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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

  1. Braised Pork Belly:
  2. *
  3. One 2-pound piece pork belly
  4. *
  5. 3 onions, chopped
  6. *
  7. 2 carrots, chopped
  8. *
  9. 3 celery stalks, chopped
  10. *
  11. 1 small bunch fresh thyme
  12. *
  13. 1 small bunch fresh parsley stems
  14. *
  15. 1½ Tbsp. black peppercorns
  16. Shallot-Ginger Confit:
  17. *
  18. 1½ cups thinly sliced shallots
  19. *
  20. 2 Tbsp. thinly sliced fresh ginger
  21. *
  22. ¼ cup honey
  23. *
  24. ⅓ cup red wine vinegar
  25. *
  26. ¼ tsp. cracked black pepper
  27. *
  28. Salt
  29. Finishing:
  30. *
  31. ¼ cup honey
  32. *
  33. ½ cup red wine vinegar

Steps

  1. 1.
  2. Preheat the oven to 300'F.
  3. 2.
  4. 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.
  5. 3.
  6. 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.
  7. 4.
  8. 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.
  9. 5.
  10. Divide the shallot-ginger confit among the plates and top with the pork. Serve warm with steamed rice or crusty bread.