Pork Belly w/ Apple, Radish and Squash by Chef Shaun O'Neale

Pork Belly w/ Apple, Radish and Squash

Serves 4

 

Pork Belly

1 lb pork belly

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 carrots, chopped

4 cloves garlic, chopped

3 sprigs thyme

4 cloves

2 star anise

1 cup pork stock or chicken stock

Salt and pepper to taste

 

Butternut Squash Puree

1 small butternut squash

1 tablespoon extra virgin olive oil

1/2 heavy cream

Salt and white pepper to taste

 

Roasted Radishes

8 radishes

1 tablespoon extra virgin olive oil

Salt and pepper to taste

 

Onion Tuile

100 ml water

50 ml vegetable oil

20 g AP flour

2 grams onion powder

Pinch of salt

Pinch of white pepper

 

Apple Cider Jus

1/2 cup sugar

2 cups apple cider

Reserved pork cooking liquid

1/4 cup soy sauce

4 tablespoons butter

 

Pork Belly Glaze

1/4 cup apple jelly

1 tablespoon honey

1 tablespoon whole grain mustard

1 tablespoon apple cider vinegar

Salt and pepper to taste

 

Caramelized Apples

2 granny smith apples, cut into wedges

2 tablespoons sugar

 

 

To start the pork belly: Pre heat the oven to 300 degrees. Trim the pork belly so that it is even on the sides and close to a rectangle shape. Salt the pork with kosher salt and place in the fridge for 1 hour. Place the CookCraft French Skillet over medium heat and add the olive oil and let heat. Add the onions and cook until they start to caramelize, about 5 minutes stirring often. Add the carrots and cook until the carrots start to soften, about 5 more minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the thyme, clove, star anise and the pork stock, Season with salt and pepper to taste and bring to a simmer. Remove the pork belly from the fridge and rinse well to remove excess salt. Season with pepper and add to the skillet. Cover and transfer to the oven for 4 hours or until completely tender all the way through.

 

Remove the pork belly from the oven and let cool slightly in the cooking liquid. Remove the belly from the skillet and place in a baking dish, place another baking dish on top of the belly and add some cans to act as weights. We are trying to compress the pork belly so we can cut even pieces. Place in the fridge for 24 hours. Strain the cooking liquid and reserve, discard the vegetables.

 

To make the butternut squash puree: Pre heat the oven to 350 degrees. Remove the seeds from the squash and place in the in the CookCraft French Skillet, drizzle the olive oil over the squash and season with salt and white pepper. Place in the oven and bake until completely tender, about 1 and half hours. Remove from the oven and let cool. Once cooled remove the meat of the squash from the flesh and place in a blender. Gently heat the cream in the CookCraft 3 qt sauce pan. Add the cream to the squash in the blender and season with salt and white pepper. Puree until very smooth and transfer to a squeeze bottle. Keep warm until ready to serve.

 

To make the roasted radishes: Pre heat the oven to 400 degrees. Place the radishes on to a sheet of parchment paper and season with salt and pepper. Wrap the radishes up in the parchment paper and place in the oven. Cook for 25 minutes. Once cooked let cool slightly and then cut in half lengthwise before plating.

 

To make the onion tuile: Place all the ingredients in a bowl and whisk well to combine. Place the CookCraft 10 in skillet over medium heat and add the tuile mixture. Let cook undisturbed until golden brow and crispy. Should take about 10 minutes. Once the tuile starts to crisp it can burn fast so make sure to keep an eye on it through the entire process. Once crispy transfer to a paper towel.

 

To make the apple cider jus: Place the sugar in the CookCraft 3 qt sauce pan over medium low heat and cook until caramelized about 5 minutes. Add the apple cider and whisk well to get all of the caramel off the bottom of the skillet. Raise the heat to medium high and reduce the cider by 3/4ths. Add the reserved pork cooking liquid and the soy sauce and continue cooking until the sauce thickly coats the back of the spoon. Turn off the heat and whisk in the butter 1 tablespoon at a time. Season with salt and pepper if needed. Keep warm until ready to serve.

 

To make the pork belly glaze and finish the pork belly: Pre heat the oven to 400 degrees. In the CookCraft 3 qt sauce pan add the ingredients for the glaze over low heat and season with salt and pepper. Cook until the apple jelly has melted and a glaze has formed. Remove the pork belly from the fridge and cut into 4 even squares. Place the CookCraft 10 in skillet over medium heat and add a little of the pork fat from the reserved cooking liquid (or a splash of live oil). Sear the pork belly on all sides making sure the skin is very crispy. Transfer the belly pieces to a baking sheet lined with parchment paper and spoon the glaze over the belly. Place in the oven and cook for about 5 to 8 minutes until the belly is warmed through and tender. Remove the belly from the oven and let rest for 5 minutes.

 

To make the caramelized apples: Season the apples with the sugar and place the CookCraft 10 in skillet over medium high heat. Add the apples and cook until both sides are caramelized about 3 to 5 minutes. Transfer to a plate and reserve for plating.

 

To plate the dish: Place 1 piece of pork belly to the side of each plate. Place 3 apples per plate making them look like sun rays coming off of the belly. Add 4 radishes to each plate in between the apples. Squeeze on 9 to 11 dots of the squash puree making the dots different sizes. Break apart the onion tuile and place 4 to 5 pieces around the plate. Finish the the cider jus right next to the pork belly.


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