Pork Belly

Disney Food and Wine Festival

Long Pepper Braised Pork Belly with Cranberry Orange Salt
Chef Stefan Czapalay, c.c.c.
Chef Stefan’s Global Gourmet Inc

BULK RECIPE FOR FOOD SERVICE

Yields 4-6 portions

Pork Belly

Ingredients:

1 lb of Pork Belly
1 onion peeled and diced
1 stalk celery diced
1/2 carrot diced
1 clove garlic chopped
2 long pepper corns broken
1/8 cup canola oil
1 Tsp *Spice blend
1/2 cup red wine
2 cups chicken stock (or water and Bullion)
½ tsp of Over and Above Orange Cranberry Salt

Method:

Score the pork bellys in a cross hatch pattern ¼ inch deep.
Rub with spice blend and refrigerate for 1 day.
Rinse under cold water and thoroughly dry off pork belly with a clean kitchen towel
Pre-heat oven to 400 F
Place pork belly fat side down in the braising pans and place in the oven.
Reduce heat and allow fat to render for about 15 -20 minutes.
Cook pork until fat turns a nice golden color and crispy.
Turn pork and sear other side for 2 minutes and remove.
Drain off most of the fat (leave 2 Tbsp) and add vegetables and long pepper
Cook until vegetables are tender and starting to color
Add red wine and cook for 1 minute
Add pork and stock (liquid should just come to the top of the pork but not cover
Cover pans with foil and place in a 300 F oven
Cook until pork is extremely tender (approximately 2.5 hours)
Remove pork and let rest over night in refrigerator
Strain and reduce cooking liquids until a syrupy consistency
After resting the pork cut in a large size dice 1 inch by 1 inch
Place the cubes of pork back in their reduced cooking liquids and warm through.
Place pork on a plate and season with orange cranberry salt

Spice Blend
1 cup of brown sugar
4 tsp cinnamon
20 long peppercorns crushed
10 bay leaves crushed
2 tsp cayenne pepper
1 cup paprika
10 star anise crushed
10 all spice berries crushed
1 cup course sea salt

Method:

Mix ingredients together well  keeps for several days in an airtight container

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