Recipe: Maple-Braised Pork Belly | Recipes | Hudson Valley | Hudson Valley; Chronogram
Pin It
Favorite

Recipe: Maple-Braised Pork Belly 

april_2013_food_sap_jmay-6814.jpg

RECIPE
Maple-Braised Pork Belly
2 pounds pastured pork belly, skin on

Spice rub:
1 tablespoon coffee beans
4 allspice berries
1 star anise pod
1 tablespoon black peppercorns
¼ cup kosher or sea salt
1 dried red chili, stem and seeds removed (arbol, ancho, or cereza)

Braise:
2.5 gallons of maple sap
1 onion, halved
2 carrots, peeled and quartered lengthwise
1 celery stalk, quartered lengthwise
1 whole dried red chili (arbol, ancho, or cereza)

Grind all the spices together. Rub the pork all over with the spice rub and refrigerate it, covered, overnight. Reduce 2.5 gallons of maple sap down to half a gallon. Rinse the rub off the belly and pat dry. Hot-smoke the meat for an hour, then put the meat in a deep ovenproof pan large enough to hold it laying flat. Pour in reduced sap, add onion, carrot, celery, and chili, and bring to a simmer, then cover and move to a 200˚F oven for four hours. (Omit the smoking if you don't have a smoker, or grill it over indirect heat.)

Remove the meat from the pan carefully, since it will be very tender, and put it on a cutting board skin side up. Remove the skin and save it for cooking beans. Strain the vegetables out of the sap and discard them. Return the sap to the pan over high heat and reduce it to syrup. Watch it carefully as it reduces, since it can burn easily once it gets thick. Cut the belly into pieces about two inches square, and brown each square in a pan before serving. Place each piece on parsnip purée and glaze with some of the syrup. Garnish with wild garlic chives.

Pin It
Favorite

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Hudson Valley Events

submit event

Chronogram on Instagram

Latest in Food & Drink

  • Kingston Standard Sets The Bar for Community Breweries
  • Kingston Standard Sets The Bar for Community Breweries

    The Kingston Standard Brewing Co. aims to bring local folks together in a community-oriented space to drink and enjoy each others' company. The company strays from the popular IPA driven mission of most breweries, and instead provides light, drinkable beer and fresh, succulent oysters to foster a satisfying night out. While they primarily produce traditional Ales and Lagers, they also craft mixed fermentation style beers, including lambics and Flemish reds. However, this recently opened brewery is ever-expanding its drink list, so repeat customers will see more options arise in the future and can enjoy local wine and cider options available in the meantime.
    • May 24, 2019
  • Fresh As It Gets: Berkshire Co-op Celebrates its Fourth Expansion
  • Fresh As It Gets: Berkshire Co-op Celebrates its Fourth Expansion

    The Berkshire Food Cooperative, which began in 1981 as a buying club of Great Barrington families, now does $8 million in annual sales with over 3,500 member-owners and about 60 employees. The co-op is preparing to move into a new custom-built location, with twice as much space for more organic produce, meat, dairy, seafood, fresh flowers, and bulk foods along with a comfier, bigger cafe.
    • May 17, 2019
  • Lola's Cafe in New Paltz Offers Locally Sourced Catering
  • Lola's Cafe in New Paltz Offers Locally Sourced Catering

    Chef Ed Kowalski founded Lola’s in Poughkeepsie in 2005, as a casual, health-supportive alternative to fast food restaurants. In 2017, he opened a second location in New Paltz that serves up Lola's signature sandwiches, salads, bowls, and homemade soups, plus offers full service catering.
    • May 15, 2019
  • More »