Spiced Pork Belly w/ Micro Greens & Radishes
Ingredients
Dry Cure Rub - Makes 2 Cups
- ¼ cup fennel seeds
- 2 tbsp cumin seeds
- 2 tbsp black peppercorns
- 4 pieces star anise
- 4 pieces cinnamon stick
- 4 tsp whole cloves
- 4 tbsp ground coriander
- 1 cup salt
- ⅔ cup sugar
Pork Belly
- ½ pork belly (approximately 4 lbs), rind off
- 2 cups cure mix (above)
- 2 quarts chicken stock, heated (water can be substituted)
- 4-6 roasted shallots (see instructions below)
Micro Greens Salad
- locally-grown micro greens (Chef Pancheri uses Equinox micro greens) - use as many greens as you like for a salad as big as you want!
Chili-Lime Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 serrano chili, minced
- salt & pepper to taste
How-to
Make the Cure Mix
- In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, black peppercorns, star anise, cinnamon stick, and whole cloves
- Transfer to a bowl and stir in the ground coriander, sugar and salt
Roast the Shallots
- Preheat oven to 300º
- Place unpeeled shallots in an air-tight foil wrap and roast for 50-60 minutes, or until soft
- Carefully remove from foil and peel
Prepare the Pork Belly
- Rub the pork belly with the dry cure, place in a plastic bag and refrigerate for 3 days
- On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 275-300°F
- Cover belly with chicken stock and cover pan. Place in oven and cook until tender, about 2½-3 hours
- Remove belly from braising liquid, reserving some of the liquid
- Place belly in saute pan with reserved braising liquid and bring to a boil
- Add roasted shallots. Place in oven for about 10 minutes before serving. (Or sear the fat side of the belly until crispy)
Make the Vinaigrette
- Whisk oil, lime and chili in a small bowl
- Add salt and pepper to taste
To Plate
- Place micro green salad on a plate
- Top with pork belly and roasted shallots
- Drizzle with reduced braising liquid