30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Salt Pork And Gravy
Fried Salt Pork And Gravy
Fried Salt Pork And Gravy
⏱1h 30m
👥4
🔥800 cal
Hard
🍽️French
A sophisticated take on fried salt pork, utilizing high-quality ingredients and a refined pan jus reduction. This version focuses on maximizing flavor and texture.
1 poundBerkshire Pork Belly-cut into 1/2 inch cubes
A sophisticated take on fried salt pork, utilizing high-quality ingredients and a refined pan jus reduction. This version focuses on maximizing flavor and texture.
In a large, heavy-bottomed skillet, cook Berkshire Pork Belly over medium-low heat, stirring occasionally, until deeply browned and crispy, about 30-40 minutes. Remove Pork Belly with a slotted spoon and drain on paper towels, reserving the rendered fat.
Deglaze the skillet with Dry Red Wine, scraping up any browned bits from the bottom. Reduce by half.
Add Veal Stock, Red Wine Vinegar, Rosemary, and Thyme to the skillet. Bring to a simmer and reduce by half, about 20-25 minutes.
Strain the pan jus through a fine-mesh sieve, discarding the solids.
Return the strained jus to the skillet and whisk in cold Unsalted Butter, one cube at a time, until emulsified. Season with Black Pepper and Fleur de Sel.
Return the cooked Pork Belly to the pan jus and heat through. Serve immediately.
Ingredients
4
1 pound450 gBerkshire Pork Belly-cut into 1/2 inch cubes
2 cups475 mLVeal Stock
1/2 cup120 mLDry Red Wine
1 tbsp15 mLRed Wine Vinegar
1 sprig5 gRosemary
1 sprig5 gThyme
1 tbsp15 mLUnsalted Butter-cold, cubed
1/4 tsp1.25 mLBlack Pepper-freshly cracked
Pinch1 gFleur de Sel
Equipment
Large skillet
Slotted spoon
Fine-mesh sieve
Whisk
Instructions
In a large, heavy-bottomed skillet, cook Berkshire Pork Belly over medium-low heat, stirring occasionally, until deeply browned and crispy, about 30-40 minutes. Remove Pork Belly with a slotted spoon and drain on paper towels, reserving the rendered fat.
Deglaze the skillet with Dry Red Wine, scraping up any browned bits from the bottom. Reduce by half.
Add Veal Stock, Red Wine Vinegar, Rosemary, and Thyme to the skillet. Bring to a simmer and reduce by half, about 20-25 minutes.
Strain the pan jus through a fine-mesh sieve, discarding the solids.
Return the strained jus to the skillet and whisk in cold Unsalted Butter, one cube at a time, until emulsified. Season with Black Pepper and Fleur de Sel.
Return the cooked Pork Belly to the pan jus and heat through. Serve immediately.
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