Braised Pork Belly Top Chef Recipes
BRAISED PORK BELLY - TOP CHEF RECIPE
Provided by tulawdog
Number Of Ingredients 26
Steps:
- 1. Trim off excess fat around pork belly. 2. Start cold chicken stock in a roasting pan and add pork belly. Bring up to a boil. Remove pork belly from the stock and set aside. 3. Add garlic, shallots, white wine, soy sauce, and rice wine vinegar to the chicken stock and bring to a boil. Reduce heat to a simmer and add pork belly back in. Cover with parchment paper and foil and braise for 4 hours at 220-degrees F in the oven. Remove from oven and let pork cool in the braising liquid before portioning. 4. Strain out 2 cups of the braising liquid and simmer tomatoes and green until tender. Season and reserve. 5. For herb salad, whisk sherry vinegar with Dijon mustard until smooth. Slowly stream in canola oil while continuing to whisk vigorously to emulsify. Season. Toss all greens together with vinaigrette to taste. To Serve: 1. Place green bean and tomatoes with braising liquid in a bowl. 2. Portion pork belly and place in the center of the bowl. 3. Garnish with apple batons, black olives, lemon juice, truffles, and herb salad.
BRAISED PORK BELLY
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
- Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
- Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
- Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
- Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.
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- In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.
- Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
- Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
- Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.
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