Berkshire Black Pork Belly with Anson Mill Hominy and Flageolet Beans, Whole Grain Mustard, and Homemade Bread and Butter Pickles

Adapted by StarChefs.com
September 2007
Yield: 4 Servings

INGREDIENTS:

Pork Belly
2 pounds pork belly, skin on
salt and pepper
Flageolet Bens
1 cup dried flageolet beans
4 cups water
2 bay leaves
2 sprigs thyme
3 parsley stems
12 black peppercorns
1 yellow onion, quartered
1 celery stalk cut into three
3 cups chicken stock
1 smoked ham hock
To Assemble and Serve
2 tablespoons butter
½ cup yellow onion, small dice
1 cup cooked hominy
1 cup cooked flageolet beans
½ cup reserved pea stock
1 tablespoon heavy cream
¼ cup minced parsley
salt and pepper
1 cup reduced veal and pork stock
1 teaspoon whole grain mustard
½ cup minced bread & butter pickles

METHOD:

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.