Braised Pork Belly with Chef Jordan Lloyd of the Bartlett Pear Inn
Chef Jordan made enough for the whole audience to enjoy! It was delicious! And, our taste tester Ruby got a gift certificate from the Bartlett Pear Inn.
Braised Pork Belly
- 1 lb. fresh or smoked pork belly
- 2 quarts of vegetable or chicken stock
- 1 large Yukon gold potato, peels and sliced paper thin
- 1/2 cup clarified butter
- Salt to taste
Rigleigh Gardens Spinach
- 1/2 Spanish onion, sliced and caramelized
- 1/2 lb. garden spinach, cleaned and stemmed
- Salt to taste
- Olive oil drizzle
Place the pork belly in a large enough pot to hold the meat and stock together. It is important that the liquid is comfortably covering the meat. Bring the ingredients to a light simmer, cover with a lid and braise in a 325 degree oven for 3 hours. Pull the tender pork belly out of the stock and serve. If preparing in advance, the pork can be reheated in the oven by cooking for 10 minutes in a 250 degree oven. Reserve the stock for your next soup.
Toss the potato slices in a bowl with the clarified butter and salt to taste. Lay the slices, overlapping each other in a circle creating a potato flower design. Heat the pan on the stove just until the potatoes begin to get heated and then finish in a 350 degree oven until the potatoes are completely cooked through (fork tender). This should take about 12-15 minutes depending on the thickness of the potato slices. Pull from the oven and present the prettiest of the two sides on the plate. For more even cooking, flip the potato over halfway through cooking.
Add the drizzle of olive oil to a saute pan on medium heat. Add in the caramelized onions and spinach and heat until just warm. To retain all of the beautiful nutrients that spinach has to offer, barely cook, season with your personal salt preference and serve. Lay the lightly cooked spinach on the plate. Place the pommes maxim on the spinach and pork belly on top. Spoon a touch of the pork braising liquid on top of the pork belly and enjoy!
Additional garnishes: smoked salmon, sliced radishes, red onion, and chives.