Braised Kurobuta Pork Belly
Recipe courtesy of Brandon Testi, Executive Chef, Las Colinas Country Club (Irving, Texas)
Ingredients
- Ingredients for Pork Belly:
- Kurobuta/Berkshire pork belly - 1 ea. (raw)
- onion - 1 ea., rough cut
- celery - 1 ea., rough cut
- carrott - 1 ea., rough cut
- bay leaf - 5 ea.
- rosemary sprigs - 3 ea.
- thyme springs - 15 ea.
- chicken stock - 2 cups
- soy sauce - 1 cup
- Worcestershire sauce - 1/2 cup
- apple juice - 2 cups
- vegetable oil - 1/4 cup
- kosher salt - 1/4 cup
- black pepper - 1/4 cup
- water - as needed, to cover
- Ingredients for Cassoulet:
- black beans - 1 cup, soaked
- kidney beans - 1 cup, soaked
- navy beans - 1 cup, soaked
- pinto beans - 1 cup, soaked
- white beans - 1 cup, soaked
- vegetable oil - 1/4 cup
- onion - 1 cup, small diced
- carrot - 1 cup, small diced
- celery - 1 cup, small diced
- jalapeño - 1 ea., small diced
- garlic - 1/4 cup, minced
- smoked honey - 1/4 cup (made in house)
- braising liquid - 2 cups
- Ingredients for Zhoug:
- garlic cloves - 4 ea.
- cilantro bunches - 2 ea.
- jalapeños - 2 ea., seeded
- ground cumin - 1 pinch
- chili flakes - 1 pinch
- ground cardamom - 1 pinch
- kosher salt - 2 pinches
- extra virgin olive oil - 3/4 cup
- lime juice - 1/8 cup
Instructions
Procedure for Pork Belly:
- Start by scoring the pork belly. This is done by creating hatch marks across the entire top of the belly, cutting down only 1/16”. (Chef's note: This help create a beautiful presentation and helps render the fat when cooking.)
- Once scored, completely rub the belly in the salt and pepper. Then beginning searing the belly on a large flat surface with half of the oil on medium heat. (Chef's note: This is not a super-hot sear; the belly needs to render some fat slowly while developing a nice outside texture. We are looking for a deep charred color. Just past golden, but not burnt.)
- While the pork is searing, in a large roasting pot, add the rest of the oil and begin to cook the vegetables and herbs on medium high heat.
- Once a nice color is achieved on the pork, add seared side up on top of vegetables into the large roasting pan. Add in the liquid to just cover the vegetables and some of the pork. (Chef's note: We want the top exposed to keep the beautiful, seared top.)
- Cover pot and put into a 325°F oven for approx. 3 hours or until fork tender.
- Once completely cooked, refrigerate overnight in the liquid.
Procedure for Cassoulet:
- Start with adding the oil, carrot, celery, jalapeño, onion and garlic to a large sauce pot and sweat until translucent over medium heat, approximately 5 mins.
- Once semi cooked, add in the soaked beans and all the liquid. Cover with lid. Drop temp to low and let slowly simmer/stew for 30 mins to and hour depending on how soaked your beans are. Check periodically. The beans should just become soft but not mush.
- Drizzle in the honey. Gentle stir, keeping the beans whole.
- Once the desired flavor is achieved, set off to the side until plate up.
Procedure for Zhoug:
- Place all ingredients into a powerful blender except the oil. Blend on high until everything is well mixed. You may need to scrape down the sides a few times.
- Once mixed well, stream in the oil until a smooth and creamy purée has developed. Taste and further season to your liking if needed.
