GRILLED MANGALITSA PORK BELLY WITH FRESH & FERMENTED PEACHES 

& MUSHROOM [SALAD]

recipe by Chef Drew Terp

Pico Restaurant, Los Alamos, CA

pork_belly_0857_web.jpg
 
 

Serves 4

Preparation time:  3 days  (2 days to cure, 1 day to cook, minutes to plate)

 

CURING SKIN-ON MANGALITSA BELLY

Ingredients:  

            Skin-on Mangalitsa pork belly  (enough for 4 servings = ? pounds)

            3 quarts pork jus

                        Fortified pork stock with pork and veal bones

                        ½ head (?) garlic, crushed  [couldn’t decypher my abbreviation…]

                        1 thumb ginger (whole, shaved, crushed?)

                        3 overripe peaches (whole, halved?)

            1 cup white wine

            ½ cup apple cider vinegar

            ½ Serrano chile (chopped?)

            Large pinch whole toasted peppercorns

            2 bay leaves

            ½ bunch thyme

 

To make pork jus:  combine the first 4 ingredients in pot and simmer (how long?)

To cure belly:  season with salt, pepper, sugar, dry rub and place skin-down in container, add jus to cover belly, cover container and refrigerate at least overnight (2 days preferred)

To cook:  Add remaining ingredients (?) and Braise belly skin side down with jus, weighted in pan. Cook for 6 hours at 200 degrees.

Chill belly in jus until jus turns to jelly  (takes about 3-4 hours)

Best to leave overnight in refrigerator  (covered or uncovered?)

To prep belly:  Remove from pan and slice approximately ½ inch thick (depending on fat to meat ratio, thickness of belly or personal preference)

(Note:  Fat congealed on outside of belly may be removed, jellied jus may be saved to add to future stock)

 

FERMENTED PEACH

Ingredients:   1 peach cut in half

                        Granulated sugar

                        Pinch of dry yeast or white wine yeast EC118

To ferment peach:    Dust lightly with granulated sugar mixed with pinch of dry yeast

Cover with tepid water and leave out overnight in container covered with paper towel secured with rubber band

 

MUSTARD VINAIGRETTE

Ingredients:   100 grams whole grain mustard

                        15 grams raw garlic

                        25 grams lemon juice                       

                        15 grams sherry vinegar

                        50 grams grape seed oil

                        100 grams olive oil

                        60 grams vegetable stock

                        10 grams salt

 

To make:  Combine first 4 ingredients in blender, blend, then add remaining ingredients and blend again.

Note:  Following this order improves emulsification.

 

 

OTHER INGREDIENTS

            4 ounces maitake mushrooms

            Fresh peach

            Salad greens – spring mix or baby braising greens(Chard, black kale, radicchio,       frisee) 

 

 

Maitake mushrooms:  Break into 8 pieces and grill until tender(about ____ minutes?)

 

Pork belly:  Place on grill along with mushrooms long enough to make grill marks

TO PREPARE DISH

 

1]        Dress greens with mustard vinaigrette and plate

2]        Cut peaches into slices and plate – alternating fresh and fermented peaches

            (one or two slices each per portion ?)

3]        Grill mushrooms until tender and grill pork belly long enough to make grill marks

4]        While grilling, fry sliced pigs ears(can be done one hour ahead and reserved at      room temp.)

5]        Plate mushrooms on top of peaches

6]        Place grilled pork belly on top of mushrooms