© Chef Suman 2011 All Rights Reserved
Braised Pork Belly with Mustard Mash Details: Prep Time: 20 minutes Cook Time: 180 min Ready Time:  3 hour, 20 min SERVINGS: 2 servings Ingredients 1 1/2 pounds Pork belly 7 Kumquats Tablespoon honey 2 cups Chicken stock 2 Bay leaf Kosher salt 1 clove Garlic 1 chopped Carrot 1 chopped Celery 1 chopped shallot Cinnamon stick Directions:   Method: Combine the carrot, celery, onion and garlic kosher salt, pepper and brown them in a pan with olive oil. Add 2 cups of chicken stock and the kumquats followed by the garlic, honey, cinnamon stick and bay leave. While that is cooking, put the Pork Belly on a rack in the oven @ 400 degrees until the skin is crisp Approximately 40 minutes).  Remove the Pork Belly, take off of the cracklin and place the pork it in the braising liquid. Braise for about three hours making sure to check on it for it not to over reduce,  add water if it is starting to over reduce. Remove the pork belly and let rest and cut into 3 oz or so squares. Strain the braising liquid through a sieve and return to a pan to further reduce until its reached it perfect flavour should be a little salty and a little sweet adjust seasoning if needed. To serve put a nice quenelle of mustard mash or you favorite mashed potato, sit the pork belly on top and spoon some of the braising liquid around. Pork decadence !
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
Recipe   Archives WHO CHEF’S TABLE FAN  PAGE RECIPES of the week RECIPES RECIPES of the week RESUME