📝 About This Recipe
This dish is a masterclass in Contemporary American flavors, marrying the deep, smoky soul of Kentucky bourbon with the bright, autumnal acidity of Granny Smith apples. The pork belly undergoes a 12-hour slow braise until it achieves a melt-in-your-mouth texture, contrasted by a glass-like crackling skin and a velvety celery root purée. It is a sophisticated play on sweet, savory, and smoke that captures the essence of refined farmhouse dining.
🥗 Ingredients
The Pork Belly
- 2 lbs Pork Belly (skin-on, high quality heritage breed)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Peppercorns (toasted and crushed)
- 2 whole Star Anise
The Bourbon Glaze
- 1 cup Kentucky Bourbon (use a high-rye bourbon for spice)
- 1/2 cup Maple Syrup (Grade A dark)
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 inch Fresh Ginger (peeled and smashed)
Celery Root Purée
- 1 large Celery Root (peeled and diced into 1-inch cubes)
- 1 cup Heavy Cream
- 4 tablespoons Unsalted Butter (cold and cubed)
Apple Elements & Garnish
- 2 large Granny Smith Apple (one for dicing, one for thin matchsticks)
- 1 tablespoon Lemon Juice (to prevent oxidation)
- 1 handful Micro-Greens or Chervil (for plating)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Score the fat of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
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2
Season the pork belly aggressively with salt and crushed peppercorns. Place it in a tight-fitting roasting pan with the star anise and enough water to come halfway up the sides of the meat.
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3
Cover the pan tightly with foil and braise in the oven for 3.5 to 4 hours, or until the meat is completely tender when pierced with a knife.
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4
While the pork braises, combine bourbon, maple syrup, apple cider vinegar, and ginger in a small saucepan. Bring to a simmer over medium heat.
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5
Reduce the glaze by half until it is thick and syrupy, approximately 15-20 minutes. Whisk in the Dijon mustard and set aside.
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6
For the purée: Place celery root and cream in a pot. Simmer until the root is tender (about 20 minutes). Blend until completely smooth, adding cold butter one cube at a time for a glossy finish. Season with salt.
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7
Once the pork is done, remove it from the liquid. Press it between two flat trays with a weight on top and refrigerate for at least 1 hour (or overnight) to create a flat, easy-to-sear surface.
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8
Cut the chilled pork belly into uniform 2-inch squares. Dice one apple into small cubes and toss with lemon juice; slice the other into fine matchsticks for garnish.
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9
Place the pork squares skin-side down in a cold non-stick skillet. Turn the heat to medium-low to slowly render the fat and achieve a perfectly crisp, golden skin (about 8-10 minutes).
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10
Flip the pork and brush the top and sides generously with the bourbon glaze. Cook for another 2 minutes until the glaze is tacky and caramelized.
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11
In the same pan, quickly toss the diced apples in the remaining glaze and pork fat for 30 seconds just to warm them through.
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12
To plate: Swipe a generous spoonful of celery root purée across the plate. Place the pork belly in the center, top with glazed apple cubes, and finish with apple matchsticks and micro-greens.
💡 Chef's Tips
For the ultimate crackling, ensure the pork skin is as dry as possible before searing. Pressing the pork belly while cooling is the secret to those perfectly straight, 'fine dining' edges. If the glaze becomes too thick, loosen it with a teaspoon of apple cider or water. Use a high-speed blender for the celery root purée to achieve a professional, silk-like texture. Don't discard the braising liquid; strain and freeze it to use as a rich base for future soups or sauces.
🍽️ Serving Suggestions
Pair with a neat pour of the same bourbon used in the glaze to echo the smoky notes. A crisp, dry Riesling provides a beautiful acidic contrast to the rich fat of the pork. Serve alongside roasted Brussels sprouts with bacon bits for an extra textural element. A side of pickled mustard seeds adds a pop of brightness that cuts through the maple sweetness. Finish the meal with a light ginger-infused sorbet to cleanse the palate.