Created By: 20160729T182801Z
Pork belly comes from a hog's '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 upon request. Pork belly may also be available online and in some ethnic food stores or specialty butchers.
- 1/2 Cup chopped and lightly packed parsley
- 3/4 Cup red wine
- 1 Quart beef or chicken broth
- 1 Tbsp. star anise (about 4)
- 1 1/2 Teaspoons whole cloves
- 1 pork belly (about 1 1/2 pounds)
- 2 medium carrots
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 cinnamon sticks
- 1 Pork belly (about 1-1/2 pounds)
- 1 celery stalk, chopped
- 2 Cups half-and-half
- 2 Tablespoons butter
- 1/8 Pinch salt
- Ground black pepper
- 2 garnet yams (about 1-1/2 pounds)
smoked sea salt
- 1 Package (6 ounces) Driscoll's Blackberries, plus more for garnish
- 1 Tbsp. sugar
- 1 Tbsp. water
PREHEAT oven to 300°F.PREHEAT a large skillet to very hot.CUT pork belly into 6 rectangles, approximately 3 inches by 4 inches.BROWN pork belly on both sides in skillet.REMOVE pork belly from skillet.SET ASIDE pork belly.ADD carrots, onion, celery, and parsley to the same skillet.COOK carrot mixture over medium-high heat until just starting to brown.ADD wine.COOK and STIR carrot mixture WHILE scraping bottom of skillet occasionally until liquid is nearly evaporated.RETURN pork belly to skillet.ADD broth, star anise, cloves, and cinnamon sticks.COVER skillet with a heatproof lid.SIMMER pork belly mixture over medium-high heat for about 5 minutes.PLACE covered skillet in oven.BAKE for about 2 1/2 hours or until pork belly is tender when sliced.REMOVE pork belly from pan.SET ASIDE pork belly.STRAIN liquid from skillet through a strainer and DISCARD solids.REFRIGERATE braising liquid until needed.TRIM some of the fat from each piece of pork belly.PLACE pork belly pieces on a plate or tray.PLACE another plate or tray on top of pork belly pieces.PLACE soup cans or something heavy on top of the tray to compress the pork belly pieces.REFRIGERATE pork belly pieces over night.SKIM fat from braising liquid if desired.PLACE braising liquid in a wide shallow pan.ADD pork belly pieces.HEAT pork belly pieces in braising liquid just until warm.REMOVE pork belly pieces.SET ASIDE pork belly pieces.SIMMER braising liquid over med-low heat until reduced by half WHILE you continue the rest of the recipe.
COMBINE blackberries, sugar, and water in a small saucepan.SIMMER and STIR blackberry mixture over low heat for about 5 minutes or until berries start to break open.
PEEL yams.CUT yams into 1-inch pieces.PLACE yams in a saucepan.ADD enough half-and-half to almost cover yam pieces.SIMMER yam mixture over medium heat for about 30 minutes or until yam is tender.STIR yam mixture occasionally.BLEND yam mixture until smooth using a handheld mixer or potato masher.ADD additional cream to yam mixture as needed to make a smooth purée.ADD butter.ADD salt and pepper.BLEND again until ingredients are incorporated.
PLACE pork pieces on six serving plates.DRIZZLE pork belly pieces with blackberry compote and braising liquid.GARNISH with chervil, smoked sea salt, and additional blackberries.ACCOMPANY pork belly recipe with yam purée.