Braised Pork Belly with a Spinach-Onion
Stew and a Caper-Raisin Sauce
By Chef Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA

Pork Belly Ingredients:
1 (4 - 6/lb.) Pork Belly
2 cups Zinfandel
6 Bay leaves
2 Shallots (sliced)
1/4 cup Soy Sauce
1/2 cup Brown Sugar
1 cup Canola Oil
1 tbls. Salt
TT Pepper

Procedure:
Combine all ingredients and marinate overnight in the refrigerator. Sear belly then place in a large pan. Cover with leftover marinade and water, then cook for 3 hours in a 250°F oven or until tender.

Spinach-Onion Stew Ingredients:
1 cup Onion (sliced and caramelized)
2 cups Spinach
1 tbls. Garlic (chopped)
2 tbls. Red Onion (diced)
1 tbls. Thyme (chopped)
2 tbls. Sherry Vinegar
1/2 cup Chicken Stock
1 tbls. Butter
TT Salt and Pepper

Procedure:
Combine first four ingredients and saute in oil for about two minutes. Add the remaining ingredients and cook for another three minutes, or until done.

Caper Golden Raisin Sauce Ingredients:
1/3 cup Golden Raisins
1/3 cup Capers
1/2 cup Water
1 tspn. Sherry Vinegar
TT Salt and Pepper

Procedure:
Combine all ingredients in a pot on low heat until the raisins have plumped. Puree the mixture and season with salt and pepper.

Assembly:
Center the stew in the center of the plate. Place the seared pork belly on top of the stew, then surround with the raisin-caper sauce.

 

Other Great Chef Recipes:
Braised Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce

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and Raspberry Red Pepper Jelly

Other Related Links:
Mirepoix Restaurant

Chateau Felice