Guests at Rassawek’s Spring Jubilee loved this demo by Chef Taz of Die Kuche!
Braised Pork with Cider Glaze and Blueberry Vinaigrette Salad.
Thanks to our sponsor Performance Food Group!
Ingredients
Pork belly and tea brine
- 2 lbs pork belly
- 4 Tea Bags chamomile tea blend
- 1-1/2 quart Water
- 1/3 cup salt
- 1/4 cup Sugar
- 1/2 lemon
- 1 bay leaf
- 1/2 Onion rough chopped
- 2 tbsp black peppercorns whole
- 2 garlic cloves smashed
Braising
- 1/2 head fennel chopped
- 4 small stocks celery thick sliced
- 4 carrots chopped
- 1/2 large Onion chopped
- 2 cups vegetable stock
Cider Glaze
- 400 ml hard cider
- 180 ml apple cider juice
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
Blueberry Vinaigrette
- 1/4 cup balsamic vinegar
- 1 tsp honey
- 1 tsp lemon juice
- 1 cup grape seed oil
- 1/3 cup blueberries
- 1 tsp shallots minced, optional
- 1/4 tsp garlic oil
Salad
Servings: people
Instructions
Pork belly and tea brine
- Combine water, tea bags, salt, sugar, and lemons in a pot. Bring the water to a boil. Let boil for 15 minutes. Allow brine to cool for an hour to room temperature. Place pork belly flat in a container. Add the tea brine and the onions, peppercorns, and garlic cloves. Place in refrigerator for 24 hours.
Braising
- After you have brined the pork belly, take out of the brine and rinse slightly to remove any attached ingredients, such as peppercorns. Place all vegetables in a deep casserole dish or a dutch oven and place pork belly on top. Cover container with foil. Preheat oven to 300F. Place covered container in oven for 3 hours. When finished, take out of oven still covered and allow to rest while you make the glaze.
Cider Glaze
- Preheat oven to broil while making the glaze for pork belly. Combine hard cider and apple cider in a sauce pan. Bring ciders to a boil on medium high heat. Add the sugars and allow to boil for about 3 minutes. Reduce heat to medium-low. Uncover the pork belly container and take out the pork belly. Surround the pork belly with foil, but allow the top to be exposed. Place on a sheet tray and brush on glaze once it reaches a syrup constancy. Place pork belly in broil oven. Baste pork belly every 4 to 5 minutes with the glaze for the next 12 minutes. Allow skin to crisp up if your pork belly has skin on it. If your pork belly does not have skin, allow the glaze to soak into the belly. Cook until skin is crisped, or for 20 minutes. Once done, take out pork belly from oven and allow to rest and cool. Once cooled it is easier to cut. Slice however you like and pair it with vegetables, put it with a salad, or make a sandwich out of the pork belly. The possibilities are endless.
Blueberry Vinaigrette
- Whisk together vinegar, honey, lemon, S&P, garlic oil, and shallots. While whisking, pour in oil slowly until emulsified. Place blueberries in Ziploc bag and mash until relatively smooth. You can also use a blender or food processor. Add blueberries to mixture and stir to combine.
Salad
- Add red onion to salad greens. Placed sliced apples and pork on greens. Drizzle with salad dressing. Add crumbled blue cheese, and sprinkle with a coarse finishing salt.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
