In an effort to kick start the local food movement tons of great recipes have been popping up that feature regional products. I’ve already posted one great recipe from Bistro Stefan and below is another one from Kaitlin Byrick, Local Foods Local Chefs Coordinator.
Braised Pork Belly
2 lbs boneless pork belly
4 cloves garlic
1 onion, roughly chopped
3 stalks celery, roughly chopped
1 sprig fresh thyme
1 sprig rosemary
1 dried bay leaf
4 cups chicken stock
½ cup soy sauce
½ mirin (rice wine)
1 tbsp packed brown sugar
Salt and freshly ground black pepper
Preheat oven to 225F. Place pork belly skin side up in a medium oven proof casserole dish and score skin with a sharp knife. Scatter garlic, onion and celery over and around pork belly.
Add thyme, rosemary, bay leaf, stock, soy sauce and mirin to the casserole dish. (Liquid should come halfway up pork; if it doesn't , add water). Cover tightly with foil and bake, stirring occasionally and basting pork with liquid, until very tender, about 6 hours.
Increase oven temperatures to 500F. Sprinkle top of pork with brown sugar and salt and pepper to taste; bake uncovered until top is golden and skin is crisp, about 20 minutes. Let cool, then cut into slices. Strain sauce and drizzle over meat.
Serves 4
No comments:
Post a Comment