Berkshire Black Pork Belly with Anson Mill Hominy and Flageolet Beans, Whole Grain Mustard, and Homemade Bread and Butter Pickles
For the Pork Belly:
Season the belly and seal in a sous vide bag. Cook the belly at 158°F for 17 hours. Plunge in ice water and chill. When ready to serve, heat a small amount of peanut oil in a pan, season, and sauté skin-side down until crispy and warm through.
For the Flageolet Beans:
Combine beans and water and let soak for 4 hours minimum. Wrap bay, thyme, parsley, pepper, onion, and celery in cheesecloth and tie. Combine beans and stocks and cook at a low simmer until peas are cooked through. Discard sachet, drain beans and reserve stock.
To Assemble and Serve:
Heat butter in pan until foamy, add onion and sweat till translucent. Add hominy and beans and toss. Add stock and cream and reduce until liquid coats hominy and beans, then add parsley and season. Heat veal and pork stock with mustard. Plate hominy and top with crisped pork belly, then drizzle with stock-mustard sauce and finish with a sprinkle of minced pickles.