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Passion for Pork www.PassionforPork.com

Pork Belly with Roasted Walnut Red Beet Sauce and Pureed Spiced Apples

Pork Belly with Roasted Walnut Red Beet Sauce and Pureed Spiced Apples

Chef Andrew Fung
XIX Nineteen, Edmonton

Ingredients

Pressed Pork Belly

1 piece pork belly, about 1.3 kg (3 lb)
2 cloves garlic
Sea salt and freshly ground black pepper
Olive oil
2 cups (500 mL) chicken stock
1 cup (250 mL) dry white wine
Handful of thyme sprigs

Roasted Walnut & Pickled Beet Purée

4-6 large beets, about 500 g (1 lb), peeled and sliced
1 cup (250 mL) rice wine vinegar
1 Tbsp + ½ tsp (17 mL) salt, divided
¼ t (1 mL) black peppercorns
Water
½ cup (125 mL) roasted walnuts
½ tsp (2 mL) olive oil
1 tsp (5 mL) freshly ground black pepper

 

Apple Purée

2 Granny Smith apples, peeled, cored and cut into 6 slices
? cup (85 mL) dry white wine
¼ tsp (1 mL) cinnamon

 

Preparation

Pressed Pork Belly
Preheat the oven to 375°F.
Rub pork belly with salt, pepper, garlic and olive oil. Place seasoned pork belly in a baking pan or casserole dish and pour chicken stock and white wine on top. Cover and bake for 2½ 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 cans to flatten it. Cool completely, then chill for 4 hours or overnight in the refrigerator.

Roasted Walnut & Pickled Beet Purée
Place beets, vinegar, ½ tsp salt and black peppercorns into a large saucepan. Add water to cover. Bring to a boil, then lower heat and simmer until beets are fork-tender. Remove from heat and drain. Add walnuts, olive oil, remaining salt and pepper. Purée using a blender or food processor until smooth. Set aside.

Apple Purée
Place apple slices, white wine and cinnamon in a small saucepan. Cover and cook over low heat until apples are softened. Purée with a blender or food processor until smooth. Set aside.

To serve, cut pork belly into ½" slices and pan-sear until browned on both sides. Serve with apple and beet purées.

Yield: 10

Prep Time: 240 Minutes
Cooking Time: 150 Minutes
Total Time: 390 Minutes

Approximately 10 Servings

Tags: Andrew Fung | apple | beets | pork belly | walnut |