Sunday, especially gloomy Winter Sundays are synonymous with BRUNCH. And a memorable brunch needs to include PORK BELLY!
Pork Candy Hash
This delightful dish was a Parco creation. You need to plan this ahead, but it’s easy to put together when it’s time to feed all the little Piggies at your table!
For braise:
Pork Belly, uncured
Maple Syrup, REAL, preferably grade B (dark)
Salt
For hash:
Partially cooked red potatoes, diced (peel, if desired)
Apple, cored, sliced with peel still on. I like to use Pink Lady apples. Great flavor and color!
Onion, chopped or julienne, as desired
Baby Kale, I always enjoy using Earth Bound Farms Organic Baby Kale blend
Rosemary, minced
Apple cider vinegar, Try Bragg’s!!
Salt and pepper
Eggs, preferably Organic, Cage-free hen eggs or your choice of other varieties
You need to braise the pork belly first. It’s super easy. You will need a pan that will hold the belly, laid out and deep enough for the liquid. Salt the belly on both sides and lay in the pan. Add cold water to reach half way up the side. You want it sloshy but not fully submerged. Now drizzle on the syrup. If you are in a pinch to make, but don’t have the syrup, try molasses or brown sugar.
To braise, first cover the meat with parchment paper, then seal the top tightly with heavy foil. Carefully place into the oven. 325 degrees for standard or 300 for convection. Personally, I prefer to do my braises in a convection oven. The texture is more consistent. You will cook this for three hours. When it’s done, remove the foil and paper then fully chill.
When cooled, carefully remove the fat layer from the top of the liquid and discard. Notice the beautiful gelatinous brown ‘jelly’ around the pork belly? You want to save this, it’s BELLY JELLY and makes a wonderful ingredient to enhance other dishes.
Place the cooked belly on a cutting board and cut into portions. For the hash recipe, you will want to cut each portion into bite size pieces. Place these in a good cast iron skillet with just enough olive oil to keep them from sticking. Bring the morsels to temperature. Be careful, they have a lot of moisture and will pop and snap. Ow!!! Once warm, pull from the heat and drizzle with more maple syrup. No subs at this point!! Place in a 350 degree oven until they caramelize.
While the belly is lolling about in the oven, place the potatoes, apple slices, onion and rosemary in a size-able cast iron pan. Note: if you don’t have any, when you look into purchasing, look at Lodge brand pans. Excellent quality and will last forever! Cook potatoes until nicely browned. The belly should be finished. Carefully remove the morsels and mix into the potatoes. You do not want the remaining fat in the caramelizing pan. Watch that you don’t get burned on the HOT maple caramel!
To finish the dish, add the baby kale and a dash of cider vinegar. Adjust the seasoning and cook until the kale is just wilted. Plate and top with a pair of eggs, sunny side up or basted.
This meal epitomized FOOD FUN!! Enjoy! Chef Celinda