La Coop chef Bobby Benjamin prepares Lard de Maison

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WHAS11.com

Posted on September 12, 2012 at 12:00 PM

Updated Wednesday, Sep 12 at 12:15 PM

Lard de Maison

Pork Belly Ingredients:

5 lbs.                pork belly or country ham (can purchase both from your local farmers market )
1 c                   granulated sugar
1 c                   brown sugar
1 c                   Kosher salt

1 gal                duck fat


Method:

Mix the sugars and salt in a small bowl. Spread the mixture evenly on the pork belly; cover and refrigerate for 24 hours.

After the pork belly is cured, rinse the pork belly and place it in a large roasting pan. Add the duck fat and braise it at 300°F for 3 hours. After the pork belly is braised, remove it from the roasting pan and slice into the desired portion sizes.

 

Sweet Potato Butter Ingredients:
4                      sweet potatoes, roasted
1/4 lb               butter
1/2 tsp.            nutmeg
1/2 tsp.            cinnamon
salt and pepper to taste


Method:

Remove the roasted potatoes from the skin; puree adding the butter first, followed by the nutmeg and cinnamon. Season the potatoes with salt and pepper to taste. Set aside.

Red Wine Jus Ingredients:
1 qt.                 beef stock (can buy at your local grocery)
1/2 bottle        red wine (suggested: pinot noir )
1 c                   banyul vinegar
1 T                   butter

                        salt and pepper to taste

 

Method:

Add the stock, wine and vinegar into a large sauce pan. Reduce over medium heat until the mixture has a sauce consistency. Then add the butter and season to taste.

 

To Plate:

After the pork belly is sliced, sear the belly on each side so the skin is crispy. Remove from heat. Next, place the desired portion of sweet potato butter onto each serving plate and place the crispy belly on top of the sweet potato butter. Pour at least 2 ounces of the jus on top of the pork belly (per plate.) Enjoy! 

 

 

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