Category: Pork

Pork, Spring

Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

This dish was prepared for a wine dinner earlier this week, and was served with a 2012 Broken Road Chardonnay. The ravioli was prepared by rolling pasta out thinly and placing a dollop of Boursin cheese, then making an indention for a raw egg yolk.  The pasta is then brushed with egg wash before another another sheet of pasta is placed on top; the dull … Continue reading Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

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Appetizer, Pork, Summer

Pork Belly: Braised Bacon, Crispy Pork Skins

Recently we’ve been working with uncured pork belly in the kitchen a little more than usual, with some great results. I start with cutting the pork belly down into several manageable pieces, then carefully remove the skin from the pork belly.  I try to leave as much fat as possible on the belly, since that means there will be less to remove later from the … Continue reading Pork Belly: Braised Bacon, Crispy Pork Skins

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Appetizer, Pork, Summer

Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

This is a dish that was served at a Chef’s Table last week and was very well received.  It is based on a dish that I enjoyed at 5&10 in Athens, Georgia a couple weeks ago. The bacon was prepared by braising a slab of apple wood smoked bacon in chicken stock for six hours at 250 degrees.  After the bacon chilled, it was portioned … Continue reading Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

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Entree, Pork, Winter

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year. The pork belly was cured with barbecue spices before cooking sous vide.  It was then chilled, portioned and scored for service. Continue reading Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

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