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Braised Pork Belly with Polenta
Chef Mark Hibbs Ratcliffe on the Green Charlotte, N.C.Pork belly slowly braised using Knorr® Beef Base and Knorr® Demi-Glace. Pair with polenta to create a...
Servings
15
15
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Meat
Chef Mark Hibbs
Ratcliffe on the Green
Charlotte, N.C.
Pork belly slowly braised using Knorr® Beef Base and Knorr® Demi-Glace. Pair with polenta to create a succulent menu item your guests will love.
Ingredients
2 lb Pork tenderloin, cleaned, tied
4 lb Pork, remove skin
2 tbsp SEASONING SALT
3 oz Oil
1 lb mirepoix (carrot, celery, onion)
0.5 cup Tomato paste
0.5 cup Balsamic Vinegar
2 Bay leaf, whole
1 Thyme sprig
1 qt Knorr Select Beef base, prepared
1 qt Knorr Demi-Glace Sauce Mix 4 x 28 OZ, prepared
1 cup Raisins, soaked in boiling water
Steps
Cut pork belly in 3 " squares, season with seasoning salt.
Heat oil in braising pan, brown pork belly on both sides, remove from pan, and pour off excess fat.
Return pan to the stove, add mirepoix and brown vegetables. Add tomato paste, cook paste for a few minutes.
Deglaze with wine and vinegar. Add prepared beef base and demi-glaze, bring to a simmer.
Place pork belly in sauce, simmer. Place in 350 degree oven, cover with parchment, cover and braise until tender 1 1/2 hours.
When tender, remove from sauce, strain, adjust seasoning and consistency. Drain raisins and add to sauce.
Pork Tenderloin:
Season with seasoning salt.
Heat oil in pan on high, sear pork giving a good golden color. Remove from heat, finish off in the oven. Should have an internal temperature of 140 degrees.
Place pork belly on plate, coat with 2 ounces of sauce, place two sliced of pork tenderloin on top, and serve with Bacon and Sausage Polenta and Sauteed Spinach.
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Oct 18, 2024
