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pork belly trimmed lemon garlic olive oil tarragon onions garlic water cornmeal butter heavy cream kosher salt black pepper pints strawberries grapes fennel red onion thyme chives parsley vinegar
Viewed: 10 - Published at: 2 years agoIngredients
- 1 pork belly trimmed
- 4 lemon zested and juiced
- 1 head garlic peeled and crushed
- 1 cup olive oil
- 5 sprigs fresh tarragon
- 2 onions small dice
- 6 cloves garlic
- 1 quart water
- 1 quart cornmeal
- 1 cup butter
- 2 quarts heavy cream
- kosher salt As needed
- black pepper As needed, freshly ground
- 2 pints strawberries tops removed, sliced
- 2 pints grapes sliced
- 1 cup dried apricot minced
- 1 cup dried cherry minced
- 2 cups fennel julienned
- 3 red onion small dice
- 1 tablespoon thyme minced
- 1 tablespoon chives minced
- 1 tablespoon parsley minced
- 1 quart cider vinegar
Method
- 1. In sous vide bag, rub belly with lemon zest, juice, garlic, salt, oil and thyme.
- 2. Place in circulator overnight at 140°F.
- 3. Remove and let cool.
- 4. Portion into servings.
- 5. Roast belly at 500°F until crispy.
- 1. Smoke fruit at 450°F for five minutes.
- 2. Sweat fennel and onion in a rondeau.
- 3. Pour off oil and add fruit, herbs, and vinegar.
- 4. Simmer until reduced and thickened.
- 1. In a large sautoir, saute the onion and garlic in olive oil until tender.
- 2. Add water and bring to a boil.
- 3. Stir in cornmeal, cook until tender.
- 4. Stir in butter and cream and season with salt and pepper.
