Whether it’s the buttery pork or the fall vibe, this dish is especially good on a cold night. Bonus, if you have pet chickens, they’ll get to eat the celery stems of your celery leaf garnish.
INGREDIENTS
For the pork:
- 1 lb pork belly
- 2 Tbs butter, melted
- 1/2 cup brown sugar
- 1 Tbs cayenne
- 1 Tbs paprika
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 1/4 onion, finely chopped
For the mashed yams:
- 2 sweet potatoes, peeled
- 1 Tbs brown sugar
- 1 tsp cajun seasoning
- 2 Tbs butter
- 1/2 cup heavy cream
- Salt to taste
For the apple cider glaze:
- 1/2 cup apple cider vinegar
- 2 Tbs brown sugar
- 3 Tbs whole grain mustard
- 1 Tbs parsley, chopped
- 1 Tbs onion, minced
- 1/4 cup whisky
- Salt to taste
For the beet chips:
- 1/2 Tbs beets, thinly sliced
- Salt to taste
For the garnish:
- Celery leaves
- Cranberries
DIRECTIONS
Preheat oven to 325 degrees F. Combine 1/2 cup brown sugar, seasonings for pork belly, chopped garlic and onion in small bowl.
Rub seasoning mixture on pork belly and allow pork to rest in the fridge for 2 hours.
Place pork in the oven and pour melted butter on top. Cook for 45 minutes, then cover with foil and cook for another 45 minutes.
Lay sliced beets on a baking sheet and sprinkle with salt. Bake chips in oven with pork until very crisp.
For the mashed yams, boil peeled potatoes until soft.
With an electric mixer, beat potatoes until creamy. Slowly incorporate the remaining ingredients for mashed yams. Set aside.
Add whisky to a saute pan along with onions and parsley. Carefully ignite mixture with a lighter and shake to flambe. Add remaining ingredients for the apple cider glaze and simmer until reduced by 1/4.
For the plating, place sliced pork belly on a bed of thinly spread mashed yams. Pour glaze over pork. Arrange beet chips on the side of the plate. Sprinkly with cranberries and garnish with celery leaves.
Rose Garden Cafe 