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JGV braised pork belly w/ shallot-ginger confit
(recipe, Hank Sawtelle)
- Braised Pork Belly:
- One 2-pound piece pork belly
- 3 onions, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley stems
- 1½ Tbsp. black peppercorns
- Shallot-Ginger Confit:
- 1½ cups thinly sliced shallots
- 2 Tbsp. thinly sliced fresh ginger
- ¼ cup honey
- ⅓ cup red wine vinegar
- ¼ tsp. cracked black pepper
- ¼ cup honey
- ½ cup red wine vinegar
- Preheat the oven to 300'F.
- 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.
- 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.
- 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.
- Divide the shallot-ginger confit among the plates and top with the pork. Serve warm with steamed rice or crusty bread.