insipiration—palettes—method
Total Active Time: 2 hours and 15-20 minutes
Total Cook Time: 2 hours
Total Rest Time: 12-24 hours
Prep Time: 15-20 minutes
Ingredients
Meat
Dry Marination:
1/2 cup bourbon smoked sugar
3 tbsp instant espresso powder
1 tbsp and 1/2 tsp garam masala
1 tbsp clementine zest
2 tsp cinnamon
2 tsp kosher salt
Spices
1 and 1/4 cup Bay Leaf Mulled Port Wine
2 and 1/2 cup and 2 tbsp water
2 tbsp maple syrup
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
3 garlic cloves
2 tsp ginger
2 tsp ground cinnamon
1 and 1/2 tsp togarashi spice
1/4 tsp asafoetida (hing)
1 and 1/2 tsp black pepper
1 tsp kosher salt
*more to taste
Vegetables
6 small yellow potatoes
3 heads of bok choy
3 carrots
3 celery sticks
2 cups sliced pumpkin
2 cortland apples
1 yellow onion
Method
Prep—
Meat
Dry Marination:
1. Prepare your palette board: grind, and measure the following ingredients and place them on a blank slab:
bourbon smoked sugar
espresso powder
garam masala
zest clementine
cinnamon
kosher salt
2. Toss the spices, zest and sugar together in a bowl until incorporated.
3. Place the pork belly on a cold hard surface. Measure out about two tablespoons of the spice rub for each side of the meat. Using your hands, cover both sides along with the edges of the meat in the spice rub.
4. Score the top of the meat.
5. Place the meat in plastic wrap and allow it to rest at a chilled temperature inside of the refrigerator for twelve to twenty-four hours. *[If resting the meat for twenty-four hours, do not score the meat until just before it is prepared to go into the stewpot].
Spices
2. Prepare your palette board: Chop, grind and measure the following ingredients and place them on a blank slab:
Bay Leaf Mulled Port Wine
water
maple syrup
fresh lemon juice
extra virgin olive oil
garlic cloves
ginger
ground cinnamon
togarashi spice
asafoetida (hing)
black pepper
kosher salt
Vegetables
3. Prepare your palette board: Chop, grind and measure the following ingredients and place them on a blank slab:
yellow potatoes
bok choy
carrots
celery sticks
sliced pumpkin
cortland apples
yellow onion
Heat—
Stew:
1. Preheat the oven to 325 degrees F. Remove the meat from the refrigerator and place it on a blank slab. Release it from the plastic wrap.
2. Place a dutch oven on stove top. Pour olive oil and set heat to medium-high. Warm until it sizzles. Using tongs, place the meat face down into the oil for two to three minutes or until golden brown. Flip, and sear the bottom-side as well. Two to three minutes. Now, place the pork belly on its side, smothering it in oil for fifteen seconds per side. Remove the pork from heat and set aside.
3. Next, add the garlic, ginger, asafoetida-hing powder, togarashi, pepper, one-half the portion of cinnamon, one-half teaspoon of salt and the onion. Sweat the spices and onion for two to three minutes.
4. Then, add the carrots, celery, potatoes, apples and pumpkin. Pour in the mulled wine and using a hingeable utensil, scrape the bottom of the pan to release the burned bits from the fat of the meat that is stuck to the bottom. Stir with a rubber spatula.
5. Replace the meat into the pot. Add the maple syrup, the remainder of cinnamon and then the water. Stir.
6. Slice half of a small lemon into smaller portions and squeeze each portion of its juices directly into the heated pot. Toss them inside. Again, stir. Heat off.
7. Place the lid atop the pot and transfer to the center rack of the oven to cook for two hours, or until the meat reaches an internal temperature of at least 165 degrees F and at most 200 degrees. Remove from the heat and place it directly on top of the turned off stove. Release the lid. {*Check that the meat consists of a golden brown and well-seared exterior with an interior that ranges from light pink to white.*}
8. Using tongs, carefully remove the meat from the dutch oven to a cleaned counter top and let the meat rest and cool for five minutes. Then, with a sharp knife, slice it into thick chunks. Transfer back to stew. Stir.
9. Add the bok choy. Slice the remaining lemon into its smaller counterparts, squeeze the remainder of juices into the dutch oven and throw the portioned lemon chunks in followed by the remainder of salt, pepper—to taste.*
10. Preserve the stew with covered lid until ready to consume.
PostHeat—
Stock:
1. With a large bowl and a fine mesh sieve, strain out the liquid from the solids of the stew directly into the bottom of the bowl. Transfer the liquid to a mason jar or sealed air tight container and preserve it in the refrigerator until ready to use.
Color to the Method—
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