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:
2lb skinless pork belly
1 large carrot coarsely chopped
2 celery ribs coarsely chopped
2 medium yellow onions coarsely chopped
1 bay leaf
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.
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
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
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