Sunday, April 13, 2008
Food, Recipes
Belly of the beast
Make PEASANT Bistro's braised pork belly
CREDIT:Photos/TRG
By ShaneDevereux
Friends and family often see me as the go-to guy for questions in the kitchen, particularly those concerning my favorite dishes. I have the incredible opportunity to cook amazing cuisine as chef at PEASANT bistro. I’m fortunate enough to have the kind of job that lets me experiment with new and exciting food, so it’s hard to pick a favorite. However, I’d have to recommend one of my personal favorites—the braised pork belly. A savory, yet simple dish, this meal always leaves my family and PEASANT bistro guests fully satisfied. Eaten alone or paired with your favorite side, this meal always packs a tasty punch. Hearty and fulfilling, a flavorful pork reduction compliments the dish giving diners the perfect blend of sweet and salty. This is without a doubt one of my favorite dishes to prepare!
Pork belly can be tough to work with, but with the proper preparation, this recipe is a breeze. Be sure to fully submerge the meat in the jus—parts that are exposed can burn and become dry. Try taking an old plate and placing it on top of the parchment paper before you wrap with aluminum foil. Don’t be scared to leave the cooked pork belly in the liquid if prepared a day ahead. This will ensure that the pork soaks up the juices, keeping the meat tender.
I recommend making the apple dressing ahead of time. But be sure to mix the slaw directly before serving to keep from getting soggy. Remember to slice the apples thin and long. Sprinkle a little lemon juice to keep them from browning too quickly. While easily paired with any side of your choice, I prefer a lentil ragout, a light bean salad, to balance the rich flavor of the pork. I have found that this dish also goes well with fried rice or roasted potatoes. You can get creative with the presentation by arranging pork slices neatly on top of your favorite side and topping if off with a few herbs for a nice garnish. SP
Shane Devereux is the executive chef at PEASANT Bistro. 250 Park Avenue West NW. Downtown. 404-230-1724. www.peasantatl.com.
BRAISED PORK BELLY
Serves 8
Brine
- 1 gallon water
- 8 ounces salt
- 5 ounces sugar
- ¼ cup black peppercorns
- ¼ cup juniper berries
- 3 sprigs fresh thyme
- 2 oranges
- ¼ cup whole coriander seed
Combine sugar, salt, juniper berries, coriander seeds, peppercorns, thyme, orange juice, zest and water.
Bring mixture to boil or just until salt and sugar dissolves.
Allow to cool, and add pork belly and submerge for 24 hours.
Pork Belly
- 1 pound fresh pork belly
- 1 cup apple cider
- 1 cup cider vinegar
- 3 cups chicken jus
- 1 pound mirepoix
- 1 cinnamon stick
- 2 sprigs fresh thyme
- ¼ pound frisee
- 1 apple
- Cooking oil
- Olive oil
- Parchment paper
- Aluminum foil
Preheat oven to 250 degrees F. Remove pork belly, and give a quick rinse to ensure no debris is left on. Lay on a sheet tray, and season with pepper and a little salt. Heat a sauté pan over medium high heat and add 1 tablespoon oil. Place in pork belly, and brown all sides to ensure proper cooking time. Drain off grease on towels. In a large sauté pot, add the mirepoix with 1 tablespoon of olive oil.
Sauté for 2 minutes. Then add the thyme, and deglaze with the vinegar and add apple cider. Add hot chicken jus, and set aside. Next, place the pork belly into deep roasting pan and cover with cider (just liquid), and cover with parchment paper and aluminum foil. Cook for 2 to 2 1/2 hours or until tender to the touch.
Remove from liquid, and keep on a sheet tray until ready to serve. Set aside the liquid for later.
Dressing
Take the liquid you set aside, and strain to remove all little particles. Reduce the liquid by ¾ or until it is the consistency of maple syrup. Place reduction into a stand blender or a quart container if using a hand blender. With blender running, add 2 tablespoons of Dijon mustard and 2 cups of canola oil in a thin stream until you reach a nice thick consistency. Transfer to the serving container of your choice.