Courtesy Executive Chef Doug Elliott & Sous Chef Ashley Kovacevich,
Keenan’s at the Pier. Bellingham, WA
This is a great dish to enjoy the sumptuous summer harvest. We have a braised pork belly from Ten Folds Farms, great salad greens from Cloud Mountain Farms, a big leaf maple (Valley Farmstead) lemon vinaigrette, house raspberry jam, Twin Sisters Creamery Whatcom Blue Cheese, and finally some fresh lovage from Blanchard Mountain Farm. It is truly a wonderful combination of the depth and richness of the pork belly with all the fresh abundance of summer, hope you enjoy.
Ingredients for Pork Belly:
2 lbs fresh pork belly (cross hatch the fat cap)1 carrot, diced
3 stalks of celery, diced
1 medium onion, diced6-8 whole garlic cloves, peeled 1 cup of red wine
3 fresh thyme sprigs
Salt and Pepper to season both sides
¼ cup olive oil for cooking
1 lb fresh raspberries¼ cup sweet chili sauce (Mae Ploy)¼ cup lemon juice¼ cup sugarOne box of pectin (1.75 oz)
¼ cup maple syrup (Chef Doug recommends Neil’s Big Leaf Maple Syrup)2 Tbsp lemon juice¼ cup apple cider vinegar (Chef Doug recommends Katz Gravenstein brand)½ tsp salt¼ tsp black pepper
1 sprig of thyme, stripped
1 Tbsp shallot, chopped
1 cup olive oil
6 cups salad greens
1 package blue cheese
1 bunch lovage
Prep the pork belly the day before you plan to eat. Heat a pan over med high heat, add olive oil and sear both sides of the salted and peppered belly. Place in a pan on top of the uncooked carrots, celery, onion, garlic and thyme. Deglaze the hot pan used to sear the belly with the cup of red wine and pour onto the vegetables and pork belly and seal well with foil. Place in preheated 350-degree oven for 3 hours, pull belly out of pan, place on a sheet and cool in the fridge.
For the dressing, place all ingredients in a container except the oil and with an immersion blender slowly emulsify the oil in with a slow drizzle, or if using a blender, add all ingredients, and add in oil slowly while blending.
For the jam, add all the ingredients except the pectin to a pot over medium heat and bring to a simmer for five minutes. Drain through a fine strainer and place back on the heat, add the pectin, whisk in to incorporate the pectin and simmer for two minutes. Cool in the fridge and cover with plastic wrap right on top of the hot jam, so as not to form a skin.
To finish for serving, preheat oven to 425 degrees.
Heat an oven safe a sauté pan over medium heat. Brown the pork belly on one side 3-4 minutes then flip in pan and place in the oven for 10 minutes. Pull out, and let rest for 5 minutes before slicing.
Toss greens lightly in the vinaigrette and place on plate with some of the jam smeared on the plate. Place crumbles of blue cheese on top, with garnish of fresh raspberries and garnish with leaves of lovage (use sparingly a little goes a long way). Slice belly and place onto the plate.