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Brown Sugar Cured & Braised Pork Belly
Clove Scented Granny Smith Applesauce,
Lolita Greens, Warm Green Garlic Vinaigrette

Makes at least 30 1.5 ounce portions

Cure

• 1 Cup Brown sugar
• 1/3 Cup Sea salt, smoked
• 1/4  Cup Black Pepper, cracked
• 1/4  Cup Onion, Granulated
• 1/4  Cup Garlic, Granulated
• 1/4  Cup Thyme, Dry
• 3/4  Cup Basil, Dry
• 1 Cup Parsley, Dry
• 1 Cup Paprika, Smoked
• 1 Each 3-5lb. Pork belly, boneless

Method

• Combine all dry ingredients well in a mixing bowl. This will be more than you need.
• Trim top fat on pork to 1/4" all over.
• Score the fat.
• Rub liberally with the cure.
• Lay out a sheet of plastic wrap big enough to cover the belly.
• Sprinkle with about 1/4" of cure. Lay belly on cure.
• Sprinkle about 1/4" on top of belly.
• Wrap tightly with plastic wrap.
• Cure in refrigerator overnight.
• Rinse cure off belly and pat dry.

Braising

• 1 Each 3-5lb. Pork belly, boneless, cured
• 1 Each Onion, large, peeled, rough chop
• 2 Each Carrots, peeled, rough chop   
• 2 Each Celery stalks, rough chop
• 1 Quart + 2 Cup Chicken stock, enough to cover belly by 2/3
• 2 Cups Fresh apple juice
• 1/2 Cup Lite soy sauce
• 1/2 Bunch Thyme sprigs
• 10 Each Basil leaves, large
• 1/2 Bunch Parsley
• 10 Each Black pepper corns, crushed
• 3 Each Bay leaves
• 8 Each Garlic cloves, smashed

Method

• Set the oven on broil.
• Put the onion, carrot and celery into a braising pan large enough to hold the entire belly. Scatter evenly over the bottom of the pan.
• Place the pork with the fat side up on top of the veggies.
• Place the oven rack about 4” from the broiler flame. Broil for about 15 minutes or until golden brown. Turn the belly meat side up and broil for about 10 minutes more. Remove from oven.
• Set oven to 300 degrees.
• Turn the pork back to the scored or fat side up. Add chicken stock, 2 cups apple juice, soy sauce, thyme, basil, parsley, peppercorns, bay leaves and garlic cloves.
• Cover the braising pan with foil. Bake for 2 hours. Fold the foil back 1/3 and bake for 2 more hours. The meat should be very tender.
• Let the meat cool slightly in the liquid.
• Carefully place belly on a cutting board.
• Strain and reserve braising liquid for applesauce and vinaigrette
• Slice across the grain, like bacon, about 1” thick. Cut those slices into 2” long pieces. Repeat until you get 30 1 1/2 ounce pieces.
• Crisp belly portions on a griddle or under a broiler just before service.

Applesauce

• 8 each Granny Smith apples, cored, peeled and cut into large dice
• 10 Each Cloves, whole
• Strained braising liquid from pork belly
• Apple juice if needed
• 2 Tablespoons Lemon juice, fresh
• Ground clove to taste
• Pinch of cinnamon
• Pinch of salt

Method

• Strain the braising liquid into a saucepan. Add 10 cloves and bring to a boil.
• Add apples, and apple juice if needed to cover, reduce the heat to a simmer.
• Poach the green apples until easily pierced with a knife.
• Strain liquid.
• Add apples to a blender or robo coupe, add lemon juice and blend.
• Add clove to taste.
• Add cinnamon and salt, cool.
• Serve applesauce at room temp.

Lolita Greens

• 2-3 lbs. assorted greens. Lolitas are between micro and baby. If you can’t find them, use baby.

Warm Green Garlic Vinaigrette

• 2 Cups Champagne Vinegar
• 1 Cup Pork belly braising liquid
• 4 Shallots, rough chopped
• 1/2 Cup, Parsley sprigs
• 15 Each Green garlic cloves with shoots, rough chopped
• 30 Each Green garlic with shoots for garnish
• 5 Cups EVOO
• Salt and pepper to taste.

Method

• Place vinegar, braising liquid, shallots, parsley and garlic in a blender.
• Blend until smooth.
• Slowly drizzle in EVOO to make an emulsion.
• Season to taste.

Plating

• Place Lolita greens in the bottom/center of a large bowl.
• Nape with vinaigrette.
• Place belly on top of greens/center.
• Put a dollop of applesauce on top of belly.
• Garnish with a green garlic pod with shoot.

Jamie Samford
Corporate Chef
Winn Meat Company