Bertolli

Los Angeles Pork Recipe List

Chloe

333 Culver Blvd., Playa del Rey, CA 90293
310-305-4505

PORK BELLY CONFIT WITH PICKLED VEGETABLES

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

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

    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

    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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