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Ingredients

1 (1 kg) pc MONTEREY PORK BELLY, skinless and boneless
1 pc baguette, sliced
1 pc red onion, sliced
1 bunch arugula leaves
BRINE:
1/3 cup iodized rock salt
1/4 cup honey
1 tbsp dried rosemary
4 cloves garlic, crushed
1/2 tsp black peppercorns
6 cups water
RUB:
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tsp black peppercorn
1/2 tsp cumin
1 pc clove
1 tsp all spice powder
POACHING LIQUID:
1 pc onion, sliced
1 pc celery, chopped
2 pc carrots, julienned
1 cup white wine
3 cups chicken stock
LEMON RELISH:
3 pc lemons, peeled and seeded, pulp chopped
1 pc shallot, chopped
2 tbsp lemon juice
1 pc garlic clove
2 tbsp chopped parsley
1/2 cup olive oil
iodized fine salt and pepper, to taste

Procedure

  1. Place all brine ingredients in a medium sized stockpot. Boil over medium heat for 5 minutes. Set aside to completely cool. Place whole pork belly into the brine and marinate overnight inside the chiller.
  2. Combine rub ingredients in a small pan then toast over medium heat. Transfer spices into a mortar then pound spices until ground. Drain meat from brine then rub with spices. Let sit for 2 hours in chiller.
  3. In a medium saucepot, combine onion, celery, carrots, white wine and chicken stock. Simmer over medium heat. Add pork belly then cook until tender. Transfer meat onto a tray to dry and cool.
  4. Heat oil in a pan. Slice belly into 3” thick pieces then deep-fry in hot oil until golden brown. Slice into 1/2” thick pieces.
  5. Combine relish ingredients in a bowl. Chill until ready to use.
  6. To assemble sandwich, grill bread slices until heated through. Top with onion slices, arugula and a slice of fried pork. Top with relish. Serve.

 

Makes 10-12 sandwiches.


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