Salt & Sugar Pork Belly
Here’s how to prepare our Village Butcher salt & sugar pork belly with Madrona Farms roadside honour-box vegetables with a Miso, mustard and Maple syrup pan sauce.
The Village Butcher Salt & Sugar Pork BellyCourse: Dinner
Village Butcher salt & sugar pork belly with Madrona Farms roadside honour-box vegetables with a Miso, mustard and Maple syrup pan sauce
1 4lb salt and sugar pork belly roast, room temperature
- For the pan sauce:
4 cups chicken or pork stock
2 TBSP Apple cider vinegar
2TBSP Miso paste
2 TBSP Grainy mustard
3 TBSP cold butter
- For the Veggies
1 Pint Sunchokes, cleanse and halved
4 small turnips, cleaned and quartered
1 bunch carrots, cleaned and halved
1 large parsnip, cleaned, peeled and cut into bite-sized pieces
2 TBSP Olive oil
Salt and pepper to taste
Few sprigs of herbs, picked (Thyme, rosemary, sage and savoury are nice)
- Cook the pork for for 2 hours @ 300 then an additional 15-20 minutes @ 450 to brown and crisp the crust. Let rest 20 minutes before serving.
- Toss all the prepared vegetables in the olive oil and picked picked herbs. Season with salt and pepper and place on two, parchment lined bake trays. Cook @ 350 for 1 hour, stirring occasionally.
- While pork is resting, pour fat out of cooking pan (reserve for something good another time!) Add everything except for the butter. Reduce by half then whisk in the cold butter.
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