Roasted Belly of Pork

1. Pre-heat a convection oven to 275°f.
2. Using a paper towel, completely dry the pork belly.
3. Place pork belly fat side down.
4. Place the stuffing in the middle of the pork belly and roll the pork around the stuffing.
5. Using butcher twine, truss the roast every 1 ¼ “, making sure it’s tight and secure.
6. Place pork roast on a roasting rack atop a flat baking sheet.
7. Place pork into the oven and allow to roast @ 275°f for 1 ½ hours.
8. Increase heat to 325°f and allow to roast for 1 hour.
9. Increase heat to 350°f and allow to roast for 1 hour or until dark golden brown and crispy.
10. Allow the roast to cool for at least 20 minutes.
11. Once roast has cooled, remove trussing, slice, and garnish with apples and cider jus.

Sourdough Stuffing

1 loaf Sourdough Bread, diced ½ “
½ cup Carrots, diced ¼ “
½ cup Celery, diced ¼ “
½ cup Onions, diced ¼ “
½ cup Leeks, diced ¼ “
1 cup Sauteed Apples, see recipe
4 tb Sage, chiffonade
2 ea Garlic Heads, split
2 bnch Sage, whole
2 bnch Thyme, whole
2 bnch Winter Savory, whole
¾ lb Butter, unsalted
2-3 cups Brown Chicken Stock
1 oz Olive Oil
Salt and White Pepper

1. In a thick bottom sauce pan, place butter, garlic, all the whole herbs, and a pinch of salt and pepper.
2. Place pan over medium heat and allow butter to melt.
3. Let butter “simmer” to infuse all the aromatics, about ten minutes. (Note: Do not let butter brown)
4. Strain butter and reserve.
5. Place diced bread in a bowl, and pour strained butter over the bread and toss to coat thoroughly. Season with salt and pepper to taste.
6. Spread diced bread on a baking sheet and place in a 350°f oven for approximately 20-25 minutes, or until rich golden brown.
7. Pull bread from oven and allow to cool.
8. In a sauté pan over medium heat, place olive oil and allow to heat.
9. Saute onions until tender, then add celery and carrots.
10. Cook the vegetables until slightly crunchy then add leeks and allow to wilt.
11. Adjust seasoning with salt and pepper, remove from the pan and allow to cool.
12. Place toasted bread, vegetables, chiffonade sage, and sautéed apples in a large bowl and begin to moisten with the chicken stock. (Note: This will need to be done in stages, allowing the stock to be absorbed into the bread…be careful not to over moisten, bread should still be slightly firm.)
13. Adjust seasoning with salt and white pepper.
14. Reserve.

Brine for Pork

1 ¾ cups Kosher Salt
1 1/3 cups Sugar
1/8 cup Juniper Berries
1/8 cup Allspice
2tb Coriander Seeds
½ bu. Thyme
2 sprigs Rosemary
4 ea. Bay Leaves
2 ½ gal. Water

1. Combine all ingredients and bring to a boil.
2. Chill brine.
3. Add pork and brine for 2 days. Remove the pork to trays with parchment and allow to dry.

Cider Jus

Yields: 1 ¾ quarts

5 qt Fresh Apple Cider
1 qt Apple Cider Vinegar
2 qt Brown Poultry Stock

1. In a thick bottom sauce pot place apple cider and vinegar and reduce by ¾.
2. Add brown poultry stock and reduce by ½.
3. Adjust seasoning if necessary, with salt.
4. Note: if the jus is not viscous enough add a little arrow root to thicken, a very small amount.

Pan Roasted Apples

4 ea. Matsu or Fuji Apples
1 T. Sugar
3 T. Butter
White Pepper

1. Peel and core apples.
2. Cut apples into 6 wedges depending on size of the apples.
3. In a warm sauté pan, heat butter making sure that the butter does not burn.
4. Add apples and sauté.
5. Add sugar and white pepper.

6. Sauté until apples are lightly brown and glazed.