 | Pork BellyChef Liam Byres of Raccolto | Seattle, WA |
This is a revamped dish which is a play on my grandma Lala’s holiday Cuban pork that she made for us every year growing up. For me it is the flavor of home, winter, and the holidays. I used The Perfect Purée of Napa Valley Meyer Lemon Concentrate for the mojo de ajo, which brightened up the heavy dish in a way that it was missing.
Ingredients for Aji Amarillo Carrot Purée:
Yield: 1.5 quarts
• 1,000 g. carrots, peeled and cut into equal-sized pieces
• 70 g. dried aji amarillo, deseeded
• 240 ml. heavy cream
• xanthan gum, as needed
• kosher salt, to taste
Ingredients for Mojo de Ajo:
• 600 ml. pork rendering
• 240 ml. chopped garlic
• zest of 2 limes
• juice and zest of 2 oranges
• 240 ml. The Perfect Purée Meyer Lemon Concentrate, thawed
• 1 tbsp. dried oregano
• 1 tbsp. Aleppo pepper
• 90 ml. pork broth
• 240 ml. lemon juice
• kosher salt, to taste
Ingredients for Pork Belly Braise:
• 1 pork belly, scored
• kosher salt and white pepper, to taste
• 1 fennel bulb, chopped
• 2 dried arbol chiles
• 1 onion, chopped
• 3 cloves garlic, smashed
• 1 onion, sliced
• 2 tbsp. anise seed
• 240 ml. apple cider vinegar
• 720 ml. water
To Assemble and Serve:
• yuca, cooked and portioned
• rendered pork belly fat
• Aji Amarillo Carrot Purée
• Mojo de Ajo
Method for Aji Amarillo Carrot Purée:
In a rondeau, combine carrots and aji amarillo. Cover with water and cook over high heat until the water fully evaporates and the carrots are tender. Reduce heat to medium-low, add heavy cream, and reduce by half. Transfer to a blender and blend with a small amount of xanthan gum until smooth. Strain through a chinois into a mixing bowl and season with salt. Keep warm.
Method for Mojo de Ajo:
In a saucepan, warm pork fat over medium heat. Once hot, add chopped garlic and cook, stirring constantly, about 30 seconds—sweating the garlic without color. Transfer to a mixing bowl and add lime zest, orange juice and zest, The Perfect Purée Meyer Lemon, oregano, Aleppo pepper, pork broth, and lemon juice. Season with salt and mix well. Store refrigerated in deli containers.
Method for Pork Belly Braise:
Pat pork belly dry and score the top. Season with salt and white pepper. In a hotel pan, combine fennel, chiles, onion, garlic, anise seed, apple cider vinegar, and water. Place pork belly on top and cover. Bake at 325°F for 2½ hours, covered, then uncover and cook an additional 30 minutes. Remove from braising liquid and press between two sheet trays with weights. Chill, then portion.
To Assemble and Serve:
In a hot pan, sear pork belly on all sides until golden and heated through. Remove from pan and rest. In rendered pork belly fat, sauté cooked yuca until golden brown. Spoon Aji Amarillo Carrot Purée onto the bottom of the plate and top with the yuca. Cut pork belly in half and place on top. Spoon Mojo de Ajo over the pork, coating the plate. Serve immediately.