subject: Braised Pork Belly With Blueberry Compote [print this page] Prep Time: 25 minutes, plus overnight marinade | Cook Time: 4 hours | Makes: 4-6 servings
Pork Belly
3-4lbs. Weightpork belly
1Tbsp. fennel pollen
1Tbsp. celery salt
2tsp. garlic powder
1tsp. black pepper, coarse ground
2Tbsp. butter
1onion, chopped
2carrots, chopped
1celery stalk, chopped
1bay leaf
3cups veal or pork stock
1cup red wine
1/2cup cider vinegar
1pkg. Driscoll's Blueberries
6Tbsp. butter, chilled
Warm Blueberry Compote
2pkg. Volume Driscoll's Blueberries
1/4cup orange juice
2Tbsp. raw or Turbinado sugar
Cauliflower Pure
1lb. cauliflower florets
1-2Tbsp. whole grain mustard (Pommery preferred)
1Tbsp. butter
Garnish
Celery sprouts, lemon juice and Kosher salt
Instructions
1.Combine blueberries, orange juice and 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat just until sugar melts and berries are glossy. Set aside.
2.Cut pork belly into 3x4-inch pieces. Combine fennel pollen, celery salt, garlic powder and pepper; rub evenly over pork. Cover and refrigerate overnight.
3.Preheat oven to 375F.
4.Place pork in a deep roasting pan or Dutch oven. Roast uncovered 20 minutes. Poke the fat layer all over with a roasting fork. Return to oven for 20 minutes or until fat starts to brown and render. Scrape off any excess salt and seasonings. Reduce oven to 325F.
5.Meanwhile, melt butter in a large skillet. Add onion, carrots, celery and bay leaf. Cook over medium heat until very soft. Add stock, red wine and cider vinegar; bring a boil. Remove from heat.
6.Add stock mixture to the roasting pan. Cover and return to oven for 2-1/2 hours until pork is very tender. Let the roast cool slightly, then remove roast and strain the stock left in the roasting pan.
7.Simmer stock in a saucepan until slightly reduced; season to taste with salt and pepper.
8.Simmer 1 package blueberries and 1 tablespoon butter in another saucepan until juices release. Add the reduced stock, simmer 1 minute then strain through a fine sieve. Return sauce to pan. Bring to a simmer and whisk in butter 1 tablespoon at a time until sauce is thick and silky.
9.Boil cauliflower in salted water until tender. Drain. Spread on a baking sheet and place in a hot oven to dry slightly, about 6 minutes.
10.Pure cauliflower, mustard and butter in a food processor until smooth.
To Serve
1.Re-warm ingredients as needed. Spoon the cauliflower pure onto serving plates. Slice pork and arrange along side of pure. Spoon the warm blueberry compote over pork and surround with warm blueberries. Garnish with celery sprouts drizzled with lemon juice and a dash of kosher salt.
Specialty Ingredients
1.Pork belly comes from a hogs belly or underside and is succulent and rich in flavor. This cut is not widely available in supermarkets, but can be ordered from the meat department manager upon request. Pork belly may also be available online and in some ethnic food stores, including Chinese and Hispanic markets. Fennel pollen and celery sprouts can be found in Italian specialty food stores or gourmet spice retailers.
