Braised Pork Belly
Ingredients
Scale
- 36 Poppyseed Spoons
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Braised Pork Belly
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1 Large Carrot, Chopped
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1 Onion, Chopped
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2 Celery Sticks, Chopped
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2 Garlic Cloves, Smashed
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Sprig Fresh Thyme
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2 Bay Leaves
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16 oz good quality Cider
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Small splash Cider Vinegar
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1 liter Fresh Chicken Stock
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2.5 lb Boneless Pork Belly
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2 T Sunflower Oil
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1 small Purple Cabbage, thinly sliced
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¼ Cup Sugar
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2 t Kosher Salt
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½ Cup Olive Oil
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3 T Lemon Juice
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½ t Celery Seeds
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Cracked Black Pepper to taste
Instructions
- Preheat oven to 350 degrees. Place all ingredients except the pork and oil in a flameproof casserole dish. Bring to a boil and add pork making sure it is fully submerged. Add water if necessary. Cover with foil, place in oven, and roast for 3 hrs.
- Remove pork from casserole and heat up a saute pan over high heat. Add oil and sear pork for 4-5 minutes on each side. Portion pork into ½ inch cubes.
- Meanwhile, strain roasting liquid and reduce by half. Whisk in roux to thicken.
- Place cabbage in bowl with salt and sugar. Transfer to colander and let drain for 1 hour. Transfer back to bowl with remaining ingredients.
- Place small amount of cabbage in spoon bowl. Top cutlery with Pork Belly and garnish with sauce.
Nutrition
- Serving Size: 36
