Winter Recipe # 2: Pork belly with candied squash
From the January 100-Mile Tasting Menu of Raincity Grill, Vancouver, created by chef Andrea Carlson. Compiled by Jeff Nield.
Roasted Sloping Hill Farm Berkshire pork belly with candied red kuri squash, sunroot and arugula.
* 2 lbs roasted pork belly cut into 2 squares, each 4" in size
* 2 tbsp avalon butter
* 2 shallots, diced
* 1 cup red-skinned sunroot, scrubbed, chopped into 1/4" pieces, blanched
* 1 cup candied squash
* 4 tbsp flat-leaf parsley, chopped
* 1 cup arugula leaves
* 4 tbsp pork, chicken or beef jus
1. To Prepare the Pork Belly:
* 2 lbs pork belly
* 2 tbsp fennel seed
* 2 bay leaves
* 2 sprigs thyme
* 2 litres 'clean' ocean water (optional)
Heat ocean water and spices to a boil. Cool and refrigerate until cold. Soak the pork belly in ocean brine for 24 hours. Rinse under cold water. Place in a stainless steel roasting pan and cover with foil. Bake at 200 degrees for 8 hours.
2. To Prepare the Candied Squash:
* 1/2 lb red kuri squash, seeded, peeled and diced into 1" cubes
* 1 cup honey
* 1/2 cup water
Heat honey and water to melt. Add squash and cook over low heat until just translucent. Drain squash and place on a dehydrator until partially dried (approx. 4 hours).
3. To Prepare the Meal:
Score fatty side of cooled pork belly pieces. Sear, fat side down over medium heat, to partially render fat and crisp skin. Place in 400 degree oven to heat through. Gently warm meat jus, set aside. Sweat shallots off in butter until translucent and add candied squash and sunroot. Sauté 2 minutes. Add meat jus to melt. Add arugula and parsley and sauté 1 minute. Divide squash mixture between two plates and top with pork belly. Spoon jus across plate.
