Your Life A to Z Recipe: Wednesday, October 1, 2014: Sweet & Sour Pork Belly and Stone Fruit Caprese

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Sweet & Sour Pork Belly

1# pork belly
2 large carrots (peeled and sliced to coins)
1/2 crown of broccoli (stemmed)
1 cup of peas (frozen if not fresh)
2 cups of spinach leaves
1 1/2 cups jasmine rice

Season the pork belly with salt and pepper and wrap it very tightly in foil and place the wrapped pork belly in a roasting pan and cook at 350 degrees for 3 hours or until very tender. Cool the pork down completely in the refrigerator for 5-6 hours or overnight.
You’ll want it completely chilled so that you can cut it into 2 oz portions to serve.
In 3 separate sauce pans, place the carrots in one and the broccoli in another and cover with chicken stock or seasoned water and bring to a boil. In the third pot fill with chicken stock or water and bring to a boil. Place the peas in the boiling liquid and remove them quickly and place into a blender with 1 cup of the spinach and blend with a touch of your liquid until you have a smooth pea puree. Do the same with the broccoli once it’s soft, add the second cup of spinach to the broccoli in the blender and blend until smooth. Once the carrots are soft, blend them also to a smooth puree and these will become the colorful base for your plate.
In another small sauce pan add 3 cups of chicken stock and bring to a boil and add your rice, once it returns to a boil, place a lid on the pot and reduce to a simmer. Allow this to cook for 25-30 minutes or until the rice is tender.

Sweet & Sour Sauce

2 cups diced pineapple
3 cups rice wine vinegar
1 cup sugar
½ cup ketchup
Place all ingredients in a sauce pot and reduce by ½ or until thick. This will glaze your pork belly.
Place your cold pork belly in a hot sauteè pan and sear it on all sides and then place it in a 350 degree oven for 8-10 minutes, until the pork is hot throughout. Use your purees to decorate a plate and put down your rice, place your pork on top of the rice and spoon your glaze over the top, garnish with scallion and sesame seeds.

Stone Fruit Caprese

4 Black plums or 2 large peaches cut into rounds, avoiding the pits.
2 logs of fresh mozzarella sliced into thick coins.

Broken Balsamic Vinaigrette:
1 shallot (minced)
6 cloves of garlic (minced)
1 cup balsamic vinegar
2 cups extra virgin olive oil
5 leaves of basil (chopped)
Place all ingredients in a large bowl and whisk together. Season with salt and pepper and place into a squeeze bottle.

On a plate, place your stone fruit and mozzarella, alternating from fruit to mozzarella. Shake your vinaig up and drizzle over the top of your salad and the vinegar will bead in little pools on the plate. Garnish with basil leaves and snipped chives.