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Recipe Wed Dec 17 2008
A couple of days ago, I wrote about the Cockburn's Culinary Competition, where Kendall College students created meals using port wine. You might think, That's all fine and dandy, but how do I recreate this winning pork belly dish? Find the winning recipe--including proper plating instructions--after the jump.
Winning Recipe: by Tracey Torres and Jeremy Fisher
Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisée Salad in a Cockburn's Special Reserve Vinaigrette
3 lbs. pork belly
Kosher salt to taste
Black pepper to taste
2 cups cored and large-diced quince
2 cups sliced Spanish onions
4 cups brown stock
1. Preheat oven to 375°F. Score pork belly fat, 1/4 inch lines across.
2. Place quince and onions in bottom of roasting pan, toss in olive oil, salt and pepper.
3. Once the fat is turning golden, turn oven down to 350°F and pour brown stock in bottom of roasting pan.
4. Roast pork belly for another 2-3 hours or until tender.
5. Remove pork belly. Set aside.
6. Take the reserved liquid and reduce it in a saucepan until it coats the back of a spoon.
1 loaf of country-style sourdough, preferably day-old
1 cup of uncooked linguisa sausage (Portuguese-style sausage, can substitute chorizo)
1/2 cup of small-diced pancetta
3/4 cup of pomegranate seeds
1. Cut crusts off of sourdough, dice into a small to medium dice. Sprinkle water over day-old bread until just damp. Set aside.
2. In a sauté pan, sauté the pancetta and the linguisa out of the casing. Sauté until rendered down.
3. Drain the meat and save the fat. Set aside.
4. In the sauté pan heat up 2 tablespoons olive oil and 1 tablespoon of the reserved fat, sauté the bread until crisp. Add the linguisa and pancetta. Toss in pomegranate seeds, season, and serve immediately.
Frisée Salad with Cockburn's Special Reserve Vinaigrette
2 heads of frisée, cleaned, all green parts cut off
1/2 cup of fresh flat leaf parsley leaves
1/2 cup of 1/2-inch cut chives
1 bottle Cockburn's Special Reserve Port
1 cup dried cherries
1 bottle Pinot noir
1/4 cup sherry vinegar
3/4 cup corn oil
Salt and pepper
1. In a medium sauce pan, bring dried cherries and Pinot noir to a boil, turn heat down and simmer until reduced by a little more than half.
2. In another sauce pan, reduce the Port by three-fourths.
3. Let both reductions cool. Combine and strain.
4. To make vinaigrette, combine the reductions and sherry vinegar together and slowly whisk in corn oil. Season.
5. Toss frisée, parsley, and chives with vinaigrette.
Black Beluga Lentil Puree
1 cup black beluga lentils, soaked in water overnight prior to recipe use
1/2 cup each of large-diced onion, carrot, and celery
1. In a large pot, sauté vegetables until slightly caramelized.
2. Add lentils and cover with water.
3. Cook for 30 minutes or until soft.
4. Drain lentils and puree in a blender, season with salt and pepper. If needed, use reserved liquid to smooth out the lentils.
Place lentil puree on right center of plate. Spoon portion of pork belly sauce onto left center of the plate. Cut a 5 oz. portion of pork belly and lay on sauce. Arrange a portion of the salad in the center. Lay migas on top of pork belly and let fall off the side to the right onto the lentils. Finish with pork belly sauce to taste. Serve immediately.