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Belly of Pork w/Cannellini Beans & Fall Pesto

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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