Braising Pan

Braising Pan

Braised Pork Belly with Blueberry Compote

Prep Time: 25 minutes, plus overnight marinade | Cook Time: 4 hours | Makes: 4-6 servings

Pork Belly

• 3-4lbs. Weightpork belly
• 1Tbsp. fennel pollen
• 1Tbsp. celery salt
• 2tsp. garlic powder
• 1tsp. black pepper, coarse ground
• 2Tbsp. butter
• 1onion, chopped
• 2carrots, chopped
• 1celery stalk, chopped
• 1bay leaf
• 3cups veal or pork stock
• 1cup red wine
• 1/2cup cider vinegar
• 1pkg. Driscoll's Blueberries
• 6Tbsp. butter, chilled

Warm Blueberry Compote

• 2pkg. Volume Driscoll's Blueberries
• 1/4cup orange juice
• 2Tbsp. raw or Turbinado sugar

Cauliflower PurÈe

• 1lb. cauliflower florets
• 1-2Tbsp. whole grain mustard (Pommery preferred)
• 1Tbsp. butter

Garnish

• Celery sprouts, lemon juice and Kosher salt

Instructions

1. Combine blueberries, orange juice and 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat just until sugar melts and berries are glossy. Set aside.
2. Cut pork belly into 3x4-inch pieces. Combine fennel pollen, celery salt, garlic powder and pepper; rub evenly over pork. Cover and refrigerate overnight.
3. Preheat oven to 375°F.
4. Place pork in a deep roasting pan or Dutch oven. Roast uncovered 20 minutes. Poke the fat layer all over with a roasting fork. Return to oven for 20 minutes or until fat starts to brown and render. Scrape off any excess salt and seasonings. Reduce oven to 325°F.
5. Meanwhile, melt butter in a large skillet. Add onion, carrots, celery and bay leaf. Cook over medium heat until very soft. Add stock, red wine and cider vinegar; bring a boil. Remove from heat.
6. Add stock mixture to the roasting pan. Cover and return to oven for 2-1/2 hours until pork is very tender. Let the roast cool slightly, then remove roast and strain the stock left in the roasting pan.
7. Simmer stock in a saucepan until slightly reduced; season to taste with salt and pepper.
8. Simmer 1 package blueberries and 1 tablespoon butter in another saucepan until juices release. Add the reduced stock, simmer 1 minute then strain through a fine sieve. Return sauce to pan. Bring to a simmer and whisk in butter 1 tablespoon at a time until sauce is thick and silky.
9. Boil cauliflower in salted water until tender. Drain. Spread on a baking sheet and place in a hot oven to dry slightly, about 6 minutes.
10. Purée cauliflower, mustard and butter in a food processor until smooth.

To Serve

1. Re-warm ingredients as needed. Spoon the cauliflower purée onto serving plates. Slice pork and arrange along side of purée. Spoon the warm blueberry compote over pork and surround with warm blueberries. Garnish with celery sprouts drizzled with lemon juice and a dash of kosher salt.

Specialty Ingredients

1. Pork belly comes from a hog's ‘belly' or underside and is succulent and rich in flavor. This cut is not widely available in supermarkets, but can be ordered from the meat department manager upon request. Pork belly may also be available online and in some ethnic food stores, including Chinese and Hispanic markets. Fennel pollen and celery sprouts can be found in Italian specialty food stores or gourmet spice retailers.

About the Author

Berries at Driscoll's – We grow some of the finest strawberries, raspberries, blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here. If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

Question about oven safe cookware?

When a manufacturer says that a pan is oven safe up to 400 degrees does this take into consideration that the pan might be in the oven (at lower than 400 though) for a very long time?

I do a lot of braising and while it is always well under the 400 degree mark I am concerned that these pans might not perform considering that in some cases they may be in the oven for 2 hours or more?

Sorry, I don't know.