by Michael Hoffman
View
my 6 other recipes »
Photo by Michael Hoffman
Michael Hoffman's Notes:
Expand
1
medium-large red onion, sliced thinly parallel to the root end
Ask the
hotline about
this ingredient!
1/2 cup
red wine vinegar (or as needed)
Ask the
hotline about
this ingredient!
1/2 cup
apple cider vinegar (or as needed)
Ask the
hotline about
this ingredient!
2 tablespoons
granulated sugar (or to taste)
Ask the
hotline about
this ingredient!
Use the handle of a wooden spoon (or similar implement) to gently pack the sliced onion into a jar. For best results, choose a jar small enough to be completely filled with onion.
Ask the hotline about this step!In a bowl, mix together an equal proportion of the two vinegars so that you have more than enough liquid to fill the onion jar halfway. Add the sugar and whisk to dissolve. Fill the onion jar a little more than halfway with vinegar mixture. Top off with water until onions are fully submerged. Seal the jar and turn it over a few times to mix.
Ask the hotline about this step!Let the onions sit at room temperature for at least one, and preferably four hours or more before use. Make sure to taste the onions halfway through the pickle to see if you like the level of acidity. If not, pour out some liquid and replace either with water or with vinegar. Refrigerate leftovers for a week or more.
Ask the hotline about this step!
8 ounces
cured (preferably heirloom) pork belly (smoked or not), sliced into 4 half-inch slabs
Ask the
hotline about
this ingredient!
2 cups
plus 1/2 cup fresh apple cider
Ask the
hotline about
this ingredient!
1
medium onion, roughly chopped
Ask the
hotline about
this ingredient!
1
medium carrot, roughly chopped
Ask the
hotline about
this ingredient!
1
medium celery rib, roughly chooped
Ask the
hotline about
this ingredient!
10
black peppercorns
Ask the
hotline about
this ingredient!
3
cloves
Ask the
hotline about
this ingredient!
1
cinnamon stick
Ask the
hotline about
this ingredient!
2
granny smith apples, cut into quarter-inch rounds
Ask the
hotline about
this ingredient!
2 tablespoons
moutarde al'ancienne (or other whole grain dijon)
Ask the
hotline about
this ingredient!
4
tangles of picked red onion (recipe above)
Ask the
hotline about
this ingredient!
Place the bacon, 2 cups of cider, mirepoix, pepper, cloves, and cinnamon stick in a medium sauce pan. Top off with cold water so that the ingredients are covered by about an inch. Bring to a gentle simmer and simmer uncovered for two hours or until tender.
Ask the hotline about this step!Use a slotted spoon to gently remove the bacon from the liquid. Pat the slabs dry, and reserve them. Strain the braising liquid and reserve it. (You won't need nearly all of it for this recipe, but for heaven's sake, don't toss it out! One dish you could make with it is bacon-onion soup, like this: http://consumed-i-this.tumblr.com/post/70765765/what-am-i-going-to-do-with-all-of-this-bacon)
Ask the hotline about this step!When you are almost ready to serve the pork, get a heavy skillet very hot with a little neutral oil. Sear the bacon slabs hard on both sides. Remove them from the pan and set them aside somewhere warm, seasoning them if they need it.
Ask the hotline about this step!In the same pan—which, should now be coated in delicious rendered pork fat—sear the apples hard on both sides. You want them to be tender, but not mushy, and to get some color. Remove the apples and set them aside with the pork.
Ask the hotline about this step!Deglaze the pan with the remaining cider and an equal amount of braising liquid, scraping the pan with a wooden spoon as the juices reduce. After a minute or two on high heat, stir in the mustard, and continue to reduce until saucy.
Ask the hotline about this step!To plate, lay down some of the pan sauce, top it with a slice or two of the apple, then a slice of pork belly, and then some more sauce. Finish with a tangle of pickled onion.
Ask the hotline about this step!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Nice!