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Pork and beans (Serves 8).

For the pork belly:
3 cloves garlic peeled and finely chopped
1 tablespoon selrose
1 3/4 ounces kosher salt
3/4 ounces brown sugar
1 1/2 ounces freshly ground tellicherry pepper
2 teaspoons long pepper
2 teaspoons juniper berries, crushed
1 teaspoon freshly ground nutmeg
5 bay leaves
6 sprigs lemon thyme
8 ounces pork lard
1/2 pork belly, skin-side trimmed of 1/4-inch of fat
3/4 teaspoon Activa[TM]" RM*
1 teaspoon water
For the caper powder:
1 1/2 ounces capers
For the cannellini bean puree:
1 1/2 tablespoons canola oil
1/4 small onion, peeled and coarsely chopped
1/2 carrot peeled and coarsely chopped
1/2 rib celery, coarsely chopped
1 bouquet garni, filed with I sprig thyme, 1 spring parsley I bay leaf
6 peppercorns and 2 cloves.
8 ounces cannellini beans
l quart pork stock
1/2 teaspoon xanthan gum
1/8 Cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For the cannellini bean spheres:
Reserved bean puree, from above
3/4 teaspoon Texturas[TM] Gluco**
1 quart water
3/4 teaspoon sodium alginate*
1 cup extra virgin olive oil
For the sorrel pudding:
2 1/2 cups water
1 teaspoon agar agar
5 1/2 ounces granulated sugar
7 ounces glucose
8 ounces, sorrel leaves
4 ounces baby spinach leaves
1 teaspoon xanthan gum
For the naval orange pudding:
2 1/2 cups water
1 teaspoon agar agar
5 1/2 ounces granulated sugar>
7 ounces glucose
2 ounces glucose
2 oranges, peeled and pureed
1 teaspoon xanthan gum
For the cranberry beans:
1/2 cup canola oil
1/2 small onion, peeled and coarsely chopped
1/2 carrot, peeled and coarsely chopped
1/2 rib celery coarsely chopped
1 bouquet garni, filled with 1 sprig thyme,
1 sprig parsley, 1 bay leaf, 6 peppercoms and 2 cloves.
8 ounces cranberry beans
1 quart park stock
1 ounce butter
Salt end freshly ground black pepper to taste
For the cannellini beans:
1 ounce butter
3/4 cup pork stock
2 ounces cannellini beans
Salt and freshly ground black peppier to taste
For the mustard seed sofrito:
1 cup olive oil
1/4 red onion, peeled and finely chopped
1/8 fennel bulb, finely chopped
1 parsnip, peeled and finely chopped
1/8 cup honey
1/8 cup mustard seeds
2 teaspoons sherry vinegar
1 cup vegetable stock
1 teaspoon granulated sugar
1/2 cup pork demi-galce
Salt and freshly ground black pepper to taste
For the garnish:
Extra virgin olive oil
Petite red ribbon sorrel leaves***
Petite borage leaves ***
Petite borage blooms***
Salt and freshly ground black pepper
* available from www.lepicerie.com or (866) 350-7575
** available from wwwlatienda.com or (800) 710-4304
*** available from www.chefs-garden.com or (800) 289-4644

For the pork belly In bowl, mix together garlic, selrose, salt, sugar,
telicherry peppercorns, long pepper, juniper, nutmeg, bay leaves,
thyme and lard. Trim belly into rectangle. Run lard mixture onto
belly. Place belly in plastic bag and seal at highest setting in
commercial vacuum sealing machine. Set aside in refrigerator 72 hours
Remove belly from bag and rinse under cool running water. Pat dry.
In small bowl, mix together Activa and water, Rub Activa mixture on
rib-side of belly On work surface, place plasitc wrap and top with
belly. Using plastic wrap, roll belly into a light, long cylinder.
Using butcher's twine, securely tie ends of cylinder Set aside in
refrigerator two hours. Place cylinder in plasitc bag and seal at
highest setting in commercial vacuum sealing machine In pot, heat
water to 179 degrees. Place bag in water 13 hours. Set aside in ice
water bath until chilled. Remove belly from bag and plastic wrap and
cut into 1 1/4-inch slices.

For the caper powder: Preheat dehydrator to 95 degrees. On dehydrator
tray, arrange capers and dehydrate 12 hours. Grind capers to a fine
powder in a spice grinder.

For the cannellini bean puree: In saucepan, heat canola oil and saute
onion, carrot and celery until is translucent. Add sachet, beans and
stock. Cover mixture with parchment disc and simmer over low heat 45
minutes. Discard sochet, drain and reserve cooking liquid and bean
mixture separately. In food processor fitted with a metal blade, place
bean mixture and xanthan gum. Blend while a puree. Strain through a
fine-mesh sieve. Reserve 3 1/2 ounces puree for cannellini bean
spheres. In food processor fitted with a metal blade, place remaining
puree and blend while adding olive oil in a slow, steady stream to
from a smooth puree Season with salt and pepper.

For the cannelline bean spheres: In bowl, place reserved bean puree,
from above, and Gluco. Using hand-held immersion blender, blend
until smooth. Strain through a fine-mesh sieve. In 1-inch half-round
Fleximolds[R], distribute bean mixture three-quarters to the top of
each half-round. Set aside in freezer until solid In bowl, place water
and sodium alginate and set aside in refrigerator until chilled Drop
frozen bean rounds into water mixture and set aside 15 minutes. In
bowl, place olive oil Using slotted spoon, drain bean rounds and
transfer to olive oil Set aside 30 minutes

For the sorrel pudding: In saucepan, combine water and agar agar
simmer five minutes In second saucepan, mix together sugar and glucose
and bring to a gentle simmer. Whisk together sugar mixture and agar
agar mixture In blender, place sorrel, spinach and xanthan gum and
puree until smooth Strain through a the mesh sieve. Set aside in ice
water bath until chilled Whisk agar ages mixture into orange mixture
and set aside in refrigerator until chilled [Note, Makes more than
needed for recipe]

For the naval orange pudding: In saucepan, combine water and agar
agar and simmer five minutes In second squcepan, mix together sugar
and glucose and bring to a gentle simmer over low heat Whisk together
sugar mixture and agar agar mixture. In blender, place orange pulp
and xanthan gum and puree until smooth. Strain through a fine mesh
sieve. Set aside in ice water bath until chilled. Whisk agar agar
mixture into orange mixture and set aside in refrigerator until
chilled. [Note: Makes more than needed for recipe]

For the cranberry beans In saucepan, hat oil ands saute onion, carrot
and celery until onion is translucent Add bouquet garni, beans and
stock Cover mixture with parchment disc and simmer over low heat 45
minutes. Drain and reserve cooking liquid and beans Discard bouquet
garni and remaining ingredients Return beans and cooking liquid to
saucepan and add butler Simmer until liquid Is thick enough to coat
back of a wooden spoon Season with sat and pepper

For the cannelini beans: In beans In saucepan, melt butter and whisk
in stock Simmer until sauce is thick enough to coat back of a wooden
spoon Add beans and cook until warmed through, Season with salt and
pepper

For the mustard seed sofrito: In saucepan, heat oil and saute onion
and fennel until onion is translucent Add parsnios halfway through
cooking process. Stir in honey and bring to a simmer Remove from heat
and cool to -oar temperature Drain vegetables place mustord seeds,
vinegar; stock and sugar and bring to a simmer Cook until almost a
liquid has evaporated Stir mustard seed mixture into parsnip mixture.
In saucepan combine demi-glace and mustard seed mixture and worm
through Season with salt and pepper.

To serve: Place belly slices in bog and seal in highest setting in
commercial vacuum sealing machine. In pot, heat water to 144 degrees.
place bag in water until belly is warmed through, about 15 minutes.
Remove slices from bog. On plate, spoon cannellini bean puree and top
with cannellini spheres and cranberry and cannellini beans Sprinkle
cannellini bean spheres with caper powder Arrange belly slice on top
of a carnberry beans Dollop navel orange and sorrel puddings alongside
Drizzle plate with mustard seed sofrito and olive oil Garnish with
sorrel eaves and borage leaves and blooms. Sprinkle with salt and
pepper


[ILLUSTRATION OMITTED]

Nebbiolo d'alba

Bruno Franco

Piedmont, Italy 2005
COPYRIGHT 2009 Culinaire, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2009 Gale, Cengage Learning. All rights reserved.

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Publication:Art Culinaire
Article Type:Recipe
Date:Dec 22, 2009
Words:1348
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