Episode 303: Happy Holidays: Tarik's Fried Pork Belly with Butternut Puree, Confit Pearl Onions, and Cranberry Gastrique

By Aaron Welsh | Dec 18th, 2014

Challenge: Happy Holidays

Dish: Tarik's Fried Pork Belly with Butternut Puree, Confit Pearl Onions, and Cranberry Gastrique

¼ lb butternut squash
1 cup cream
2 tsp salt
½ cup cranberries
1 ½ cup white wine vinegar
1 ½ cup sugar
1 tbsp ras al hanout
1 lemon
6-8 pearl onions
¼ cup duck fat
1 link chorizo
8 cups water
1 tbsp coriander
1 bulb garlic
1 tbsp black pepper
4 lb pork belly
2 tsp paprika, smoked
1 tsp cinnamon
2 tsp cumin
1 tsp coriander

Make a brine of water, coriander, salt, garlic, and black pepper. Once warm, cool, then place belly in container with brine. Set aside.

Peel and dice butternut squash and place in a small pot with enough water to cover. Place on medium heat with a lid.

Grab a small pot and add cranberries, white wine vinegar, sugar and ras al hanout. Place on medium heat, cook until it makes a syrup. Set aside.

After 15 minutes, pat dry the pork belly and place in a pressure cooker with enough chicken stock to almost cover. Put the lid on and follow the pressure cooker instructions.

Grab a small pot and add cream and warm.

Once butternut is cooked through, strain liquid out and pit squash in blender with cream. Blend until smooth, taste for salt. Set aside.

Grab a small pot, add water, when it comes to a boil, peel and add onions, blanch until tender.

Dice the chorizo and place in a small pot with a spoonful of duck fat. Add onions and place on medium-medium high heat.

Grab a bowl and mix paprika, cinnamon, black pepper, cumin, coriander, and salt. Set aside.

Remove the belly, slice thin, put in a fryer at 375 and fry until crispy. Toss in spice mix.

Place the butternut puree down on the plate, then the belly.

Remove onions and discard the chorizo. Place onions on plate. Then top with the cranberry gastrique.



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