BLT- Pork Belly- Sliced New Jersey Peaches- Heirloom Tomato- Bacon Snow- Micro Radish
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Submitted by William H. Myers, IV, CEC
From the Chef
“I like to take classic dishes and put a modern upscale look to them.”
5# Pork Belly
1# Brown Sugar
1# Kosher Salt
1 New Jersey Peach
1 New Jersey Heirloom Tomato
6 Micro Radish Leaves
4oz Bacon Fat
Combine sugar and salt, cover and coat pork belly, place in hotel pan. Warp tight and keep under refrigeration for 2 days. Flip each day.
Preheat oven to 400 degrees. Cook pork belly for 30 minutes. Then turn oven down to 200 degrees and continue to cook for 45 minutes or until tender. Should almost fall apart but stay together.
Slice Peaches and Tomatoes into thin wedges.
Add Tapiocamaltodextrin to food processer and turn on. Drizzle in liquid bacon fat.
Plate to desired look or to picture.
ACF reserves the right to remove inappropriate comments.