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Crispy Pork Belly Rillette with Foie Gras Sauce and Peach Chutney
Chef Tom Berry of Bambara – Cambridge, MA
Adapted by StarChefs

Yield: 4 to 6 Appetizer Servings


    Pork Belly
  • 1 2-pound slab fresh pork belly, rinsed
  • 10 lemongrass stalks, white part only
  • 5 shallots, peeled
  • 10 cloves garlic
  • 1 packed cup Thai basil leaves + ½ cup extra
  • 1 packed cup cilantro leaves + ½ cup extra
  • 2 Tablespoons whole cumin seed
  • 2 Tablespoons whole coriander seed
  • 2 Tablespoons whole black peppercorns
  • 1 Tablespoon whole fennel seed
  • 2 cups dark brown sugar
  • ¼ cup coarse sea salt
  • 1 to 2 quarts pure rendered pork fat (*available at a butcher shop)
  • ¼ cup sliced scallion greens
    Foie Gras Sauce
  • 2 Tablespoons grape seed oil
  • 3 shallots, sliced
  • 2 cloves garlic, minced
  • 1 ounce peach brandy
  • 1 teaspoon chopped thyme
  • 3 cups dark chicken stock or low-sodium canned chicken broth
  • 3 ounces foie gras, veins removed and torn into small pieces
  • Kosher salt and freshly ground black pepper, to taste
    Peach Chutney
  • 1 Tablespoon grape seed oil
  • 1 small red onion, chopped
  • 1 Tablespoon fresh ginger, minced
  • 3 ripe peaches, peeled, pits removed and diced ¼ inch
  • ¼ cup light brown sugar
  • ½ cup peach brandy
  • 1 cup champagne vinegar
  • 1 cup champagne
  • Kosher salt and freshly ground pink peppercorns, to taste


For the pork belly:
Roughly chop the lemongrass, shallot and garlic, place in a food processor and puree coarsely. Add the Thai basil and cilantro and continue to puree, the mix should be coarse but uniform. In a dry skillet, toast the cumin, coriander, black pepper and fennel until smoking and fragrant. Coarsely grind the spices and mix in a bowl with the sugar and salt. In a non-reactive pan deep enough to hold the pork, spread half of the herb puree across the bottom. Sprinkle half of the salt and sugar mix on top of the herb puree. Place the pork, skin side down on top of the brine. Sprinkle the remaining salt and sugar mix on top of the pork and cover with the remaining herb puree. Cover the pan with plastic wrap and place another pan of the same size on top, add about 5 pounds of weight to the top pan. Place in the refrigerator and let brine for 48 hours.

After 48 hours, remove the pork from the brine and clean with a dry towel, rubbing as much brine off as possible. Melt the pork fat until warm to medium hot, do not boil. Place the pork in a small to medium pan and cover with the melted pork fat, enough to completely submerge. Cover the pan tightly with foil and place in an oven at 275 degrees Fahrenheit. Cook for 4 to 5 hours, until the pork becomes very tender. Let the pork cool in the fat at room temperature for 2 hours and remove. Peel the top layer of skin of and reserve. Cut the pork into 1” strips and then shred by hand. Dice the reserved skin into very small cubes and add. Rough chop the reserved ½ cup of Thai basil and cilantro and add to the mixture. Season with salt and pepper if needed. The mix should resemble pulled pork.

Tightly roll the pork mixture like a cigar in foil, with a 2” diameter. Refrigerate over night. Without removing the foil, slice the pork into 1” medallions and sear over medium heat until golden and crispy. Pull the foil off each medallion and serve hot with foie gras sauce and peach chutney.

For the foie gras sauce:
In a small saucepot over medium heat, add enough grape seed oil to coat. Add the shallots and garlic and cook until caramelized, 5-7 minutes. Deglaze with the brandy and reduce until almost dry. Add the chicken stock and simmer gently for 10 minutes. While the sauce is still very hot, add to a high-speed blender. With the blender running on high, drop pieces of foie gras in one at a time to incorporate. Season the sauce with salt and pepper.

For the peach chutney:
In a non-reactive saucepot, heat the grape seed oil over a low flame. Add the red onion and ginger and sweat until soft, about 10 minutes. Add the peaches and sweat 2 minutes more. Add the sugar, brandy, vinegar and champagne and simmer until reduced by ¾, about 15-20 minutes. Season with salt and pink pepper. Chill in the refrigerator over night.