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Pork Belly with Spring Pea and Buttermilk

Pork Belly with Spring Pea and Buttermilk

Chef Sean O'Connor's recipe featured at the Red Ox Inn during June is Pork Month 2016. 

Ingredients

Pork Belly
1 large pork belly
1/4 cup kosher salt
1/4 cup sugar
2 tbsp black pepper, ground
2 tbsp fennel seed, toasted and ground
1 tsp curing salt
8L chicken stock
4 star anise

Pea puree
1 cup shelled peas
1 spring mint
1/2 cup ice
salt to taste

Buttermilk dressing
2 egg yolks
1/2 cup canola oil
1 lemon
1/2 cup buttermilk
2 tbsp chives
2 tbsp chervil
ground black pepper
kosher salt

Preparation

Combine salt, sugar, pepper, fennel seed and curing salt in a bowl.  Evenly coat the inside of the pork belly and place in fridge for 8 hours.  Rinse off pork belly and place in a large braising pot with chicken stock and star anise. Braise in the oven at 220*F for 8 hours or until tender.  Let cool in the fridge in the braising liquid overnight. When it has cooled, press the belly between two baking trays. Remove the skin from the belly and cut the belly into 1 inch squares.

Blanch peas in boiling water to brighten colour.  Puree peas and mint. Add ice cubes a bit at a time until the puree becomes smooth.  Season with salt. Store in fridge.

*Note- Blending with ice instead of water will keep the puree cold while blending which will help maintain the colour.

Start the dressing by making making an aioli.  Slowly whisk the oil into the egg yolks until a mayo forms.  Season with lemon juice.  Add buttermilk, chives and chervil.  Season with black pepper and salt.

To serve, gently sear pork belly and reheat in oven.  Place pea puree in the bottom of a bowl. Place belly on top. Sauce with buttermilk dressing.  Garnish dish with fresh mint, fresh peas and pea shoots.

Tags: pork belly | Red Ox Inn | Sean O\'Connor |