Chef Bill Lyle’s pork belly and risotto

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Pork Belly
 5 lbs pork belly (scored)
 2 tbsp kosher salt
 1 tbsp sugar
 1 tbsp black pepper
 ¼ cup olive oil
 1 yellow onion (chopped)
 1 carrot (chopped)
 2 celery Stalks (chopped)
 3 garlic cloves (chopped)
 1 piece ginger (chopped)
 1 orange (sliced)
 1 apple (sliced)
 2 cinnamon sticks
 3 bay leaves
 ¼ cup cardamom pods
 1 tbsp cloves
 6 star anise
 ½ cup dried cherries
 1 cup bourbon
 ¼ cup red wine vinegar
 1 ½ cups apple juice (small bottle)
 1 ½ qts chicken stock
  cup sugar
Cauliflower bechamel
 4 tbsp butter
 ¼ cup flour
 1 shallot (chopped)
 4 cups whole milk
 ½ large cauliflower head (rough chop)
 2 tsp kosher salt
 2 tsp white pepper
 1 cup shaved Parmesan
Beet and barley risotto
 2 cups barley
 4 tbsp butter
 6 sprigs thyme
 2 sprigs rosemary
 6 garlic cloves (smashed)
 1 small shallot (chopped)
 2 cups red beets (peeled, diced)
 6 cups water
 kosher salt
 white pepper

Pork Belly
1

Preheat oven to 325 degrees

2

Rub pork belly with salt, sugar and pepper. Sear skin side down until light golden brown. Place belly skin side up in roasting pan.

3

Using the same pan as the belly, sautee onions, carrots and celery until they begin to soften. Add garlic, ginger, oranges, apples, cinnamon, cardamom, cloves, anise and dried cherries. Sautee for an additional three minutes.

4

Add bourbon to deglaze followed by the remaining liquids and sugar. Bring to a boil and remove from heat. Pour mixture over pork belly up to the skin. Be sure the top of the skin is not submerged. Place in oven and cook for 3-4 hours until pork is very tender. When checking for doneness, ladle some of the liquid over the skin to avoid burning.

5

Once finished cooking, remove the belly and chill for slicing. Strain braising liquid and reduce to use as a sauce later. When reheating the belly, place some of the sauce in a pan with the pork and reheat, covered in oven.

Cauliflower bechamel
6

Heat milk until bubbles form. Do not boil.

7

Sautee shallots in butter until soft. Add flour and cook until light blonde in color.

8

Add warm milk and whisk until smooth. Add cauliflower and cook until mixture begins to thicken and cauliflower is tender.

9

Pour mixture into Vitamix and add salt, pepper and Parmesan with motor running. Blend on high until mixture is silky smooth.

Beet and barley risotto
10

Boil beets in water until softened, but not quite fork tender.

11

Steep thyme, rosemary, garlic and shallot in butter on low heat for ten minutes.

12

Strain butter into sautee pan and toast barley in butter for 3-4 minutes, stirring regularly.

13

Pour one scoop of beet stock at a time into barley while continuously stirring until barley has the consistency of risotto.

14

Season to taste with salt and pepper.

Ingredients

Pork Belly
 5 lbs pork belly (scored)
 2 tbsp kosher salt
 1 tbsp sugar
 1 tbsp black pepper
 ¼ cup olive oil
 1 yellow onion (chopped)
 1 carrot (chopped)
 2 celery Stalks (chopped)
 3 garlic cloves (chopped)
 1 piece ginger (chopped)
 1 orange (sliced)
 1 apple (sliced)
 2 cinnamon sticks
 3 bay leaves
 ¼ cup cardamom pods
 1 tbsp cloves
 6 star anise
 ½ cup dried cherries
 1 cup bourbon
 ¼ cup red wine vinegar
 1 ½ cups apple juice (small bottle)
 1 ½ qts chicken stock
  cup sugar
Cauliflower bechamel
 4 tbsp butter
 ¼ cup flour
 1 shallot (chopped)
 4 cups whole milk
 ½ large cauliflower head (rough chop)
 2 tsp kosher salt
 2 tsp white pepper
 1 cup shaved Parmesan
Beet and barley risotto
 2 cups barley
 4 tbsp butter
 6 sprigs thyme
 2 sprigs rosemary
 6 garlic cloves (smashed)
 1 small shallot (chopped)
 2 cups red beets (peeled, diced)
 6 cups water
 kosher salt
 white pepper

Directions

Pork Belly
1

Preheat oven to 325 degrees

2

Rub pork belly with salt, sugar and pepper. Sear skin side down until light golden brown. Place belly skin side up in roasting pan.

3

Using the same pan as the belly, sautee onions, carrots and celery until they begin to soften. Add garlic, ginger, oranges, apples, cinnamon, cardamom, cloves, anise and dried cherries. Sautee for an additional three minutes.

4

Add bourbon to deglaze followed by the remaining liquids and sugar. Bring to a boil and remove from heat. Pour mixture over pork belly up to the skin. Be sure the top of the skin is not submerged. Place in oven and cook for 3-4 hours until pork is very tender. When checking for doneness, ladle some of the liquid over the skin to avoid burning.

5

Once finished cooking, remove the belly and chill for slicing. Strain braising liquid and reduce to use as a sauce later. When reheating the belly, place some of the sauce in a pan with the pork and reheat, covered in oven.

Cauliflower bechamel
6

Heat milk until bubbles form. Do not boil.

7

Sautee shallots in butter until soft. Add flour and cook until light blonde in color.

8

Add warm milk and whisk until smooth. Add cauliflower and cook until mixture begins to thicken and cauliflower is tender.

9

Pour mixture into Vitamix and add salt, pepper and Parmesan with motor running. Blend on high until mixture is silky smooth.

Beet and barley risotto
10

Boil beets in water until softened, but not quite fork tender.

11

Steep thyme, rosemary, garlic and shallot in butter on low heat for ten minutes.

12

Strain butter into sautee pan and toast barley in butter for 3-4 minutes, stirring regularly.

13

Pour one scoop of beet stock at a time into barley while continuously stirring until barley has the consistency of risotto.

14

Season to taste with salt and pepper.

Chef Bill Lyle’s pork belly and risotto