Mulefoot Hog Belly, Brussels Sprouts, Pickled Shiitakes, and Bourbon-Barrel Smoked Soy Lees

Adapted by
Yield: 6 servings


Pork Belly
1 pound bourbon-barrel smoked soy lees, finely ground
3 pounds Mulefoot hog belly
Pickled Shiitakes
1 quart dried Shiitake Mushrooms
1 large carrot, diced
1 small onion, diced
1 small piece kombu
2 fresh bay leaves
1 gallon water
1 cup Bluegrass soy sauce
1 cup hot pepper vinegar
2 tablespoons Red Boat fish sauce
Heirloom Pumpkin Mustard
½ cup yellow mustard seeds
½ cup brown mustard seeds
1 cup granulated sugar
½ cup Champagne vinegar
1 quart water
2 cups roasted Musquee de Provence pumpkin
Juice of 1 lemon
Pinch citric acid
Pork Jus
1 tablespoon soy oil
1 clove garlic, thinly sliced
2 cups rich pork stock
1 tablespoon fresh soy lees
2 tablespoon sorghum syrup
To Assemble and Serve
1 pound Brussels sprouts, cored, leaves separated, and blanched
8 cipollini onions, blanched, peeled, halved and charred in a cast iron pan
Beurre fondue


For the Pork Belly: 
Set aside 2 tablespoons ground soy lees for plating. Rub remaining lees on pork belly to coat. Cure pork overnight in refrigerator. Heat convection oven to 400°F. Roast pork 45 minutes with fan set to high. Reduce heat to 275°F and roast 60 to 90 minutes, until pork is tender but not falling apart.

For the Pickled Shiitakes:
In a large pot, combine shiitakes, carrot, onion, kombu, bay, and water. Bring mixture to simmer over medium heat. Simmer until reduced by half. Remove from heat and add soy sauce, hot pepper vinegar, and fish sauce. Cover and refrigerate overnight. Strain pickling liquid through chinois into a bowl. Discard carrot, onion, kombu, and bay. Thinly slice shiitakes and return them to liquid. Cover and reserve.   

For the Heirloom Pumpkin Mustard:
In a 2-quart saucepan, combine mustard seeds, sugar, vinegar, and water and bring to simmer over medium heat. Reduce until almost au sec. Remove from heat and reserve. In a blender, purée pumpkin with lemon juice. Measuring by volume, combine equal parts pumpkin purée and mustard seed mixture. Season with salt and citric acid. 

For the Pork Jus:
In a small saucepan, heat oil over medium high heat and sauté garlic until light golden brown. Add pork stock, soy lees, and syrup and reduce by half. Strain through chinois, cover, and keep warm.

To Assemble and Serve:
Prepare and heat grill. Cut Pork Belly into 5-ounce slabs. Lightly char Pork Belly on grill until warmed though and transfer to warm serving dish. In a small sauté pan, gently warm Brussels sprouts and cipollini onions in small amount of beurre fondue. Scatter leaves and onion petals around Pork Belly. Top with a few slices Pickled Shiitakes. Finish with a few teaspoons of Heirloom Pumpkin Mustard, Pork Jus, and a sprinkling of ground soy lees.