As Always we at CR use the finest meat. Today we picked out 3 lbs of choice pigpack from Your Dekalb Farmers Market. You can recognize pork belly because it looks like the world's tallest piece of bacon.
We marinate it in: White House Apple Cider Vinegar (Winchester, VA), rum (Cap't Morgan Private Stock), salt, rum, pepper and rum.
Then we roast it at 400°F for an houresque period, over a bed of potatoes, onions, and apples in the marinade and duck-pork stock. We make sure that the veggies are cooked and the pork is getting crispy on top.
Then all the solids are strained and food-processed and then returned to the stock, with some orange juice, balsamic vinegar, rum, brown sugar and MORE RUM! Then it is reduced for gravy.
Meanwhile the pork gets cold so we return it to the oven for five minutes with a coat of sugar and salt.
Then we flambe it in Everclear, maybe 2 shots worth.
We make sure to let the whole thing burn out.
The Flambe is then served over the gravy and served with Mama Chit's Sweet Potato Casserole.
Wooooo lawdie! This is good. Well anything in its own gravy tends to be good. Anyways, pork belly melts in your mouth and tastes like the very essence of pork! The flambe crystalizes the sugars and gives it a perfectly crispy exterior. The only problem is that the pork belly is so heavy, you definitely get into a meat coma afterwards. Big shout out to Mama Chit for her wicked sweet potato casserole.
No comments:
Post a Comment