Pork belly Yuzu Wasabi and Cannellini Ragout

食材

Pork Belly:

Pork Belly

Olive Oil

Stick of butter

Japanese yuzu wisabi BBQ Sauce

Ragout:

1 onion chopped

1 red bell pepper chopped (I used leftover baby bell peppers)

1-2 garlic cloves chopped + 1 extra cut in half

2 teaspoons tomato paste

8 ounces pancetta

Several thick slices grilled or toasted ciabatta

2 15 ouce cans cannellini white kidney beans, rinsed and drained

1-2 cups chicken or vegetable broth

1 cup cherry tomatoes halved

Freshly grated Parmesan

Flat-leaf parsley chopped

Olive oil for drizzling

Salt and pepper to taste

步驟

Pork Belly:

1. Cut the pork belly into 3”x5” sections.

2. Apply a light coat of olive oil for the binder.

3. Season with your favorite sweet rub.

4. Cook at 275 degrees until you get the desired color.

5. Place pieces in a pan with a whole stick of butter and cover.

6. Cook for another 1.5-2 hours until fats are fully rendered.

7. Remove from pan and place on a cookie rack.

8. Sauce with your favorite BBQ sauce.

9. Lightly dust with more sweet rub.

10. Insert a wooden skewer into each piece of pork belly.

11. Place back on the smoker for 5-10 mins to set the sauce.

Ragout:

In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.

Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.

In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.

Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.

Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.