Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash | CUESA

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Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash

Source:

Michael Dotson, Martins West (July 12, 2008)

This recipe was demonstrated at CUESA’s Market to Table program on July 12, 2008.

Serves 4-6

INGREDIENTS

Spiced pork belly
2 pounds pork belly (I use Range Brothers pork belly)
Spice salt (¼ cup salt, 1 teaspoon ground cloves, ¼ teaspoon ground ginger, ½ teaspoon ground coriander)
2 tablespoons grape seed oil
1 onion, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 cloves garlic, crushed
1 bay leaf
2 sprigs thyme
3 sprigs parsley
12 peppercorns
4 cups chicken stock
4 cups beef stock

Scallion-bacon soda bread
2 cups unbleached all-purpose flour
1¼ cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons kosher salt
2 slices finely chopped crisp cooked bacon, reserve 3 tablespoons of its rendered fat and keep warm
¼ cup minced scallion
1½ cups buttermilk

Pickled summer squash
1 pound summer squash
1 scallion, thinly sliced
1 tablespoon chopped dill
1 garlic clove, crushed
1 tablespoon kosher salt
1 tablespoon local honey
Pinch crushed red pepper
¼ cup white balsamic vinegar

“HP” aioli
½ of the total braising liquid from pork belly
1 tablespoon malt vinegar
½ teaspoon honey
¼ teaspoon juniper berry
7 crushed peppercorns
½ cup homemade or good quality store bought mayonnaise
½ teaspoon minced garlic

PREPARATION

For the pork belly

  1. 24 hours before proceeding with this recipe, season pork belly generously with spice salt and place in refrigerator.

  2. Preheat oven to 300 degrees. Remove pork from refrigerator and allow to come to room temperature. Heat dutch oven or a large heavy-bottomed pot over medium flame. Add grape seed oil and lightly brown pork on one side. Turn pork to brown on second side and add onion, carrot, celery and garlic. Once second side is browned add herbs, peppercorns and stocks. Bring to simmer, skim foam from the surface, seal lid with foil and place in oven to cook until very tender, about 2-3 hours.
  3. Allow pork to cool in broth, then carefully remove and strain liquid, reserving for aioli and to reheat pork when serving. Completely chill pork in refrigerator and slice into ¼-inch thick by 3-inch long slices.

 

For the soda bread

  1. Preheat oven to 375 degrees. Mix dry ingredients in a large bowl, add bacon, rendered fat and scallions until thoroughly mixed together. Add buttermilk to form stiff dough. Turn onto a floured surface and knead for one minute; do not overwork.

  2. Pat dough to 1-inch thickness and cut 3x3-inch squares. Bake on a cookie sheet until they are light brown and sound hollow when tapped on bottom. Cool completely. Bread can be stored in a tightly sealed bag for up to 2 days.

 

For the pickled squash

Thinly slice squash into rounds using a mandolin or a very sharp knife and toss with all ingredients.  Let marinate at least one hour.

 

For the aioli

Reduce first 5 ingredients over medium-high heat until they equal a quarter cup and strain through a fine mesh strainer. Whisk this mixture into mayonnaise and then whisk in garlic.

 

To serve

  1. Slice scallion bacon bread squares into ¼-inch slices and lightly toast.

  2. Warm pork slices in 2-3 tablespoons of reserved braising liquid.
  3. Spread a slice of bread with a teaspoon of HP aioli, a slice of pork and top with some of the pickled summer squash creating an open faced “sandwich.”
  4. Individual “sandwiches” can be served as hors d’oeuvres or 3-4 can be composed on a plate with a little mound of pickled squash as a course in a meal.

 

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