Pork Belly with White Bean Puree

Pork Belly with White Bean Puree | 0 Comments
From Crispy Pork Belly , Aired on Fri 8/7
Chef Jeff Henderson, Rare Cuts
Instructions

Pork Belly with White Bean Puree

Recipe Provided by Rare Cuts

Pork Belly Ingredients

·      1 7/8 pounds belly of pork, the leaner, the better

·      1 1/2 heads of garlic, halved horizontally

·      Sea salt and freshly ground black pepper

·      Handful of thyme sprigs

·      Olive oil, to drizzle

·      Generous splash of white wine

·      1 ½ cups chicken stock

Method

-      Preheat the oven to 325

-      Score the skin evenly in a criss-cross pattern with a sharp knife

-      Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout

-      Rub all over with salt and pepper and a drizzle of olive oil

-      Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs

-      Lay the pork belly on top, fat side up

-      Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours

-      Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender

-      Continue to baste the pork occasionally with the pan juices

-      Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it

-      Cool completely, then chill for four hours or overnight in the refrigerator to set its shape

-      Pour off any excess oil from the roasting tray and place over high heat. If you used something that can’t go on the stove top, pour into a sauce pan

-      Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment

-      Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened

-      Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle

-      Adjust the seasoning with salt and pepper

-      Day 2, or 4-6 hours later

-      Heat the oven to 500

White Bean Puree Ingredients

·      3 tablespoons unsalted butter

·      ½ cup shallots, finely diced

·      1 garlic clove, minced

·      1 thyme sprig

·      2 15-ounce cans cannellini beans, drained and rinsed

·      1 cup chicken broth

·      Salt and freshly ground pepper

Method

-      In a medium saucepan, melt the butter

-      Add the shallots, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the shallots are softened, about 7 minutes

-      Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig

-      Puree the bean mixture in a blender

-      Season the puree with salt and pepper and serve hot

Ingredients
  • 1 7/8 pounds belly of pork, the leaner, the better
  • 1 1/2 heads of garlic, halved horizontally
  • Sea salt and freshly ground black pepper
  • Handful of thyme sprigs
  • Olive oil, to drizzle
  • Generous splash of white wine
  • 1 ½ cups chicken stock
  • 3 tablespoons unsalted butter
  • ½ cup shallots, finely diced
  • 1 garlic clove, minced
  • 1 thyme sprig
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 cup chicken broth
  • Salt and freshly ground pepper

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