|Metzger Farms Berkshire Black Pork Belly with English Pea and Corn Succotash
Chef Linton Hopkins—Restaurant Eugene, Atlanta,
Adapted by StarChefs.com
- 2 pounds pork belly, skin on
- Salt and pepper, to taste
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 English Pea and Corn Succotash:
Melt the butter in a sauté onion and sweat the onions
until soft. Add the garlic, corn, and stock and cook until
the stock is reduced to a glaze. Toss in the peas and warm
through being careful not to overcook. Adjust seasoning, sprinkle
with parsley, and serve with sliced pork belly.
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