XIX Chef Andrew Fung shares his Indulgence 2013 Irving Farms Pork Belly Recipe
A couple weeks back I attended my first Indulgence – A Canadian Epic of Food and wine – at the Delta Edmonton South. I was lucky to score a ticket – this year’s event sold out in 3 days. Certainly one of the hottest food events of the year, this culinary feast pairs restaurants, local producers and Canadian wineries together for an evening of fabulous food and wine.
The event allows some of Edmonton hottest chefs to work with new products and producers, challenging them to make an innovative dish that showcases a great local product. This year Chef Andrew Fung of XIX Nineteen was paired with my friends Nicola and Alan Irving of Irving Farm Fresh.
Chef Andrew Fung, who won gold medal plates in 2010 as the chef of Blackhawk Golf Course, has been causing quite the stir in the kitchen at XIX Nineteen in south Edmonton. With all the rave reviews coming from his fine-dining menu at XIX Nineteen, I was excited to meet Chef Fung and taste what he would come up with some of Irving’s Berkshire Pork.
When I arrived at Chef Fung’s station I was excited to learn the dish was gluten free and featuring beets! (I’m Ukrainian so the combination of my favourite part of the pig and beets had me giddy). Chef Andrew Fung’s Irving Farms Berkshire Pork Belly with Roasted Walnut Red Beet Sauce and Pureed Spiced Apples was so good I had more than one portion. I am sure that is against the Indulgence rules but I couldn’t help myself – and I didn’t want Alan to have to eat alone.
Chef Fung was kind enough to share his recipe with me (and all of you). While I doubt my reproduction will look anything as delightful as his plated treat at Indulgence, the instructions are easy to follow and this dish is sure to impress your dinner guests.
I plan to visit Chef Fung at XIX Nineteen very soon – stay tuned for more fabulous Alberta Pork dishes from this culinary destination in South Edmonton.
Irving Farms Berkshire Pork Belly with Roasted Walnut Red Beet Sauce and Pureed Spiced Apples
4-6 large beets (about ½ kilo)
1 c rice wine vinegar
½ t salt
¼ t black peppercorns
Roasted Walnut Beet Puree
½ c roasted walnut
½ t olive oil
1 t black Pepper
Peel and slice beets and cook in water with the vinegar, salt and peppercorns until tender. Add walnuts, olive oil, and season to taste.Blend until smooth. Reserve.
Pressed Pork Belly
1 piece pork belly (about 1.3kg)
2 heads garlic
sea salt and freshly-ground black pepper
handful of thyme sprigs
olive oil, to drizzle
1 c splash of dry white wine
2 c brown chicken stock
Preheat the oven to 375F
Season pork belly with salt , pepper, olive oil, garlic Pour white wine and chicken stock into a baking pan/casserole dish with pork belly. Cover and bake for 2.5 hours
Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator. Cut belly into a ½ inch piece.
Pan-sear before serving.
2 Granny Smith apples
1/3 c dry white wine
¼ t cinnamon
Peel and seed apple and cut into 6 pieces. Put into a small pot with lid along with the wine and cinnamon. Steam over low heat until soft. Puree until smooth.
Serve the pork belly as an appetizer with the apple puree and beet sauce.
Makes about 10 portions.