ragout | | Place a large skillet over medium-high heat. Add pancetta to pan, brown. Drain fat leaving just about 1 Tbsp. Add onions, celery, carrot…cook until soften, without color. Add garlic and ginger, continue cooking. Add beans, herbs and scallions, season. Add butter and 2 Tbsp reserved braising liquid. Taste, adjust. Place about 3-4 Tbsp onto each plate in the center. Top with a square of braised belly, spoon mustard sauce over the top. Garnish with pickled shallots and a chervil sprig. Serve warm with a crisp white wine. |
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