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| PORK BELLY CONFIT WITH PICKLED VEGETABLES |
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| INGREDIENTS: PORK BELLY CONFIT |
7 lbs pork belly
1/2 C rosemary, rough chopped
1 C savory, rough chopped
6 ea bay leaves, rough chopped
6 ea whole garlic, chopped
3 C Kosher salt
1 C sugar
1/2 C black peppercorn
1/2 gal duck fat
2 ft cheese cloth
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| INGREDIENTS: PICKLED VEGETABLES |
10 baby carrots, peeled and cut in half
20 red pearl onions, peeled
3 black radishes, cut into slivers
1/2 lb chanterelle mushrooms (small and firm), cleaned |
| METHOD: PORK BELLY CURE |
| Preheat oven to 275 degrees.
Mix sugar, salt, rosemary, savory, bay leaves, peppercorns and garlic.
Lay cheese cloth flat.
Spread a healthy layer of the salt mixture in the middle of the cheese
cloth, roughly larger then the size of the pork belly.
Place the pork belly on the salt mixture, cover the pork belly with
more of the salt mixture.
Wrap the cheese cloth around the belly. Place on a rack with a drip
pan underneath. Place in the refrigerator for two days.
After the second day, remove the cheese cloth and salt mixture.
Lightly rinse the belly and dry with a towel.
In a large Dutch oven, bring the duck fat just to a simmer. Carefully
add the belly, the belly should be completely submerged with enough
room to allow the fat to slowly boil without boiling over.
Place in oven for 3 1/2 hours.
Remove the Dutch oven from the oven. With a large handled slotted
spoon and tongs remove the belly from the fat. The belly is very tender
at this point so have a firm grip and plenty of support from the
spoon on the bottom.
• Place on a rack with a drip pan, cool over night.
• Cut into 3-ounce pieces. |
| METHOD: PICKLED VEGETABLES |
| Place all the vegetables in a cleaned mason jar. |
| INGREDIENTS: PICKLING SOLUTION |
3 T black mustard seeds
2 t cumin seeds
2 t fennel seeds
1t chili flakes
4 garlic cloves
2 in ginger, peeled and sliced thin
1 C white wine vinegar
1 C water, boiling
2 t Kosher salt
1 C granulated sugar
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| METHOD: PICKLING SOLUTION |
| Bring all to a simmer for 10 minutes. Pour the pickling solution over
the vegetables and immediately seal the jar for 2 days. |
| INGREDIENTS: GARNISH |
mustard oil
celery heart leaves
flat leaf parsley
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| TO FINISH |
| Place a cast-iron skillet on medium heat for 40 seconds.
Add 2 tablespoon oil, carefully place the belly skin side down and
lightly sear, place in a 350-degree oven for 5 minutes, just until the
belly is warmed through.
Place the belly on a plate, choose the pickled vegetables and place
them on and around the belly. Splash a little of the pickling liquid on
the plate. Drizzle the mustard oil over everything, place the celery
heart leaves and parsley leaves over the vegetables. |
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