Appetizers
Cocoa-Braised Pork Belly
Vintners Resort
4350 Barnes Road
Santa Rosa, CA 95403
www.vintnersinn.com
- RECIPE YEAR: 2014
- RECIPE BY: Devin Kellogg
- YIELD: Serves 8
- PAIRS WELL WITH: Emeritus; Halber Ranch; Russian River Valley 2011
Seasoned with cocoa powder, pork belly is first braised and then fried until crispy just before serving. This succulent dish pairs well with robust and fruity wine varietals.
Ingredients:
- 2 pounds pork belly
- 1/2 cup cocoa powder
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, roughly chopped
- 2 garlic cloves, crushed
- 3 cups chicken stock
- 1 bay leaf
- Canola oil for frying
- Sea salt for garnish
- Microgreens for garnish
Directions:
Preheat the oven to 350°F. Season the pork belly with the cocoa powder, salt and pepper. In a hot frying pan or braising pan, brown the pork belly on both sides. Transfer to a plate. Add the carrot, celery, onion and garlic to the pan and cook, stirring occasionally, until lightly browned. Return the pork belly to the pan, add the stock and bay leaf and bring to a boil. Cover the pan with aluminum foil, transfer to the oven and cook until the meat is tender all the way through, about 2 hours. Transfer the pork belly to a cutting board and let cool. Cut into 1-inch squares. Using canola oil as needed, pan-fry or deep-fry the pork belly until crispy. Garnish with sea salt and micro greens.
