Subj : St. Abraham 08
To   : All
From : Dave Drum
Date : Fri Aug 20 2021 13:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abraham Conlon's Fried Pork Belly w/Pickled Vegetables
 Categories: Pork, Vegetables, Herbs, Chilies, Wine
      Yield: 8 Servings
 
MMMMM--------------------------PICKLES-------------------------------
    1/2 lb Cauliflower; cored, in
           - bite-size florets
      3 md Carrots; thin sliced
    1/2    English cucumber; halved
           - lengthwise, sliced 1/4"
      2 oz Green beans; in 1" lengths
      2    Shallots; quartered
           - lengthwise
      5 cl Garlic; crushed
           Salt
      1 c  Datu Puti * or unseasoned
           - rice vinegar
    1/4 c  Sugar
      5 sm Dried hot chilies
      2    Bay leaves
      1 ts Coriander seeds
      1 ts Cumin seeds

MMMMM----------------------------PORK---------------------------------
  2 1/2 lb Meaty pork belly; skin and
           - some fat trimmed, in 1"
           - cubes
           Salt & pepper
      2 tb Extra-virgin olive oil
      2 tb Minced garlic
      1 c  Portuguese white wine
  1 1/2 tb Dijon mustard
    1/2 c  Mixed olives
 
  MAKE THE PICKLES: In a large bowl, toss the cauliflower,
  carrots, cucumber, green beans, shallots and garlic with
  1 tablespoon of salt. Let stand for 1 hour. Rinse the
  vegetables and squeeze gently to remove excess water.
  
  In a medium saucepan, combine the vinegar, sugar,
  chiles, bay leaves, coriander and cumin with 1 cup of
  water and 2 teaspoons of salt. Bring to a boil, stirring
  to dissolve the sugar and salt. Remove from the heat and
  add the vegetables. Let cool completely, about 1 hour.
  
  MAKE THE PORK: Season the pork belly with salt and
  pepper. In a large, deep skillet, heat the olive oil.
  Add the pork and cook over moderately high heat,
  stirring occasionally, until the fat starts to render
  and the meat is browned, about 8 minutes. Add the garlic
  and cook for 30 seconds. Carefully add the wine and
  bring to a boil. Cover and simmer over moderately low
  heat until the pork is very tender, about 20 minutes.
  Using a slotted spoon, transfer the pork to a serving
  bowl. Discard the fat and cooking liquid.
  
  Drain the pickled vegetables, reserving 1/4 cup of the
  brine; discard the chiles and bay leaves. Add the
  drained pickled vegetables to the pork. In a small bowl,
  whisk the reserved pickling liquid with the mustard,
  then stir the mixture into the pork and vegetables along
  with the olives. Mix well and serve.
  
  MAKE AHEAD: The drained pickled vegetables can be
  refrigerated for 2 days.
  
  * NOTES: Datu Puti is Filipino cane vinegar. It's
  available from Amazon
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Some age, others mature." -- Sean Connery
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.