inthekitchen
Nagano Pork Belly
A bright , acidic romesco and fragrant Sherry sauce dress fatty pork belly . At Enoteca , the meat is brined for 24 hours , then braised . Squid ink makes an appearance on this plate , but has been eliminated for the home cook .
INGREDIENTS Romesco Sauce 1 / 2 onion , chopped 2 cloves garlic 1 / 4 cup sugar 1 / 2 cup Sherry vinegar salt , to taste pepper , to taste 1 / 2 Tbsp smoked paprika 1 cup almonds 1 cup piquillo peppers Parsnip Purée 1 cup chopped parsnip salt , to taste liquid smoke , to taste cream Sherry Sauce 2 Tbsp sugar 1 cup Sherry fino
Pork Belly 4 oz braised Nagano pork belly 3 slices chorizo cress , for garnish
METHOD Romesco Sauce 1 . Sauté onion and garlic until brown . Add sugar and caramelize . 2 . Add vinegar , salt , pepper , smoked paprika , almonds , and peppers . Purée mixture in blender until smooth . Parsnip Purée 1 . Cook parsnip . 2 . Put in a blender with salt and liquid smoke . Purée , adding cream until smooth .
Sherry Sauce 1 . In a saucepan , caramelize sugar . 2 . Add Sherry and cook until reduced by half . Pork Belly 1 . Heat cooked pork belly in oven at 400 ° F for 8 minutes . 2 . Place a dollop of parsnip purée on a plate and arrange chorizo slices around it . Garnish with cress . 3 . Place pork belly on the plate . Top with a quenelle of romesco . Garnish with cress . Finish with Sherry sauce .
Yield 1 serving
16 ciao ! / oct / nov / two thousand fifteen