Photo Credit: Peter Pioppo

Galen Zamarra
39 Downing St
New York, NY 10014
(212) 255-1790

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Galen Zamarra

After graduating from the Culinary Institute of America, Galen Zamarra began his career at the original Bouley in garde manger. When the restaurant closed to renovate, Zamarra went abroad to stage at some of the most innovative Michelin-starred restaurants of France, including Michel Bras, Georges Blanc, and L’Arpege. At L’Arpege, Zamarra adopted Chef Alain Passard's core principle of harmony. With this in mind, he returned to New York and worked at Union Pacific before rejoining Chef Bouley at Bouley Bakery. Mas (farmhouse) marks Zamarra's solo debut, where he applies classical French teqhniques to regional American ingredients to create his own harmonious new American cuisine. An ardent supporter of Slow Foods and sustainable farming and agriculture, Zamarra is a rallying force in the industry, encouraging fellow chefs to contribute to these and other important causes.


Pork Belly Sandwich, Red Eye Gravy, and Onion Marmalade
Chef Galen Zamarra of Mas (Farmhouse) – New York, NY
Adapted by

Yield: 5 Servings


  • 2½ pounds pork belly
  • 2 Tablespoons maple syrup
  • 1 Tablespoon white wine vinegar
  • 2 quarts brown veal stock
  • 1 sachet of thyme, bay, allspice, juniper and black peppercorns

    Onion Marmalade:
  • 2 red onions, sliced
  • 1 Tablespoon butter
  • 1 ounce molasses
  • 3 shots espresso
  • 1 cup pork cooking liquid

  • 5 sourdough rolls
  • 1 Tablespoon moutarde violette
  • 1 pinch fleur de sel
  • 1 bunch baby lettuce greens


For the Pork Belly:
Remove the skin from the pork. Sear the pork skin side down until golden brown. Remove from the pan and drain off excess fat. Deglaze with maple syrup. Cook the syrup to a deep caramel and deglaze with the vinegar. Return pork belly to pan and cover with stock. Bring to a simmer, add sachet, and cover. Simmer for 8 hours on very low, until tender. Shred the pork and keep it warm.

For the Onion Marmalade:
Slowly caramelize the onions in butter until golden brown. Add molasses and cook out another 2 minutes. Deglaze with espresso and reduce au sec. Add 1 cup of the cooking liquid from the pork and cook until almost dry.

To Assemble:
Cut roll in half and grill until brown. Spread the moutarde violette evenly on roll and top with pork, lettuce and onions. Season with fleur de sel.

Wine Pairing:
Rioja, Marques de Caceres “Reserva,” Rioja, Spain, 1998

   Published: September 2006