Crisp Pork Belly with Corn Rice Middlins and Peanut Slaw
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Credit: Hugh Acheson, Chef/Partner, Empire State South, Atlanta
The National Culinary Review, November/December 2011
Ingredients
1 T. roasted peanut oil
1 lb. pork belly, skin removed, seasoned all over with salt and pepper
½ yellow onion, sliced thinly against grain
2 sprigs rosemary
1 garlic clove, smashed
2 cups chicken stock
Corn Rice Middlins (recipe follows)
Peanut Slaw (recipe follows)
Corn Rice Middlins
2 cups chicken stock
½ t. kosher salt
1 cup broken kernel Carolina Gold rice
2 cups freshly cut corn
1 T. unsalted butter
Peanut Slaw
2 cups shaved savoy cabbage
½ cup grated carrot
½ cup julienned red onion
½ t. kosher salt
¼ cup roasted peanut oil
2 T. freshly squeezed lime juice
½ cup minced scallion
¼ cup shelled, roasted peanuts
Instructions
1. Preheat oven to 325°F.
2. Heat peanut oil in heavy lidded skillet or Dutch oven that can accommodate pork belly. When hot, sear pork belly on both sides until nicely browned. Remove; drain off excess fat.
3. Make bed of onion, rosemary and garlic in bottom of pan. Add chicken stock; bring to a boil. Put pork belly back in pan; cover tightly. Braise in oven 2 hours.
4. Remove from pan; cool. Pour jus through fi ne-mesh strainer. Allow fat to rise to top; remove.
5. When pork belly is cool enough to handle, cut into 6 even cubes. Heat large nonstick pan over medium heat. Crisp pork belly on all sides; add braising jus.
6. To plate: Place ¼ cup corn rice middlins on each plate; perch pork belly piece on top. Drizzle with braising jus; finish with peanut slaw.
Corn Rice Middlins
Method: Bring chicken stock and salt to a boil; whisk in rice. Stir well; reduce heat to a simmer. Cook until rice is cooked and liquid absorbed, about 20 minutes. Turn off heat. Purée corn in blender with just enough liquid to process. Fold puréed corn into rice; whisk in butter. Reserve warm.
Peanut Slaw
Method: Combine cabbage, carrot, red onion, salt, peanut oil, lime juice, scallion and peanuts in bowl; toss well to combine. Reserve for 30 minutes before serving.
Yield
6 servings
Tags
Main Dish, Pork, The National Culinary Review
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