fbpx

Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Bourbon Molasses Braised Pork Belly

Bourbon Molasses Braised Pork Belly

Chef David Cunningham | Reinhart Valdosta

Ingredients

  • 3 pounds pork belly
  • 1 C bourbon
  • 1 C orange juice
  • 1 C chicken or beef stock
  • ½ C brown sugar
  • ½ C molasses
  • ½ C cider vinegar
  • 1 ea yellow onion
  • 3 tsp kosher salt
  • 3 tsp freshly ground black pepper
  • 2 dozen medium-sized shucked fresh oysters
  • 2 C Culinary Secrets general purpose breading

Preparation

  1. Season both sides of pork belly with kosher salt and black pepper. Store in a Ziploc bag in the refrigerator for 1 to 2 days.
  2. Preheat oven to 225 F. Place seasoned pork belly on a roasting rack in a roasting pan. Roast fat side up for 2 hours. Remove from oven. Pour off rendered pork fat into a small bowl to reserve.
  3. Remove roasting rack and place bellies back in the roasting pan fat side up. Julienne the yellow onion. In a medium sauce pot, caramelize onions with 2 Tbsp of the rendered pork fat.
  4. When golden brown, de-glaze with bourbon, then add orange juice, beef stock, brown sugar, molasses and cider vinegar. Bring to a simmer and let cook for about 15 minutes.
  5. Pour over the pork belly and then return pork belly to oven for 2 more hours.
  6. Transfer pork to a sheet pan, reserving the braising liquid, and let cool completely. Once reserved braising liquid has completely cooled, remove fat that solidifies on the surface.

Share