Belly of Pork w/Cannellini Beans & Fall Pesto
Chef Paul Young | Reinhart Corporate
Ingredients
- 10 oz Pork Belly, No Bone Or Skin, Unsalted Non-Smoked
- 4 oz Onion Yellow, chopped
- 4 oz Bean Cannellini White
- 4 oz Basil, Fresh
- 2 oz Garlic Whole Peeled Fresh
- 1/4 oz Almond Sliced Blanched Raw
- 4 oz Oil Olive Extra Virgin In Tin
- 3 oz Cheese Blend Caesar Shaved Parmesan
- Romano Imported Asiago Bag
- 3 oz Pea Green Garden
- 32 oz Broth Chicken Canned
- 1 oz Sage, Fresh
- 1 oz Salt Coarse Kosher Box
- 1/8 oz Pepper Black Cracked 8 Mesh
- 1/8 oz Pepper Red Crushed
Preparation
- Pesto: In processor combine all but one garlic clove, the basil leaves, 1/2 of the cheese, and the almonds. In a steady stream add the olive oil to make a creamy-style pesto.
- Cannellini beans: Soak in hot water for 4 hours prior to cooking. To cook cover beans in water and simmer for 1 hour until tender. Cover and reserve.
- Belly: In saute pan get 3 Tbsp oil hot in a pan. [Remember to bring heat down before adding the pork.] Season the belly with salt and pepper and add sage leaves (insert into fat pockets). Caramelize the belly on all sides (about 4 minutes per side). Once this is completed remove and reserve.
- In same pan pour out the oil and wipe the pa. Add 1 tablespoon new oil and add the 1/2 chopped onion and remaining garlic clove. While these are browning place the belly back in and add 3 oz ladle of broth and add every 3–5 minutes keeping the belly barely covered in liquid and always moist. Season with salt and pepper and reserve.
- In same pan pour out the oil and wipe the pa. Add 1 tablespoon new oil and add the 1/2 chopped onion and remaining garlic clove. While these are browning place the belly back in and add 3 oz ladle of broth and add every 3–5 minutes keeping the belly barely covered in liquid and always moist. Season with salt and pepper and reserve.
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