This story was originally published in the winter 2015 edition of the Long Island Wine Press.
Recipe courtesy of chef Lenny Campanelli of Petulant Wino in Aquebogue.
Ingredients:
4 pounds pork belly, skin left on
For the brine:
½ gallon apple cider
½ cup salt
½ cup sugar
2 cups water
2 bay leaves
1 cinnamon stick
3 pieces star anise
½ teaspoon black peppercorns
¼ teaspoon coriander seeds
3 pieces whole cloves
12 cups ice
Directions: Place cider in a heavy-bottom saucepan over medium flame and reduce until 1/3 cup liquid is left. Add heavy cream and continue to reduce until desired sauce consistency is reached.
Combine all ingredients, except for ice, and bring to a boil. Next, remove from heat and pour over pork belly. Allow belly to sit in brine, completely submerged, for 24 to 36 hours. Remove from brine and pat dry.
Roast belly, skin side up, in preheated 250-degree oven for three hours. Remove from oven and allow to cool before handling. With a sharp knife, cut belly into 12 2-by-2-inch squares. Remove skin.
Place belly, fat side down, into a hot skillet or frying pan over medium flame and allow to sear for two minutes undisturbed. Flip and cook an additional one to two minutes.
Serve immediately over farmer’s hash with cider reduction drizzled around the plate.
For the cider reduction:
1 quart apple cider
1 quart heavy cream
Directions: Place cider in a heavy-bottom saucepan over medium flame and reduce until 1/3 cup liquid is left. Add heavy cream and continue to reduce until desired sauce consistency is reached.
Farmer’s hash:
2 cups Yukon Gold potatoes, parboiled and diced small
2 cups butternut squash, parboiled and diced small
½ cup yellow onion, diced small
1 cup deep-fried kale leaves
½ cup chicken stock
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
3 teaspoons vegetable oil
Salt and pepper to taste
Directions: Sauté onions in oil over high flame. Add potatoes but do not stir for 1-2 minutes, allowing to crisp. Add squash and stir together. Lower flame to medium and add half the chicken stock. Stir.
When stock is absorbed completely, add remaining stock along with cinnamon and nutmeg. Stir to combine.
When hash is tender and all liquid is absorbed, fold in kale and season with salt and pepper.
