Рецепт Honey Dijon Pork Belly with Rosemary White Bean Puree
Tis the season of festive celebrations, meeting friends for a holiday toast, gathering with loved ones from near and far and indulgent tastes that make this time of year so memorable.
When I think of holiday cuisine, the word decadence comes to mind. Food prepared with occasional ingredients and with a bit more effort and time. Although the holidays can be a flurry of activity for me, I adore preparing this pork belly for guests. Once you taste it, you’ll know why it’s worth the extra time and effort.
This past year one of my absolute favorite Napa wineries, Rocca Family Vineyards, asked me to develop a recipe to pair with one of their award winning wines. This Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree proved to be the perfect pairing with the 2009 Rocca Merlot. An elegant, bright but balanced wine that feels like velvet on the tongue. The bright flavor of the fruit has a lovely and spicy finish complimenting the rich flavors of the pork belly and earthy rosemary in the white bean puree.
Pork belly is a lush cut of pork that can feel lavish and festive. It’s often served as an entree but I prefer serving this sensuous dish as a first course over a fresh rosemary white bean puree – opulent in flavor and perfectly complimenting the sweet and spicy glaze and rich meat of the pork belly.
As you can see… we take our Rocca wine everywhere :)
If you are looking for a special gift for a special someone, a bottle or two or three of Rocca wine will certainly please their palate. They have an award winning selection of wine that comes from a most lovely location in Napa, California. If you visit Napa, you must add Rocca Family Vineyards to your tour list.
Delicious Holiday Wishes to you!
Karista
Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree
When purchasing pork belly, look for cuts that have a small amount of fat over the outside of the pork belly and meat that is firm with a small amount of marbling. Often a butcher can custom cut a pork belly to your specifications, so don’t hesitate to ask.
You can purchase a pork belly with or without the rind. If you choose a pork belly with a rind you may want to use a clean box knife or a very sharp knife to score the rind.
Serves 6 -8 as a first course or 2-3 as an entree
Ingredients
- 3-4lbs pork belly
- Salt and Pepper
- 3 3-inch thyme sprigs, leaves removed
- ¼ cup honey
- 3 tablespoons Dijon mustard
- Chopped fresh Italian parsley for garnish
- Rosemary White Bean Puree (recipe follows)
Directions
Preheat the oven to 450 degrees F.
Score the fat (or the skin) on the belly and season both sides with salt and pepper. Mix together the thyme leaves, honey and Dijon. Set aside.
Place the scored pork belly in a baking dish, or on a rimmed, lined baking sheet. Brush with most of the honey Dijon mixture, reserving a little for mid-roast basting, trying to get as much in the crevices as possible.
Roast the pork for 15 minutes at 450F. Then lower the heat to 325 degrees F. Continue cooking, basting mid-roast with the honey Dijon mixture. Roast for about 2 – 2/12 hours or until the pork belly is done. The top of the pork should be brown and toasty and look delicious.
Remove the pork from the oven and tent with aluminum foil for about 10 minutes to allow all the lovely flavors to re-distribute through the meat and let the fat drain to the bottom of the pan.
Transfer the pork belly to a large cutting board and either slice or cut small squares.
Place the Rosemary White Bean Puree on a large platter or on individual plates. Top the bean puree with the slices or squares of pork belly and garnish with a few fresh thyme leaves or chopped fresh Italian parsley.
Serve immediately and enjoy.
Rosemary White Bean Puree
Serves 4
Ingredients
1 15oz can organic cannellini beans
½ teaspoon coarsely chopped fresh rosemary leaves
1 clove garlic, smashed
1 tablespoon extra virgin olive oil
Salt and fresh cracked black pepper to taste
Directions
In a small sauté pan add the oil and heat over low heat. When the oil is warm, sauté the garlic and rosemary just until fragrant. Don’t brown the garlic or it will taste bitter.
Add the beans and garlic, rosemary olive oil to a blender or food processor and pulse until pureed. Season to taste with salt and pepper.
This puree is also delicious served with slow cooked Italian pork roast or grilled pork chops.