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JGV braised pork belly w/ shallot-ginger confit
(recipe, Hank Sawtelle)
Introduction
http://chefsgonewild.blogspot.com/2008/02/braised-pork-belly-with-shallot-ginger.html
Ingredients
- Braised Pork Belly:
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- One 2-pound piece pork belly
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- 3 onions, chopped
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- 2 carrots, chopped
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- 3 celery stalks, chopped
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- 1 small bunch fresh thyme
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- 1 small bunch fresh parsley stems
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- 1½ Tbsp. black peppercorns
- Shallot-Ginger Confit:
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- 1½ cups thinly sliced shallots
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- 2 Tbsp. thinly sliced fresh ginger
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- ¼ cup honey
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- ⅓ cup red wine vinegar
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- ¼ tsp. cracked black pepper
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- Salt
- Finishing:
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- ¼ cup honey
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- ½ cup red wine vinegar
Steps
- 1.
- Preheat the oven to 300'F.
- 2.
- To make the braised pork: Put all the braised pork ingredients in a Dutch oven or casserole. Add enough water to cover the pork and bring the mixture to a simmer over medium-high heat. Transfer to the oven and cook, uncovered, until the pork is tender, about 2 hours. Remove from the oven and set aside to cool.
- 3.
- Meanwhile, make the shallot-ginger confit: Put the shallots, ginger, and honey in a medium saucepan. Set over medium-high heat and cook, stirring occasionally, until the shallots are softened and caramelized, about 10 minutes. Add the vinegar and cook until it has evaporated. Add ½ cup water and turn the heat to low. Simmer the mixture until it is almost dry. Season with salt and pepper to taste. Set aside.
- 4.
- Remove the pork from the Dutch oven and cut into 1-inch cubes. Put the honey in a large saucepan and set over medium heat. Cook until thickened and a deep amber color, about 5 minutes. Add the vinegar and stir well. Add the pork and cook, stirring occasionally, for 10 minutes. If the mixture becomes too thick, add a tablespoon of water.
- 5.
- Divide the shallot-ginger confit among the plates and top with the pork. Serve warm with steamed rice or crusty bread.