The Triton

Interior

Apricot Braised and Roasted Pork Belly

ADVERTISEMENT

Who doesn’t like bacon? (Seriously. If anyone still has their hand up, try this recipe then get back to me.)

I’m going to be straight with you; this is pork belly. It’s not turkey on rye or Jenny Craig’s monthly waist slimmer. This is a once-in-a-while, treat-yourself (or your guests) kind of meal.

The choice ingredients used for this recipe highlight pork’s natural sweetness, smokiness and tenderness, allowing you to use only this handful of ingredients and yielding a bounty full of flavor.

The accompanying sides are endless and entirely up to you, from traditional to way out there. Serve it as a main or, cut into small pieces, as an hors d’oeuvre. This is another versatile recipe with countless possible applications and accompaniments.

Pictured, I served the pork belly with a balsamic gastrique, sauteed spinach and a pickled heirloom carrot salad dressed with a habanero vinaigrette.

 

Ingredients:

4 lbs. skinless pork belly (excess fat trimmed, cut in half)

10 sprigs thyme (2 bundles, bound with cooking twine)

5 cloves garlic, crushed

2 cups dried apricots

2 red onions, diced

4 large carrots, peeled, diced

4 cups chicken stock

1 cup veal (or beef) stock

8 tbsp olive oil

Salt, pepper to taste

 

Preheat oven to 375 degrees F. Heat a large, heavy bottomed pan to medium-high.

Place the two halves of pork in the preheated pan and sear off until golden brown. (No need for any oil or butter as the belly will provide that on its own.)

In a high-sided metal baking pan, place the seared belly pieces and pour in the thyme, garlic, apricots, onions and carrots. Arrange so they are evenly distributed.

Pour the stocks over all the ingredients, stopping when just the tops of the bellies are exposed.

Cover the pan with tin foil and cook for 1 hour. Reduce heat to 275 degrees F and bake 2 hours more.

Pull the pan from the oven, remove the tin foil. Allow the belly to rest for 30 minutes. Reset oven to 300 degrees F.

Discard the thyme bundles and carefully place the belly on a chopping board.

Pour the remaining contents into a blender and blend until smooth. Pour this “gravy” into a saucepan on low, stirring occasionally.

Cut the pork belly into squares or rectangles, depending on your plating preferences, number of guests and portion sizes.

In a heavy-bottomed skillet set to medium high, add a little olive oil and again sear off the belly pieces, adding even more color. (Doing so will help bind the outside of the pieces as, by this stage of cooking, they are on the border of falling apart.)

Repeat the sautéing with all the pieces. Keep them on an oven tray in the 300-degree oven for up to 1 hour until accompaniments are ready.

Season and taste the gravy. Once accompanying sides are ready, proceed to plating.

Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com). Comments on this recipe are welcome at editorial@the-triton.com.

Related Articles

Roscioli paints a career path of innovation, inspiration

Roscioli paints a career path of innovation, inspiration

By Dorie Cox In 1962, Bob Roscioli prized his paint brushes. He shaped and cared for each one. “When you get them, they’re square, then they start to taper a little, and then, when you get …

Heesen’s Project Nova launches

Heesen’s Project Nova launches

Project Nova, a 165-foot (50m) Heesen, has launched. According to the builder, this is world’s first fast displacement hull form (FDHF) with hybrid propulsion. Named M/Y Home, the vessel has …

Update: Crew light on whines, heavy on plans, budgets, details

Update: Crew light on whines, heavy on plans, budgets, details

By Peter Herm In previous months, I have written about our crew inherited with the current boat in Europe. We got lucky. Over the past 15 months, we have experienced many of the joys of big …

MDS donates portion of revenues to Bahamas

Marine Data Solutions presented a $4,000 donation to the Bahamas National Trust in November as the island nation continues to recover from Hurricane Dorian. The Fort Lauderdale-based marine …

Benetti appoints GM for megayachts division

Benetti appoints GM for megayachts division

Azimut Benetti has appointed Christos Ramnialis general manager of its Megayachts Business Line Benetti division. Ramnialis has partnered with Benetti for more than a decade as head of the Global …

CMC Marine has new international team

CMC Marine has new international team

Buddy Morgan has been named sales director of CMC Marine USA, while Sam Crockford takes on the role of managing director of CMC Marine UK. Alessandro Cappiello, CEO of CMC Marine, said the …

Comments