Braised Pork Belly with Orange-Carrot Purée and Caramelized Apple Balls

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Recipe by Executive Chef Mitchell Husbands

The Bay at Nonsuch Bay Resort

Braised pork belly with a fruity addition

Serves 4-6
INGREDIENTS: Pork Belly

1 tsp. olive oil
1 med yellow onion
1 lrg. carrot
2 ribs celery
3 cloves garlic
2 cups dry white wine
1 cinnamon stick
1 whole star anise
5 cloves
1 tsp. whole peppercorns
1 tsp. fennel seeds
1 quart water
4lbs pork belly, seasoned

INGREDIENTS: Purée

2 medium carrots
½ an orange peel
1 cup orange juice
1 cup water
Salt

INGREDIENTS: Apple Balls

2 Granny Smith apples
2 oz. butter
¼ cup brown sugar
½ cinnamon stick
1 tsp. orange zest

METHOD Pork:

Preheat oven to 325º degrees. In a large saucepan sauté onion, carrots, celery in olive oil, add garlic and cook for 5 mins., add wine, cinnamon stick, star anise, peppercorns and cloves. Let wine evaporate, add water and bring to a boil. Set aside. Place pork belly in a roasting pan, pour over hot liquid, cover tightly with foil and place in oven for 2½-3 hours, until completely tender when pierced with a fork. Remove belly from braise liquids, cool and cut into cubes. Sear in hot skillet fat side down to caramelize.

METHOD Purée:

In a small pot add all ingredients and cook until very tender, strain
and blend into smooth purée.

Braised pork belly orange carrot puree apple balls

Braised pork belly orange carrot puree apple balls

METHOD Apple Balls:

Using a melon baller, scoop out balls from apples. Caramelize the butter and sugar in a small saucepan. Add apple balls and cinnamon stick. Cook for 2 mins., add zest. Stir, remove from pan and plate. Serve with pork and carrot-orange purée

Chef Mitchell Husbands Braised pork belly

Chef Mitchell Husbands Braised pork belly

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