Another easy Molly Stevens recipe. I got the pork belly from Blue Rooster farm at the Sheridan Farmer's Market a few weeks ago and picked up the turnips at the Bethesda Farmer's Market on Sunday.
Pat the 2-lb pork belly dry and put on a rub of black peppercorns and toasted coriander seeds chopped not too fine in a spice grinder and then whirred again with coarse salt to mix. She also wants dill seeds chopped too, but since I could only find dill weed I mixed some of that into the rub. Rub all over and cover with plastic for a day or two.
To cook, pat it dry again, brown fat side down in olive oil for 8 min or so, remove and saute coarsely chopped carrot, celery and onion for another 8 min or so. Add chopped garlic, 4 whole cloves and 2 bay leaves for another minute, add 1/2 c. white wine, boil down and add 1 c. chicken stock. Bring to simmering, put the pork belly in fat side up and put in 325-degree oven for 2 to 3 hrs. Let cool in braising liquid, remove, make cross hatch in the fat, degrease and strain braising liquid and keep 1/4 c. for the turnips, and return pork belly and braising liquid to pan and put in 425-degree oven for 20 min.
For the turnips, peel and cut into 1-in. wedges, put into skillet with some fat, 1 tsp sugar and the reserved braising liquid, bring to simmer, cover and cook 10 to 12 min., then remove cover and let liquid evaporate.
The pork belly had a wonderful flavor but was very fatty and rich. The turnips almost scorched because it is too little liquid but they were very tasty and it was a perfect combination. Served with a salad.
No comments:
Post a Comment