• St. Abraham 08

    From Dave Drum@1:3634/12 to All on Fri Aug 20 13:37:00 2021
    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

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