Pork Belly with Fennel Slaw

image.jpg

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

image.jpg

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

image.jpg

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 

image.jpg

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

image.jpg

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.  

Whirlwinds

Time flies on the road with Outstanding in the Field; weeks seem like months, months like years, so much happens day to day on tour.  From back to back events, driving to the next location, picking up menus, car repairs, monotonous journeys to the department stores for odds & ends from birthday candles to dish soap; the OITF team never stops. 

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

We left Pennsylvania just a month ago, but it seems like ages since I last saw the mighty Delaware river. My confidant Marta finally migrated to the Indian Ocean for the winter to teach English on the remote Island of La RΓ©union. We were lucky enough to spend her last few weeks together on tour with the crew. The conclusion of which brought the crew to our hometown and our respected families to Blooming Glen Farm in Perkaise, Pennsylvania. We got to show the crew the most treasured parts of our childhood home from my folks b&b to bobolink dairy and bake house and finally my best friends family farm in Kintnersville, Peace Tree Farm. It was a real privilege to bridge the two parts of my life my home and tour. 

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

Now I write from the deserts of California with more memories, recipes and miles under my belt and the end of tour coming into sight.

It's been overwhelming even just considering a life not on tour. I'm not sure I'll understand how to not drive hundreds of miles daily, through multiple timezones, preform manual labor early in the morning on remote and breathtaking farms on an empty stomach and to stop serving honest passionate food to hungry wide eyes locals.

I'm pleased to be back in the golden state I left behind in July, now a bit wiser but my wanderlust has yet to be satisfied. The world seems to call wherever I go. I love

what I do more than words can ever describe and the people I get to share it with will forever hold a place in my heart. These are the days of our lives and I plan to savor every last bite. 

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

Β 

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg