Braised Pork Belly with a Spinach-Onion

Pork Belly Ingredients:

1 (4 – 6/lb.) Pork Belly

2 cups Zinfandel

6 Bay leaves

2 Shallots (sliced)

1/4 cup Soy Sauce

1/2 cup Brown Sugar

1 cup Canola Oil
1 tbls.

TT Salt and Pepper

 

Procedure:
Combine all ingredients and marinate overnight in the refrigerator. Sear belly then place in a large pan. Cover with leftover marinade and water, then cook for 3 hours in a 250°F oven or until tender.

 

Spinach-Onion Stew Ingredients:

1 cup Onion (sliced and caramelized)

2 cups Spinach

1 tbls. Garlic (chopped)

2 tbls. Red Onion (diced)

1 tbls. Thyme (chopped)

2 tbls. Sherry Vinegar

1/2 cup Chicken Stock

1 tbls. Butter

TT Salt and Pepper

 

Procedure:
Combine first four ingredients and saute in oil for about two minutes. Add the remaining ingredients and cook for another three minutes, or until done.

 

Caper Golden Raisin Sauce Ingredients:

1/3 cup Golden Raisins

1/3 cup Capers

1/2 cup Water

1 tspn. Sherry Vinegar

TT Salt and Pepper

 

Procedure:
Combine all ingredients in a pot on low heat until the raisins have plumped. Puree the mixture and season with salt and pepper.

 

Assembly:
Center the stew in the center of the plate. Place the seared pork belly on top of the stew, then surround with the raisin-caper sauce.

Source: fbworld

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