Rare Cuts

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
Instructions

Method

-      Season the steak liberally with salt and pepper

-      Sear the steak on both sides in 4 tablespoons duck fat in a hot cast iron skillet for 3 minutes on each side until the steak is completely caramelized

-      Place the steak in the oven at 375 degrees for 13 to 15 minutes for a medium temperature

-      Sauté the potatoes in 2 tablespoons duck fat until crispy, add the onions, shallots thyme and chicken stock

-      Cook until the potatoes have cooked all the way through and the onions are soft

-      Season with salt and pepper and serve with the steak

Ingredients
  • 1 42 ounce tomahawk steak
  • 6 tablespoons duck fat
  • 2 Idaho potatoes, peeled and sliced in rings
  • 1 onions, sliced 1 inch
  • 1 shallot
  • 2 garlic, sliced
  • 1 tablespoon thyme
  • Salt and pepper to taste
The Back Story

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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Interview with Andrew Reid and Seth Hamstead from Rare Cuts in New Orleans Louisiana. 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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