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TURKEY TIPS 2007

Chef Daryl Nash of Otom, Chicago, Il. on StarChefs.com
Chef Daryl Nash

Otom
951 W Fulton Market
Chicago, IL 60607
(312) 491-5804

Meet the deer farmers from New Zealand at www.cervena.com

Braised Pork Belly with Coriander-Red Beet Puree and Puffed Barley
Chef Daryl Nash of Otom – Chicago, IL
Adapted by StarChefs.com
November 2007

Yield: 6 Servings

Ingredients:

    
Braised Pork Belly with Coriander-Red Beet Puree and Puffed Barley by Chef Daryl Nash on StarChefs.comBraised Pork Belly:
  • 1 6-pound piece pork belly, skinless
  • Kosher salt, to taste
  • 2 carrots, peeled and diced
  • 3 ribs celery, diced
  • 4 large yellow onions
  • 10 cloves garlic, whole
  • 1 orange, halved
  • ¼ cup tomato paste
  • 1 cup dry red wine
  • 2 quarts dark veal stock
  • 20 black peppercorns, whole
  • 10 bay leaves
  • 2 ounces fresh rosemary
  • 1 cup vegetable oil

    Coriander-Red Beet Puree:
  • 4 Tablespoons butter
  • 2 large red beets, peeled and diced
  • Salt, to taste
  • Balsamic vinegar, to taste
  • 1 Tablespoon coriander seeds

    Rosemary Puree:
  • ½ pound spinach, cleaned
  • 3 rosemary sprigs, needles stripped
  • ½ cup simple syrup
  • Salt, to taste

    Turnip Hash:
  • 2 Tablespoons butter
  • 1 large turnip, peeled, small dice
  • 1 large carrot, peeled, small dice
  • 2 celery ribs, small dice
  • 1 large yellow onion, small dice
  • ½ cup braising liquid
  • Salt, to taste
  • Balsamic vinegar, to taste

    Puffed Barley:
  • 2 cups water
  • ¼ cup pearled barley
  • Salt, to taste

Method:

For the Braised Pork Belly:
Preheat the oven to 300°F. Season the pork on all sides liberally with kosher salt and let rest at room temperature for one hour. Add oil to a very hot braising pan and heat until it smokes then sear the meat on all sides until golden brown. Remove and reserve for later use. Remove all fat, measure out 8 ounces, and return the measured amount to the pan with carrots, celery, onions, garlic, and orange. Caramelize the vegetables then coat with tomato paste. Caramelize the paste then stop with wine. Reduce until almost dry then reintroduce the pork belly. Add the stock, bring to a boil, and reduce to a simmer. Add peppercorns, bay leaves, and rosemary then close with a tight-fitting lid and braise in the oven for 4 hours or until very tender. Remove pork from braising liquid and place on a lined sheet pan. Cool the belly for 3 to 4 hours before handling. Strain the braising liquid through a chinois and reduce to syrup.

For the Coriander-Red Beet Puree:
Melt 2 Tablespoons butter in saucepan then add beets and season with salt and balsamic. Add coriander seeds and sweat beets for one hour or until soft. When beets have softened, place them in a blender with excess juice and rest of the butter. Puree until smooth, pass through a chinois, and finish seasoning with additional salt and balsamic.

For the Rosemary Puree:
Bring a gallon of salted water to a rolling boil and blanch spinach and rosemary. Immediately shock in an ice bath, wring all water out of greens, and place in a blender.  Puree with simple syrup and season with salt.  Strain through a chinois and chill immediately. 

For the Turnip Hash:
In a sauté pan, melt the butter and sweat the turnip, carrot, celery, and onion. Season with salt and balsamic vinegar then add braising liquid and reduce until almost dry.

For the Puffed Barley:
In a saucepan combine barley, water and salt. Bring to a boil, reduce to a simmer, and cook until barley is overcooked, about one hour. Drain barley and rinse in cold water.  Spread out on a silpat lined sheet pan in a single layer, grains should not be touching each other. In a convection oven set at 150°F, dehydrate barley for about three hours. If no convection oven is available, set aside in a warm place overnight. In 425°F oil, flash fry barley. As soon as it puffs, immediately remove from oil, season with salt, and drain. Cool until crispy then reserve.

To Assemble and Serve:
Preheat the over on 450°F. Brush pork with reduced braising liquid, place on a roasting rack and flash for 10 minutes or until hot throughout. Slice meat into portions. Plate the beet puree then mix 2 Tablespoons of barley into ¼ cup of the hot turnip hash and set on plate with pork belly. Garnish with rosemary and additional barley.

 


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