NomadicChef17

Passport & Plate - ClosSaronWine&Swine&AppleSalad,RedPotatoPuree

USA | Thursday, March 6, 2014 | 5 photos

Ingredients
Main Ingredient
5lb Duroc Pork Belly Organic Fed Pasture Raised

Brine ingredients
2 Yellow Onions (quartered)
2 Bulbs Of Garlic (cut in half)
4 Carrots (washed,rough chopped)
4 stalks of Celery (washed,rough chopped)
1/4C. Black Peppercorns whole
1/2C. Apple cider Vinegar
4T Organic fish sauce
4 sprigs of Fresh Sage
4 sprigs of Fresh Rosemary
6 sprigs of Fresh Thyme
5 Fresh Bay Leaves
1C. Coarse Sea Salt
1/2C. Raw Local Honey
1 Lemon Halved
2 Gallons Filtered Water

Braising Ingredients
1 Bulb Smoked Garlic (peeled,Cloves separated)
3 Whole Yellow Onions (rough chop)
4 Carrots (washed, rough chop)
4 Stalks Celery (washed, rough chopped)
2T. Sage (sliced fine)
2T.Thyme (sliced fine)
2T. Rosemary (chopped fine)
4 Bay Leafs (ground fine)
2T. Butter
2T.Olive Oil
2C.Pinot Noir
4C.Filtered Water
Searing ingredients
2C. of Brine Liquid (reduced 90% almost like the consistency of syrup)
Apple Salad
2 Heads of Romaine (washed,sliced thin)
1/4 Head of Red Cabbage (sliced thin)
1/2 red onion(fine slice)
1/8C. Goji Berries (soaked in Pinot Noir for 30 min)
1 Apple (cored,sliced thin and place in water with a squeeze of lemon juice)
Dressing
4T Apple cider Vinegar
6T OliveOil
1T Honey
1tsp.Fine Sea Salt
1tsp.Fresh Cracked Black Pepper

Red Potato Puree’
2 1/2lbs New Red Potatoes (washed,quartered,steamed until fork tender)
1/2C.Heavy Cream
4T. Butter
1 Clove Garlic (sliced thin)
1 Shallot (diced fine)
2T Chardonnay

BlackBean Puree’
3C. Black beans (washed,soaked overnight)
9C. Water (for boiling)
2T. Sea Salt
2tsp. fresh cracked black pepper
1/2 Yellow onion (halved)
2 cloves of Garlic (sliced)
6 sprigs of Cilantro (rough chop)
1 Lime
Garnishes
Green onion (sliced on a hard bias)
4T Good Olive oil
4T Pinot Noir (reduced by 98% syrup consistency)

 

How to prepare this recipe
Brine
1.)Place all Ingredients into a large pot and bring to simmer for 10 mins
2.)Stop the heat and let cool to room temp
3.)In large container place the raw Belly in and pour the Brining liquid over until submerged
4.)Place in refrigerator for 3 days
Braising
1.)In a Large Cast Iron Skillet on med high heat, add Olive oil and Butter
2.)Slice 2cloves of smoked garlic, and add half of all the herbs
3.)Place PorkBelly in pan Fat side down on top of garlic and herbs and sear until golden brown
4.)When you flip the Belly add in the other half of the herbs and 3 more cloves of garlic to the oil
5.)Sear this side until golden brown,take out of pan and let rest
6.)Add all of the Braising vegetables and toast for a few mins then Splash the Wine in and deglaze
7.)Pour this concoction into a braising pan or large baking pan and place the Belly on top, add the liquid and cover and Bake on 250degrees for 8 hours
8.)Save the 2 cups of liquid from Braising,for glazing
9.)Cool belly in fridge overnight, slice to desired portion
10.)Sear Slices in skillet applying the reduced braising liquid to glaze the Belly and plate
Apple Salad
1.)Put all ingredients into a large bowl and mix well, then add enough Dressing until the salad is coated and let soak for a few mins folding a few times before serving
Red Potato Puree’
1.)In a Soup Pot add 2T of Butter,Shallot and Garlic, sauté until translucent and splash the white wine in reduce the wine and add in the Steamed Potatoes,Heavy cream and rest of butter, incorporate well with hand mixer or pour into Blender/Pulse until desired texture
Black Bean Puree’
1.)Place all ingredients except Lime into large pot and boil until the beans are tender
2.)Drain the liquid and puree’,season with S&P and Lime juice
Plating
Course1.Serve first plate with Pork Belly,Black Bean Puree’ and apple salad garnished w/Green onion
Course2.Serve this course with Potato Puree’ under Belly, and garnish the plate with oliveoil and wine reduction and green onion

 

The story behind this recipe
As a Chef I believe that in order to become a great Chef I need to learn where food comes from and also learn about the relationship between Wine&Food,being that they’ve been consumed together since the Roman times.With my desire and obsession to become an amazing Chef I set out on a journey from Pensacola Fl, to Oregon House Ca. to learn more about Wine,Vineyards, and fresh Farmed Foods.I signed up to be a Wwoofer,a program set up to work on organic farms in exchange for room,board and knowledge about organic farming,that’s how I found ClosSaron.I drove my car across the country to Northern California.After a 5 day journey I arrive on the Vineyard&Farm.A beautiful,small, family vineyard and organic farm tucked away in the Sierra Foothills. There are Sheep,Chickens,and Geese roaming the vineyard, Rabbits,Pigs,Dogs,Cats and a rustic 1/2 acre garden also on the property.The vineyard is 5 acres of Pinot Noir.Gideon&Saron the wine makers/owners of the Vineyard greet me with hugs and proceed to give me a tour.They express there love for wine and sustainable living with great passion.In turn I express my passion for food and my beliefs that everything should live in harmony in a happy,healthy environment.After a great conversation and first meal together(cooked by me); With ideas, and creative juices flowing we decide to have a wine pairing dinner with friends and family.They Grew a magnificent Pinot Noir in 2012,1stcourse,2009,2ndcourse which was ready to be uncorked;Pairing with the wine was a 1 year old Duroc pig,raised in the same terroir of the wine.I chose the Belly Section,I believe it’s the most flavorful tender cut on the pig.4 days prior to the meal I brine the Belly,the evening before the meal I braised the belly and cooled it.The next day I prepare the recipe and make sure everything is cooked perfect. This recipe is very special to me because every ingredient is closely related to one another and love and passion is put into every stage of creating this meal.