MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Abraham Conlon's Fried Pork Belly w/Pickled Vegetables
Categories: Pork, Vegetables, Herbs, Chilies, Wine
Yield: 8 Servings
MMMMM--------------------------PICKLES-------------------------------
1/2 lb Cauliflower; cored, in
- bite-size florets
3 md Carrots; thin sliced
1/2 English cucumber; halved
- lengthwise, sliced 1/4"
2 oz Green beans; in 1" lengths
2 Shallots; quartered
- lengthwise
5 cl Garlic; crushed
Salt
1 c Datu Puti * or unseasoned
- rice vinegar
1/4 c Sugar
5 sm Dried hot chilies
2 Bay leaves
1 ts Coriander seeds
1 ts Cumin seeds
MMMMM----------------------------PORK---------------------------------
2 1/2 lb Meaty pork belly; skin and
- some fat trimmed, in 1"
- cubes
Salt & pepper
2 tb Extra-virgin olive oil
2 tb Minced garlic
1 c Portuguese white wine
1 1/2 tb Dijon mustard
1/2 c Mixed olives
MAKE THE PICKLES: In a large bowl, toss the cauliflower,
carrots, cucumber, green beans, shallots and garlic with
1 tablespoon of salt. Let stand for 1 hour. Rinse the
vegetables and squeeze gently to remove excess water.
In a medium saucepan, combine the vinegar, sugar,
chiles, bay leaves, coriander and cumin with 1 cup of
water and 2 teaspoons of salt. Bring to a boil, stirring
to dissolve the sugar and salt. Remove from the heat and
add the vegetables. Let cool completely, about 1 hour.
MAKE THE PORK: Season the pork belly with salt and
pepper. In a large, deep skillet, heat the olive oil.
Add the pork and cook over moderately high heat,
stirring occasionally, until the fat starts to render
and the meat is browned, about 8 minutes. Add the garlic
and cook for 30 seconds. Carefully add the wine and
bring to a boil. Cover and simmer over moderately low
heat until the pork is very tender, about 20 minutes.
Using a slotted spoon, transfer the pork to a serving
bowl. Discard the fat and cooking liquid.
Drain the pickled vegetables, reserving 1/4 cup of the
brine; discard the chiles and bay leaves. Add the
drained pickled vegetables to the pork. In a small bowl,
whisk the reserved pickling liquid with the mustard,
then stir the mixture into the pork and vegetables along
with the olives. Mix well and serve.
MAKE AHEAD: The drained pickled vegetables can be
refrigerated for 2 days.
* NOTES: Datu Puti is Filipino cane vinegar. It's
available from Amazon
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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... "Some age, others mature." -- Sean Connery
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