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

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