Crispy Pork Belly
with Apple Ginger Glaze, Saurkraut Puree,
Pickled Cauliflower, and Dijon AioliINGREDIENTS
QUANTITY
Pork Belly
1 Whole
Cinnamon Sticks
3 each
Cloves
6 each
Black Peppercorns
2 tablespoons
Fresh Ginger
1 finger
Chicken Stock
4 cups
Sour Kraut
1 quart
Chicken Stock
to cover
Onion (small diced)
1 each
Garlic (minced)
2 cloves
Reisling Wine
2 oz.
Heavy Cream
1 cup
Cauliflower
1 head
Rice Wine Vinegar
2 cups
Sugar
2 cups
Chili Garlic Sauce
2 tablespoons
Lime Juice
1 oz
Apple Cider
3 cups
Cinnamon Sticks
2 each
Fresh Ginger
1 finger
Mayonaise
1 cup
Dijon Mustard
2 tablespoons
Orange Zest
1 tablespoon
Ground Corriander
1 teaspoon
Method:
For Pork Belly:
In a hot pan with a little oil, sear the pork belly on both sides until golden brown. Then place into a hotle pan and cover with the chicken stock, add the spices, cover with aluminum foil and cook at 300 degrees for 4 hours. Remove from liquid and cool in the refrigerator.For Sour Kraut Puree:
Sweat onions and garlic in a saute pan with a little bit of oil. Deglaze with white wine and reduce until almost dry. Add the sour kraut and sweat for about 5-8 min.
Add the chicken stock and allow the mixture to steep over low heat for several minutes.
Add cream and bring to a boil. Then puree mixture in a blender and pass it through a fine mesh strainer.For Pickeled Cauliflower:
In a sauce pot add vinegar, sugar, chili sauce, and lime juice and bring to a boil.
Cut the cauliflower into small flourettes and place in a heat proof container.
While still very hot, pour the vinegar mixture over the cauliflower until covered, and cool in the refrigerator.For Apple Cider Glaze:
In a sauce pot add cider, cinnamon, and ginger and bring to a boil. Turn down the stove to medium low heat and reduce until the liquid covers a spoon.
Strain out the cinnamon and ginger.For Dijon Aioli:
Combine mayo, dijon mustard, orange zest, and corriander with a whisk.To Present:
Cut the pork belly into 1 inch squares about 1/4 inch thick. Put in a 500 degree oven on a sheet tray until they are brown and crispy. Using a pastry brush, brush the apple cider glaze onto the belly pieces. Spoon some of the sour kraut puree onto the plate, and place the pork on top. Place a few of the cauliflower flourettes around the plate and drizzle a little of the dijon aioli on top of the pork. Garnish with micro greens or a little herb salad.
According to The Cook County Department of Health, Consuming raw or undercooked meat might just kill you.
For parties of 6 or more a gratuity of 20% will be added to the check.
