Cooking Instructions
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Step 1
Cut
Pork Belly (2 lb)
into 8 thick pieces, season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 2
Saute pork belly on all sides until golden brown.
Step 3
Remove pork from pan and reserve.
Step 4
In the same pan, saute
Carrots (1/2 cup)
and
Onions (1/2 cup)
until caramelized. Deglaze with
Red Wine (3 cups)
.
Step 5
Return the pork to the pan and add
Beef Stock (3 cups)
.
Step 6
Cover pan and simmer until pork is tender, about 2 1/2 hours.
Step 7
Meanwhile, cook
Potatoes (6 cups)
in salted water and drain.
Step 8
While the pork and the potatoes are cooking, saute
Onions (1 cup)
in
Butter (1/3 cup)
and
Olive Oil (3 fl oz)
until translucent.
Step 9
Add
Napa Cabbage (1 head)
and
Chicken Stock (1 cup)
. Saute until cabbage wilts.
Step 10
Add the cooked potatoes.
Step 11
Mash the potatoes coarsely. Season with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 12
If the potatoes are too dry, add olive oil until the puree has the desired texture.
Step 13
When the pork belly is tender, add
Scallions (1/2 cup)
. Check and adjust seasoning.
Step 14
Plate the potato puree. Top with the pork belly and sauce, or serve pork belly and sauce separately.
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