Pork Belly with Fennel Slaw

Menu development is one of my favorite parts of hosting dinners. When you find those recipes that are endlessly perfect, I just can't wait to bring it to a crowd. My Ma made me this Pork Belly with Fennel Slaw for Sunday Supper last week. My family devoured every last bit of pork belly, leaving nothing but a bit of slaw.

Pork Belly is essentially just uncured bacon. It has lovely fat marbling that adds tremendous flavor to just about anything. The fennel slaw cuts through the richness of the belly with its aromatic flavor and echoes the toasted fennel seed in the dry rub. I prepared this last night as tacos and again, not a single morsel left. Serve as an appetizer or simply braise the belly for tacos and sandwiches. Catch this recipe on our pre fixe tasting menu at Cipollina in Austin for the #SXSWPIGROAST

PORK BELLY WITH FENNEL SLAW

adapted form Mario Botali  

RUB

1/2 cup Brown Sugar

2 tablespoons Fennel (toasted and ground)

3 tablespoons Salt

3 tablespoons Rosemary (finely chopped)

1 tablespoon  crushed Red Pepper Flakes

Remove skin from Pork Belly. Cross score the fat. Set aside. Mix all ingredients and generously rub onto scored pork belly. Set aside. 

BRAISE

2 pounds  Pork Belly (skin removed)

2 Carrots 

3 stalks Celery 

1/2 Red Onion (sliced)

2 Fennel Stalks

1 tablespoon  Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

2 Carrots 

3 stalks Celery 

1/2 Red Onion (sliced)

2 Fennel Stalks

1 tablespoon  Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven of large cast iron, heat a heavy pour of olive oil and add prepared belly, fat side down. Once deep brown, flip to other side. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours and serve atop of slaw.

FENNEL SLAW 

1 small head green cabbage, shredded 

1 head red cabbage, shredded  

1 Red Onion, sliced

1 bulb Fennel, thinly sliced

1/4 cup Mint, chopped

1/4 cup Basil Leaves, chopped

1 teaspoon Red Pepper Flakes

2 tablespoons Honey

 2 tablespoons Apple Cider Vinegar

Salt and freshly ground Pepper

Shred slice and chop vegetables and herbes. Mix together with seasonings and stir to combine. Set aside.

BBQ SAUCE 

1 cup reserved  braising drippings

5 cups apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard 

3 tablespoons Soy Sauce

3 cloves Garlic

Remove belly from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop sliced Pork Belly. Serve immediately.  

Roasted Duck Breast

As you may have noticed, I don't blog about meat or even cook it often. I'm a veggies kind of gal and although I will never entirely give up meat, I use it sparingly, and feel my best when I eat a primarily vegetable based diet. I appreciate the animals sacrifice and am a huge advocate of humane animal slaughter and husbandry.

However, man-oh-man, put me in front of anything with duck in it, I'm all over it like white on rice. Peeking Duck, Duck Pho, Duck Salad, Duck Fat Fries, Foie Gras....in every way imaginable, I could drink Duck Jus by the gallon, its definitely my favorite meat to say the least. My obsession for duck probably comes from my family, mostly my father, who has  cherished it and by default, always ordered it when dining out. It was only natural that when my mother asked him what he wanted for Father's Day dinner, he requested it.  

This is a full proof preparation of muscovy duck breast. The trick is to do a quick sear on the fat and finish in the oven. This ensures juicy perfection and is perfect for medium rare, as it should only ever be enjoyed at. Duck breast is a perfect addition to any meal such as salads, soups, or simply on its own with some greens and starches. Duck is also incredibly malleable to sweet additions, and goes well with pretty much any fruit you can think of. Grilled peaches & apricots is a favorite of mine, but strawberries & cherries also delicious. Be sure to save the excess fat and drippings from this dish, as duck fat is a out of this world flavoring for veggies, eggs, and can easily be turned into a outrageous jus. 

Roasted Duck Breast

3 Muscovy Duck Breast (roughly a half pound each) 

Salt & Pepper, to taste

Lay duck breast on a cutting board. With a proper knife, score the fat side of the breasts in a criss-cross pattern, seasoning with salt and pepper. Heat a cast iron grill pan or any other ovenproof skillet over medium heat. 

Lay breasts fat side down on grill pan and render off fat. Around 5-6 minutes. Reserve excess fat. Turn over for one minute and turn fat side down again and place in oven for roughly 8 minutes for medium rare. Remove from oven and allow to rest for 5 minutes. Slice thinly and savor! 

Potato and Leek Knish

This weeks post comes from a fellow eclectik woman, Ms. Ellie Tremble. Ellie and I decided one pie-eyed eve that we must collaborate on a dish as soon as possible. I knew things would be delicious when she sent me this knish recipe  she had been meaning to make. In her adorable walk-up apartment we made these warm and savory dough bombs. We hope you have as much fun making them as we did!  

BY ELLIE TREMBLE (Read with a long island accent) Sweet baby Jesus, it was a cold night.  I was coming home after an extremely exhausting day of sitting at desks in cubicles and classrooms.  Knowing that in my back pocket of my Levi’s jeans, I had a recipe for a potato knish, my most precious dreams would come true in a matter of minutes.  As I walked up my skinny street, filled with magical sparkly flakes of salt, I see the most beautiful creature alive; Katie Briggs. She’s kind like a knish in a sense.  She’s hot and steamy, makes you feel good, always comforting and never a bother.  The wind was blowing through her silky, creamy hair; there was blinding light coming from her brilliant smile; her blazing blue eyes were reeling me in. She basically washed away all the shit from my day.  So, my dreams have come true.  Katie Briggs was walking up my narrow staircase that would eventually lead to my miniature kitchen/living room/dining room, but specifically to the two counter tops that resemble my kitchen.  

Mind you, I have never made a knish before in my life.  I was strictly following this popular Jewish snack recipe provided by one of my fav’s, Deb, of Smitten Kitchen.  I was lucky enough to receive her cookbook for Christmas from my mommy. (THANKS MOM! I LOVE YOU!) I told myself I would make the dough ahead of time, so it would have time to chill while I was in class. Knowing what kind of time I run on, that didn’t happen.  Plus, I was starving like a piranha hunting a human for its juicy, tender meat.  So, Katie and I started a little behind schedule, but with our powers combined!  We’re not Captain Planet, but we made a great team.  Furiously, measuring out the ingredients for the dough, I mixed that shit up in a jiffy, with my Kitchen Aid, of course.  If you don’t have a Kitchen Aid (or some type of tool to assist your mixing techniques), not only do I feel sorry for you, but I would advise you to get on dat...

Katie was a chopping machine, teaching me how a professional chops onions, leeks and kale.   While the dough was chilling in the refrigerator, we prepared the filling by boiling the potatoes, and slow cooking the leeks, onions, and kale in a covered pan with lots-a-buttah.  The key ingredient to this filling was the cream cheese.  Honestly, it was to die for.  Using the Kitchen Aid, we mixed the boiled potatoes in with the cream cheese, then added the cooked leeks, onions and kale.  Then we rolled out the dough with a wooden rolling pin and some flour.  The tricky part was applying the filling and trying to keep it all inside.  We baked it for about 40 minutes at 375, at which we proceeded to drink some wine to pass the time.  It goes without saying, ours did not look like the picture.  However, it all tasted the same and Katie liked it.  So, at the end of what had started as a shitty day, I was happy to share such a feast with great company! 

Potato and Leek Knish

adapted from Smitten Kitchen

DOUGH

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon table salt

1 large egg

1/2 cup vegetable oil 

1 teaspoon white vinegar

1/2 cup water 

Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.

FILLING

1 1/2 pounds medium potatoes (red, sweet, fingerling)
1 large leek or onion 
1 tablespoon olive oil
1 tablespoon  butter
1 generous cup greens (kale, collards), chopped into ribbons
1/2 teaspoon table salt
Freshly ground black pepper
3 ounces cream cheese

Cook potatoes in boiling water, cover with cold water, and bring to a boil. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool. *If in a rush, cook in microwave safe dish for 8 minutes, or until soft. 

Meanwhile, prepare filling: Cut leeks into rings, and put into bowl of water to remove excess dirt. Clean green, and cut into ribbons.Heat a skillet over medium heat. Once hot, add butter and oil and once they’re fully melted. Add the leek slices. Cover and cook leek for 20 minutes, stirring occasionally. Add the green ribbons and cook until wilted, about 5 minutes. Transfer cooked mixture to bowl or kitchen-aid with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.

Roll out cooled dough. See Deb's recipe for proper knish forming!

FINISH

1 large egg yolk

1 teaspoon water

Coat each knish with egg wash before baking. Bake for 40 minutes at 375. Bon appetite!