Daytime Kitchen: Pork Belly Dish

Natalie and Brittany are in the kitchen with Chef T from Draper Mercantile talking about upcoming events and making black garlic pork belly with roasted brussels sprout hash.

Here’s the full recipe:

PORKBELLY:

2lb skinless pork belly

1 large carrot coarsely chopped

2 celery ribs coarsely chopped

2 medium yellow onions coarsely chopped

1 bay leaf

Salt

Pepper

Obis One black garlic puree

Season pork belly with salt, pepper and Obis one black garlic puree. Place carrots, celery, onions and bay leaves on a roasting pan. Put season pork belly on bed of vegetables and roast at 375 for 45 min and 325 for 30 minutes.

GLAZE:

2 cups bold rock green apple cider

1 ½ cup bold rock peach cider

Place ciders in a saucepan, bring to a boil over medium heat and then reduce to low until it becomes a syrupy consistency

BRUSSEL SPROUTS:

1lb Brussel sprouts sliced in ½

1 gala apple, small diced

1 tbsp. shaved red onion

3 sliced of bacon cooked and chopped

1 carrot cut on the bias ¼ in. thick

1tbsp chopped cilantro

Heat 2tbsp of oil in a skillet, add Brussel sprouts and cooked until edges are slightly charred. Incorporate the remaining ingredients+6

CARROT PUREE:

1lb carrots

Place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.

Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper

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