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Chef Maximilian DiMare
Wood Tavern
6317 College Avenue
Oakland, CA 94618
(510) 654-6607

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Crispy Pork Belly, Bacon-Braised Red Lentils, Spinach, Soft Poached Egg, and Chives
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  • Chef Maximilian DiMare of Wood Tavern

  • Maximilian DiMare

    Rising Star Chef Maximilian DiMare
    Wood Tavern | Oakland, CA

    Crispy Pork Belly, Bacon-Braised Red Lentils, Spinach, Soft Poached Egg, and Chives
    Adapted by
    June 2010
    Yield: 12 Servings


    Bacon-Braised Lentils:
    8 ounces finely diced bacon
    ⅛ cup chopped garlic
    10 small yellow onions, diced
    10 small carrots, diced
    ½ cup tomato paste
    2 quarts red lentils
    1 pint red wine

    Crispy Pork Belly:
    1 pork belly
    Cracked black peppercorns

    To Assemble and Serve:
    12 eggs
    Chives, finely chopped

    For the Bacon-Braised Lentils:
    Render the bacon until crispy in a heavy 15-quart saucepan. Add the garlic and brown slightly, then add the onions and caramelize. Add the carrots, tomato paste, wine, and a little water, and bring to a boil. Simmer for 1 hour, then add the lentils and season with the salt and pepper. Remove from the heat when the lentils are al dente. Cool in an ice bath in the refrigerator, stirring often.

    For the Crispy Pork Belly:
    Preheat the oven to 250ºF. Season the pork belly with the salt and the black pepper, then slow-roast in the oven until very tender. Cool for 2 hours, then cut into 2-inch squares.

    To Assemble and Serve:
    Heat a deep fryer to 375ºF. Meanwhile, blanch the spinach. When the deep-fryer is to temperature, deep fry the belly squares until they are crisp and brown. Remove from the fryer and sprinkle with more salt and pepper. Slowly poached the eggs in salted water and reserve. On each plate, spoon a bed of lentils and top with the blanched spinach. Top the spinach with a piece of the belly and the poached egg, then sprinkle with the chives.




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