Braised Pork Belly with Shallot-Ginger confit
Praise the Lard!
I am one of those who believe fatty foods deserve a little more respect. Can we be honest and stop disguising bacon into something that it’s not? If putting bacon bits in your salad makes you feel less guilty you’re lying to yourself – and i think you should try smoking cigarettes while jogging instead. So why not stop the treasure hunt for the precious bits and embrace pork fat in all it’s oozing glory for once? It’s what you’re after – and you know it.
Like every good things in life moderation is key and as long as you don’t eat to the point of reaching a lipo-coma or fat-overdose, you’ll be okay. If you’re still not convinced remember the French paradox, a glass of red wine everyday goes a long way and might very well act as the mystical fountain of youth. A healthy lifestyle is not about restriction, it’s about balance and knowing how to make yourself happy. And pork fat will, i guarantee.
Braised Pork-Belly w/ Shallot-Ginger confit
~adapted from Asian Flavors of Jean-Georges~
(serves 4)
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One 2-pound piece pork belly
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3 onions, chopped
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2 carrots, chopped
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3 celery stalks, chopped
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1 small bunch fresh thyme
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1 small bunch fresh parsley stems
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1 1/2 tablespoons black peppercorns
Shallot-Ginger Confit:
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1 1/2 cups thinly sliced shallots
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2 tablespoons thinly sliced fresh ginger
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1/4 cup honey
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1/3 cup red wine vinegar
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1/4 teaspoon cracked black pepper
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Salt
Finishing:
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1/4 cup honey
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1/2 cup red wine vinegar
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Preheat the oven to 300’F.
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To make the braised pork: Put all the braised pork ingredients in a Dutch oven or casserole. Add enough water to cover the pork and bring the mixture to a simmer over medium-high heat. Transfer to the oven and cook, uncovered, until the pork is tender, about 2 hours. Remove from the oven and set aside to cool.
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Meanwhile, make the shallot-ginger confit: Put the shallots, ginger, and honey in a medium saucepan. Set over medium-high heat and cook, stirring occasionally, until the shallots are softened and caramelized, about 10 minutes. Add the vinegar and cook until it has evaporated. Add 1/2 cup water and turn the heat to low. Simmer the mixture until it is almost dry. Season with salt and pepper to taste. Set aside.
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Remove the pork from the Dutch oven and cut into 1-inch cubes. Put the honey in a large saucepan and set over medium heat. Cook until thickened and a deep amber color, about 5 minutes. Add the vinegar and stir well. Add the pork and cook, stirring occasionally, for 10 minutes. If the mixture becomes too thick, add a tablespoon of water.
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Divide the shallot-ginger confit among the plates and top with the pork. Serve warm with steamed rice or crusty bread.
